Throwing back to the the workshop at @mieleuae
with my friends, Sally @mycustardpie
and Francesca from @cookingathomeindubai
and her gorgeous quiche 😋 It was loads of fun getting this shot with the lovely Alexa from @styleandmacaroni
Pumpkin, mushrooms and cheese Quiches - Miele
180g 00 flour
90g of cold butter in pieces
250g Philadelphia cheese
250g Butternut squash (clean weight) 200 g of gorgonzola or Roquefort parsley
salt and pepper
Put the flour in a kitchen mixer and add the cold butter and a pinch of salt.
Operate until it resembles coarse sand with a few pea-sized of butter still visible. At this point add a little water and start again. Continue with a little water at a time until it form a ball that holds together.
Cover the dough obtained with plastic wrap and let it rest in the refrigerator for at least half an hour.
After resting roll out the dough, a couple of millimeters thick, and place it in the mold you have chosen. Put the dough in the refrigerator again for a few minutes.
Meanwhile clean the mushrooms. Sauté in a pan with a little oil, a pinch of salt and a pinch of salt for a couple of minutes. If you want you can also flavor them with a garlic clove that you will then remove.
Clean pumpkin (without peel and without seeds) and cut into small pieces and bake in Miele steam oven for about 10 minutes otherwise put it on a baking sheet and cover with aluminum foil. Bake it in the oven for about twenty minutes at 180-200°C until it is tender.
Beat the eggs with a little salt, a minced ground pepper and a handful of parsley cut with a knife. Add the Philadelphia cheese and mix it all together.
Now distribute this mixture on the brisée dough and then complete distributing mushrooms and pumpkin.
Start cooking in a preheated oven fan mode at 160°C for about 20 minutes. After this time, spread the gorgonzola on top and continue cooking for another 20-25 minutes.
Sprinkle fresh parsley before to serve.
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