Pumpkin, quince and gorgonzola quiche, recipe


Quiches are a very versatile and grateful dish, the ingredients can be varied infinitely and their preparation is very simple. This pumpkin, quince and gorgonzola quiche combines two ingredients as autumnal as quince and pumpkin, and their sweetness is offset by the slight heat of the gorgonzola.

The recipe appears in the book Plenty More, the second of Yotam Ottolenghi's books dedicated to vegetarian food and since I first saw it, I fell in love with it. Instead of gorgonzola you can use another blue cheese, the result is sure to be just as exquisite.


For 6 people
  • Broken dough sheet 1
  • Butternut squash 700 g
  • Gorgonzola cheese 150 g
  • Quince sweet 75 g
  • Egg 3
  • Liquid whipping cream 150 ml
  • Crème fraîche 150 g
  • Olive oil
  • Salt
  • Ground black pepper

How to Make Pumpkin Quince Gorgonzola Quiche

Difficulty: Medium
  • Total time 1 h 49 min
  • Elaboration 59 m
  • Cooking 50 m

We preheat the oven to 220 ºC. We chop the pumpkin meat into 2 cm cubes, put it in a baking dish, water it with a drizzle of olive oil and a little salt and pepper and bake for about 30 minutes. We line a 24 cm cake mold with the shortcrust dough, prick the entire bottom with a fork and put it in the refrigerator for about 20 minutes.

After this time, we cover the bottom of the dough with a greaseproof paper and put some weights on top (they can be chickpeas or beans) and bake at 180º C for 30 minutes, we take it out, remove the weights and the paper and put it in the oven for another 10 minutes.

We take it out of the oven and distribute the pumpkin, diced quince and crumbled cheese on the bottom. We whisk together the eggs, the cream and the crème fraîche and season with salt and pepper. We pour this mixture into the mold and bake for about 40 minutes, until we notice that the center is somewhat firm. We wait a few minutes before unmolding it.

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