Quiche with pumpkin and swiss chard

For the Crust (for a 9.5-inch / 24 cm pan):

For the Filling:

Prepare the Crust:

In a stand mixer with a paddle attachment, combine the flour, cold butter, and a pinch of salt.
Gradually add the cold water while mixing. After 3 minutes, add the thyme leaves and continue mixing until smooth.
Form the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least 40 minutes.

Prepare the Filling:

Remove the skin from the pumpkin and cut it into cubes. Sauté one clove of garlic in 1 tablespoon (20 g) of olive oil until golden, then add the pumpkin and rosemary. Season with salt and pepper. Cover and cook over low heat for 20 minutes. Remove the garlic.
Wash the Swiss chard and cut in half if necessary. Sauté the second clove of garlic in the remaining olive oil, add the chard, and cook for 5-6 minutes. Remove the garlic, season with salt and pepper, and drain excess liquid.

Prepare the Cream Mixture:

In a bowl, whisk the eggs, add salt and pepper, then slowly incorporate the cream and grated Grana Padano.

Assemble the Quiche:

Roll out the chilled dough on a lightly floured surface to about 1/8 inch (2 mm) thick. Grease and flour a 9.5-inch (24 cm) tart pan, then transfer the dough into the pan. Press the dough into the sides and trim off the excess.
Spread the cooked chard evenly over the crust, then add the pumpkin cubes. Pour the egg, cream, and cheese mixture over the vegetables.
Bake in a preheated oven at 340°F (170°C) for 60 minutes (or 300°F / 150°C if using a convection oven).

Serve:

Let the quiche rest for a few minutes before serving.

Storage:

You can store the quiche covered with plastic wrap in the refrigerator for up to 2 days.

Creator

Ingredients