John Myers
Ingredients for 1 servings:
- 125 g flour
- 75 g butter, chilled
- 1 pinch of salt
- some water
- ½ small pumpkin(s)
- 270 g crème fraîche
- 175g Gorgonzola
- 2 eggs
- 1 egg yolk
- 10 sage leaves
- Beans, dried for blind baking
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
For the quiche dough: Mix the flour and salt. Knead with the butter pieces to form a flaky dough. Mix everything with a little water until the dough is smooth. Chill for 30 minutes, then roll it out and line a greased quiche or casserole dish. Line the dish with baking paper and fill with beans. The edges should be about 2-3 cm high. Preheat oven to 190°C. Bake blind for about 10 minutes, remove the beans and baking paper, and bake for another 5 minutes. For the pumpkin filling: Cut half a small pumpkin into pieces and cook in the oven, brushing them with oil, for about 30-40 minutes, until the flesh is tender. Remove and let cool. This takes a while, so it’s best to do it beforehand. Then mash the pumpkin flesh and mix it with about 130 g of crème fraîche. Spread the mixture over the dough base and top with 175 g sliced Gorgonzola. Mix another 130g of crème fraîche with 2 eggs and 1 egg yolk and pour it all over the filling. You can also refine the egg mixture with a little grated sage. Top with sage leaves and bake everything in the oven at approximately 190°C for 30-35 minutes.
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