Squash and pear quiche

Squash and pear quiche

Total: 1 hr | Active: 20 min.
vegetarian
Nutritional value / person: 630 kcal
, Fat: 47 g
, Carbohydrate: 38 g
, Protein: 11 g
Autumn in a quiche. Squash and pears are a wonderful combination – both are soft, palatable and slightly sweet. And if you're a fan of Gorgonzola, then we'd highly recommend adding a couple of pieces on top. Or goat's cheese, even. You can use hard cheese or soft cheese. The topping gives the quiche a tangy freshness.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quiche

1 pastry dough, rolled into a circle (270 g)
600 g squash (e.g. Hokkaido with the skin on), cut into approx. 1 cm slices
1 pear, cut into wedges

Egg mixture

200 g crème fraîche
1 dl milk
2 eggs
a little nutmeg
1 tsp salt
a little pepper
100 g Mascarpone-Gorgonzola, cut into pieces
2 sprig thyme, leaves torn off
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Utensils

One flan tin (approx. 30 cm in diameter)

How it's done

Quiche

Roll out the pastry, place in the tin along with the baking paper, prick with a fork. Arrange the squash and pear on top in a sun shape.

Egg mixture

Combine the crème fraîche, milk and eggs, season. Pour the egg mixture over the squash and pears, top with the Gorgonzola and thyme.

Bake

Approx. 40 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, remove from the tin. Cut into slices, serve hot.

Fotografin Claudia Link, Foodstyling Katja Rey

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