Pumpkin quiche with Le Gruyère AOP and Vacherin Fribourgeois AOP
2-4 dried tomatoes, finely chopped
1 tbsp flour
100 ml of cream
100 g Le Gruyère AOP (grated)
150 g Vacherin Fribourgeois AOP
250g Puff pastry (or shortbread)
400 g pumpkin puree (pumpkin stewed, drained and pureed)
Finely chopped thyme and rosemary
Abrasion of 1 lemon
Black olives and rosemary
Sea salt, pepper, nutmeg, peppers
Preheat oven to 200 ° C
Roll the dough onto a greased baking tray or quiche mold. Use a fork several times.
Cut the Vacherin Fribourgeois AOP into fine chips and spread on the dough.
For the filling, mix eggs, cream and pumpkin puree. Add the grated Le Gruyère AOP, flour, tomatoes, herbs and lemons.
Season the mixture and spread on the dough, sprinkle with rosemary twigs and black olives.
Bake in the oven for 40 minutes.
Serve hot with a small salad with raspberry sauce as a side dish.
Cheese in this recipe
Source of recipes
ein Rezept von Pierre-André Ayer