Cozy Autumn Quiche
Autumn quiche with butternut squash, beet, Roquefort, and walnuts. Rich, seasonal flavors in a buttery crust.
- 175g flour
- 100g cold butter
- 1 egg
- 20g buttermilk
- Water (as needed)
- 100-150g butternut squash, cubed
- 100g beet, cubed
- 1/2 tablespoon olive oil
- Salt, pepper, paprika, granulated garlic (to taste)
- 50g Roquefort cheese, crumbled
- Baby spinach leaves
- 25g walnuts, chopped
- 3 eggs
- 100ml milk
- 200ml sour cream or cream fresh
- Food Processor: For making the dough.
- Rolling Pin: To roll out the dough.
- Tart Pan or Quiche Dish: For baking the quiche.
- Knife and Cutting Board: For chopping vegetables.
- Mixing Bowls: For mixing eggs, milk, and sour cream.
- Aluminum Foil and Baking Beans (or dried beans): For blind baking the crust.
- Oven: For baking and roasting.
- Spatula or Pie Server: For serving the quiche.
As a true tart aficionado, both savory and sweet versions, quiches have a special place in my culinary heart. Their irresistible combination of a buttery crust and a rich, eggy filling simply makes it hard to say no to.
If you are fellow food enthusiast, you're likely familiar with Quiche Lorraine, the poster child of quiches. However, the world of quiche is vast and varied. And with butternut squash reigning supreme this time of year, I'm excited to share a recipe that celebrates these autumnal flavors.
But is my Cozy Autumn Quiche one of the best quiche recipes? Well, read further to find out.
How to Make this Cozy Autumn Quiche
- In a food processor, combine flour, cold butter, one egg, and buttermilk.
- Pulse until the dough forms, adding a few drops of water if necessary.
- Wrap the dough in plastic and chill in the fridge for at least one hour.
- Roast cubed butternut squash and beet with olive oil, salt, pepper, paprika, and granulated garlic at 180°C for 40 minutes.
- Roll out the dough on a floured surface, fitting it into a tart pan.
- Trim the excess, prick the bottom with a fork, cover with aluminum foil, and weigh down with baking beans. Bake at 180°C for 20 minutes.
- Remove the foil and beans.
- Add roasted squash and beet to the crust, followed by crumbled Roquefort, baby spinach, and chopped walnuts.
- Whisk together three eggs, milk, and sour cream.
- Pour over the filling.
- Bake at 180°C for 40 minutes. Let cool slightly before serving.
Quiche Quick Facts
You know how much I love the historical facts behind each of my recipes. So take a loot at what I have today for you.
- Historical Roots: Quiche is believed to have originated in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine. The word 'quiche' is derived from the German 'Kuchen', meaning cake.
- Quiche Lorraine: The classic Quiche Lorraine started as a simple open pie with a filling of egg, cream, and smoked bacon. It was only later that cheese was added to this recipe. This dish is a testament to the blend of German and French culinary traditions.
- Variations Across Regions: Different regions have put their own spin on the quiche. For instance, in Switzerland, Gruyère cheese is a popular addition. In North America, the dish has been adapted to include a wide range of fillings, from the traditional to the more inventive, like salmon or leeks.
- Popularity and Global Spread: Quiche became popular in England after World War II and in the U.S. during the 1950s. It was seen as an exotic French dish and quickly became a staple in cafes and bakeries.
- Cultural Significance: In France, quiche is considered a classic dish and is typically served as an entrée. However, in many other countries, it has taken on a life of its own as a brunch or dinner item, often accompanied by a green salad.
- Dietary Adaptations: With changing dietary preferences, quiches have been adapted to suit various needs, including vegetarian, vegan (using tofu or egg substitutes), and gluten-free versions (using alternative flours for the crust).
Let's take a look at some of the most frequently asked questions that come to mind when talking about quiche recipes.
Q: How long will quiche last in the fridge?
A: A fully cooked quiche can last in the fridge for 3 to 4 days. Just make sure it's covered or stored in an airtight container to maintain its freshness and prevent it from absorbing other odors in the fridge.
Q: Can quiche be frozen?
A: Yes, quiche can be frozen. It's best to fully bake and then cool the quiche before freezing. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Properly stored, it can last for up to 3 months in the freezer. To reheat, thaw it in the refrigerator overnight and then warm it in the oven.
Q: Which is healthier, quiche or frittata?
A: The healthiness depends on the ingredients used in each. A frittata generally does not have a crust, reducing its carbohydrate and fat content compared to a quiche. However, both can be made healthier by incorporating more vegetables and using leaner proteins. The key is to watch the proportions of high-calorie ingredients like cheese and cream.
Remember, these guidelines can vary slightly depending on your quiche recipe's specific ingredients and methods.
Final tips and tricks
I prefer not to add salt to the egg mixture, as the seasoned veggies and salted cheese are sufficient. Feel free to experiment with different greens - baby spinach is a convenient choice. Still, beet greens, kale, or Swiss chard are equally delightful. You can even mix them up for a varied flavor.
Also, don't discard excess tart dough; it's perfect for making mini quiches or tarts. Enjoy your culinary adventure with this autumn-flavored quiche, one of the best quiche recipes that celebrate the season!
Nutrition Facts / Serving
- Calories 398
- Total Fat 27 g
- Cholesterol 100 mg
- Sodium 250 mg
- Potassium 297 mg
- Total Carbohydrate 30 g
- Sugars 4 g
- Protein 9 g