November 11, 2011

Pumpkin quiche

We had some pumpkins from a friend. And I was planning to cook them over the long weekend we had. I love pumpkin, but savory dishes. I do not have much liking for sweets. I would love to make pumpkin pies someday, to cook something new, but I know for sure that there will be no one to eat it. Therefore, it had to be a savory pumpkin weekend. And this time I wished to try something new other than my favorite Bengali preparations. I always find quiche interesting, a nice way to try incorporating new ideas. So this lovely pumpkin quiche was on the first preparation to be on the menu. And it turned out so deliciously good!

You can print the recipe for your kitchen here: PRINTABLE RECIPE 

(Serves 4)

500g of pumpkin or squash
2 large onions
8 sheets of phyllo dough
3 eggs
1/2 cup sour cream
1/2 cup milk
1 cup diced smoked cheese
1 stem of rosemary
1 stem of lavender
1/4 cup sage leaves
Olive oil


1.   Cut the pumpkin into bite size cubes. Toss it with olive oil, salt and pepper. Add a stem of rosemary, lavender and few sage leaves.
2.   Roast pumpkin in a preheated oven at 180°C for about 30 minutes and set aside.
3.   In the mean time, slice onion.
4.   Heat oil in a pan and saut√© the onion until tender.
5.   Add 1/4 cup water. Reduce the heat and cook covered until golden brown with occasional stirring (around 40 minutes) (caramelize). Add little bit of water if it tends to get dry.
6.   Line a 26cm pie dish / spring-form pan with the phyllo sheets. Brush each sheet with oil and layer them on top of each other. Let the ends hang from the sides.
7.   Lightly beat the eggs. Add in onion, pumpkin, 2/3 of the cheese, sour cream, milk, salt, pepper, remaining of the sage leaves finely chopped. Gently mix.
8.   Pour the mixture in the pie dish. Sprinkle the remaining cheese on top.
9.   Gently fold the hanging phyllo edges on the side.
10. Bake at 200°C for 40 minutes or until set.
11. Let it stand for 5 minutes more before serving.

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