Description
A savory and comforting pumpkin quiche enhanced with the smoky flavor of bacon and aromatic sage, baked in a buttery homemade crust and finished with creamy gruyere filling. Perfect for fall gatherings or a hearty brunch.
Ingredients
Scale
For the Dough
- 330 g all-purpose flour
- 230 g butter
- 1 teaspoon salt
- 1 egg
- 20 g water
- 1 egg yolk (for egg wash)
For the Filling
- 700 g pumpkin
- 5 tablespoons olive oil (divided: 3 tbsp for roasting, 2 tbsp for sautéing)
- Salt, to taste
- Pepper, to taste
- 1 onion, finely chopped
- 250 g bacon, cubed
- 2 tablespoons fresh sage, chopped
- 50 g gruyere cheese
- 2 eggs
- 200 g heavy cream (35% fat)
- Sage leaves (for garnish)
- Additional olive oil (for drizzling garnish)
Instructions
- Make the dough: In a bowl, combine flour, butter, and salt. Rub them together wearing gloves until the mixture resembles wet sand, about 2-3 minutes. Add the egg and water and knead until a firm, elastic dough forms. Wrap in plastic and refrigerate for 1 hour.
- Prepare dough for baking: Remove dough from refrigerator and let soften for 10 minutes at room temperature. Preheat the oven to 160°C (320°F) with the fan on. Roll out the dough between two parchment sheets into a 0.5 cm thick round sheet, about 28 cm in diameter.
- Assemble tart shell: Butter and flour a 28 cm springform tart pan. Using the bottom parchment sheet and rolling pin, transfer dough to tart pan. Press dough to fit pan sides, leaving overhang. Prick dough surface with fork. Cover with parchment and fill with pie weights or raw legumes. Fold edges of parchment inward.
- Bake crust: Place tart pan on baking pan lined with parchment and bake for 30-40 minutes. Remove weights and parchment, brush with egg yolk wash, then bake 10 more minutes until golden. Cool for 20 minutes.
- Roast pumpkin: Increase oven to 180°C (350°F). Cube pumpkin and toss with 3 tablespoons olive oil, salt, and pepper. Roast in a pan for 20-25 minutes until tender.
- Sauté bacon and onion: In a frying pan over medium heat, warm 2 tablespoons olive oil. Add finely chopped onion and bacon cubes, sauté 4-5 minutes until caramelized.
- Combine filling: Add roasted pumpkin, chopped sage, salt, and pepper to the pan with bacon and onion. Mix well, remove from heat, and let cool.
- Prepare custard: In a bowl, whisk gruyere cheese, eggs, heavy cream, and a dash of pepper until combined.
- Assemble and bake quiche: Lower oven to 150°C (300°F). Spread pumpkin filling evenly over the cooled tart crust, drizzle custard over top. Bake for 45-50 minutes until golden and set.
- Finish and serve: Remove quiche from oven, trim excess dough edges. Garnish with sage leaves, drizzle olive oil, sprinkle pepper, slice, and serve warm or at room temperature.
Notes
- Pie weights can be replaced with dried legumes like beans or rice to prevent crust puffing.
- Allow the tart crust to cool before adding filling to prevent sogginess.
- Use fresh sage for best flavor; dried sage can be substituted but reduce quantity.
- The quiche can be served warm or cooled; refrigerate leftovers and reheat before serving.
- Rolling dough between parchment helps prevent sticking and makes transferring easier.
