Pumpkin quiche with Le Gruyère AOP and Vacherin Fribourgeois AOP

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Serves 4

  • 2 eggs
  • 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


  1. Preheat oven to 200°C
  2. Roll the dough onto a greased baking tray or quiche mold. Use a fork several times.
  3. Cut the Vacherin Fribourgeois AOP into fine chips and spread on the dough.
  4. For the filling, mix eggs, cream and pumpkin puree. Add the grated Le Gruyère AOP, flour, tomatoes, herbs and lemons.
  5. Season the mixture and spread on the dough, sprinkle with rosemary twigs and black olives.
  6. Bake in the oven for 40 minutes.

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