Quiche with onions and butternut squash in wine
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ingredients
1 pk puff pastry 2 pk smaller potatoes type C 400 ml whipped cream 150 g smoked Emmental 2 pk onion 2 handfuls of porcini mushrooms 1 dl white wine 3 pk egg 2 tbsp chopped parsley pk nutmeg pk salt, white pepper pk coke fat to grease the mould
progress
This savoury cake makes a great gift for a party, family celebration or as an alternative to a sweet cake. It has endless possibilities of ingredient combinations, dough creation. I made the butternut squash quiche in the season of delicious porcini mushrooms, which reappeared in our garden after two years. I had store bought puff pastry and shortcrust pastry. If I’d used the onions raw, and baked them with the cream and egg mixture, the onions might not have tasted so much – hollowed out by baking. I know from experience that this super ingredient is better if prepared separately. So I sliced it and sauteed it in olive oil and added butternut squash sliced thinly. A bit of butter and white wine Devin also gave the onions a full and delicious flavor. They landed a place on top of the cake, where a golden finish decorated the cake into an autumnal mood. Feel free to add some torn spinach or pieces of kale before baking. You can also make the dough yourself at home, flour, salt, a little water and an egg, a pinch of cream of tartar or a spoonful of sourdough starter. And oil or butter.
1.
I choose a quiche tin with an extruded bottom. I didn’t believe in non-stick, I always brush each one with coconut grease, never had a cake or pie stick with it. Now, for International Bread Day, I got a baking sheet from KitchenAid, so I tried baking without wiping it out, and it really popped up nicely.
2.
I rolled out the dough on a floured board to about 4mm. Pressed into the tin, trimmed the edges flush with the tin and pricked the bottom with a fork. I fried the onion in a frying pan until golden with a little oil. To this I added the mushrooms, a pint of good quality wine, a little salt and pepper.
3.
I cleaned two potatoes and cut them into thin slices. I placed them on the bottom of the mould. In a bowl, whisked the cream with the eggs, added the grated cheese and chopped parsley, a pinch of nutmeg. It should form a thick mixture, which you pour over the potatoes.
4.
On top of all the good stuff, I threw onions and mushrooms. The wine was baked off with the butter, leaving the cream on top. I baked at 170 C° for about 30 minutes until the cream thickened and stopped moving. I sprinkled the top with more grated cheese and baked at 200C° for 10 minutes.
5.
TIP: Serve the quiche on a warm plate, drizzled with hot salted butter. If you eat it warm, do not put it on a shared plate with a leaf salad, as it will wilt quickly.
