John Myers
Ingredients for 4 servings:
- 400 g butternut squash or Hokkaido
- 250 g salmon
- 1 orange(s) (organic)
- 3 eggs
- 200 g crème fraîche
- 100 g cheese, grated
- 1 pinch of nutmeg
- salt and pepper
- 1 roll of topping dough
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Fruity-tender quiche with pumpkin, salmon and orange
Peel and deseed the pumpkin, and cut into large pieces. Bring to a boil in lightly salted water and simmer on low heat for 10 minutes. Set aside one-third of the pumpkin pieces and puree the rest. Grate half of the orange zest. Halve the orange and squeeze the juice of half an orange. Slice the other half as thinly as possible (2-3 mm). Heat the salmon (I used the microwave) until almost cooked through. Then cut into small pieces. Mix the eggs with the crème fraîche and half of the grated cheese, add a pinch of nutmeg, and season with salt and pepper. Mix the pumpkin puree with the orange juice and grated zest. Thinly slice the remaining pumpkin pieces. Fold the pumpkin slices and salmon pieces into the cheese and egg mixture. Line a springform pan with the puff pastry right up to the top. Prick the bottom of the pastry a few times with a fork. Spread the pumpkin puree on the base. Add the cheese mixture over the top. Sprinkle the remaining cheese on top. Garnish with the orange slices. If you don’t like the zest, you can leave it out, but it’s very decorative and also very healthy. Bake in the oven at 175°C for 35-45 minutes.
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