Autumn Harvest Quiche
1 hr 50 min8
A savory tart with a buttery pastry crust, filled with bacon, roasted autumn vegetables, and a creamy egg custard topped with cheese.
| prepPreheat oven to 400°F / 200°C with rack in center | |||||||||||
| prepGrease a 9-inch / 23 cm round quiche pan with removable bottom | |||||||||||
| 235 g all-purpose flour | Mix flour, butter & salt until breadcrumbs | Add water, pulse until dough holds together | Form into disk, wrap & chill 30 min | Roll out pastry & fit into pan | Line with parchment & fill with beans, blind bake 400°F / 200°C, 10 min | Remove parchment & beans, bake 5 min more | Cool crust, lower oven to 350°F / 180°C | Spread vegetables & cheddar in crust | Pour custard over, distribute vegetables evenly | Top with Parmesan, bake 350°F / 180°C, 30 min until set | Cool 10 min, remove from pan & slice |
| 160 g unsalted butter, cold, cut into small pieces | |||||||||||
| Small pinch of salt | |||||||||||
| 1 to 3 tablespoons cold water | |||||||||||
| 3 slices bacon, cut into bite-size pieces | Cook bacon over medium heat, drain & set aside | Sauté mushrooms & squash until softening | Add leek, cook until squash tender | Stir in sage, salt & pepper | Stir in bacon, vegetables & cheddar | ||||||
| 28 g mushrooms, cut into bite-size pieces | |||||||||||
| 1 leek (white part only), cleaned and cut into small pieces | |||||||||||
| 1 tablespoon fresh sage, chopped | |||||||||||
| 65 g butternut squash, cut into small cubes | |||||||||||
| 4 large eggs | Whisk eggs & milk until combined | Whisk in nutmeg, salt & pepper | |||||||||
| 59 ml whole milk | |||||||||||
| Small pinch nutmeg | |||||||||||
| 1/4 teaspoon salt | |||||||||||
| 1/4 teaspoon pepper | |||||||||||
| 25 g cheddar cheese, grated | |||||||||||
| Parmesan cheese, freshly grated | |||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.