New year, new quiche! That could be the motto of today's recipe, which boasts a special blend of savory and sweet flavors. After all the hearty dishes around the Christmas holidays, it's time to welcome the new year with a lighter creation. One that, of course, packs a punch in terms of flavor!
That's why today we're making the Stichelton Membrillo Quiche with Nutty Hokkaido Squash by Yotam Ottolenghi. The Israeli-British chef became world-famous through his beautiful cookbooks, in which he combines traditional Israeli cuisine with other influences. We've tweaked the recipe slightly and created our own version.
Ingredients:
- 1 medium-sized Hokkaido pumpkin (approx. 700 g)
- 2 tsp olive oil
- 250 g quiche dough
- 200 g stylus clay
- 75 g Membrillo (quince fruit jam, available in our store)
- 3 eggs (available in our store)
- 300 ml Crème épaisse (available in our store)
- Some butter for the baking pan
- Fleur de Sel
- Espelette pepper
- Pepper (e.g. Voatsipériféry, available in our store)
- Chickpeas (for blind baking the quiche dough)
Preparation:
- First, place the quiche dough in a buttered pan. Then, pierce the entire base of the dough several times with a fork and scatter a packet of chickpeas on top. The purpose of the chickpeas is to prevent bubbles from forming during the pre-baking process. This process is called "blind baking."
- Bake the dough with the chickpeas for about 20 minutes at 160°C, remove from the oven, remove the chickpeas and let cool.
- In the meantime, cut the Hokkaido pumpkin into small cubes (with the skin on!) and spread them out on a baking sheet lined with parchment paper. Drizzle the pumpkin with a little olive oil and add a pinch of fleur de sel.
- Bake the pumpkin for about 30 minutes at 160°C and let it cool slightly.
- Cut the Stichelton and Membrillo into small cubes as best as possible.
- In a bowl, mix the eggs, crème épaisse, 1 teaspoon of Espelette pepper and a pinch of salt.
- Spread the baked pumpkin, Stichelton, and Membrillo on the pre-baked dough. Then pour the mixture, eggs, and crème épaisse over the top and spread evenly over the quiche.
- Bake the quiche for 40 minutes at 160°C. Let it cool slightly and serve warm or cold.
We have three wine recommendations for the Stichelton Pumpkin Membrillo Quiche:
- Espumante Soalheiro : fruity white wine with a nice balance between acidity and alcohol.
- Quinta do Ameal : refreshing and beautifully mineral white wine.
- Les Darrons : a dry, light and fruity red wine.
But you can also drink tea with it, as you can see...
Click here for print-friendly PDF version .
And here you can find all the ingredients at a glance .
Photos and text by Christian Kuhn // www.image-01.com
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The original recipe comes from the food blog Ottolenghi . We've adapted it slightly for our purposes.
