Pumpkin and Swiss Chard Quiche Recipe
Category: Savory Pies
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Butter (cold, cubed) | 170g |
| Cold water | 70g |
| Salt | 1 pinch |
| Fresh thyme | 1 sprig |
| Pumpkin | 1kg |
| Swiss chard | 700g |
| Eggs | 3 |
| Fresh cream (liquid) | 100g |
| Grana Padano DOP cheese | 70g (grated) |
| Olive oil | 40g |
| Salt | To taste |
| Black pepper | To taste |
| Fresh rosemary | 1 sprig |
| Garlic cloves | 2 |
Instructions
Step 1: Preparing the Shortcrust Pastry
To start preparing the Pumpkin and Swiss Chard Quiche, you’ll need to make the shortcrust pastry. Begin by placing the flour and cold butter cubes into a stand mixer fitted with a paddle attachment. As the mixer runs on low, gradually add the cold water, mixing until the dough comes together. Allow the machine to run for about 3 minutes, until the dough is smooth. Then, add the fresh thyme leaves (washed and dried) for a subtle herbal aroma. Continue mixing for another minute.
Once the dough is well-formed, transfer it to a work surface. Shape it into a round disc and lightly flatten it. Wrap the dough in plastic wrap and place it in the fridge to chill for at least 40 minutes. Chilling will help the pastry hold its shape during baking.
Step 2: Cooking the Pumpkin
While the pastry chills, it’s time to prepare the filling. Start by finely chopping the rosemary. Then, peel and slice the pumpkin into even-sized wedges, removing the seeds. Cut the pumpkin into small cubes to ensure they cook evenly.
In a large, wide non-stick frying pan, heat 20g of olive oil. Add one garlic clove, lightly crushed, and sauté it until golden. Once the garlic is golden, remove it, and add the pumpkin cubes to the pan. Stir to coat the pumpkin evenly in the oil. Add the chopped rosemary, a pinch of salt, and freshly ground black pepper to season the pumpkin. Cover the pan with a lid and let the pumpkin cook on low heat for about 20 minutes, stirring occasionally. Once the pumpkin is tender, discard the garlic and set the pumpkin aside to cool slightly.
Step 3: Cooking the Swiss Chard
Next, prepare the Swiss chard. Wash the leaves thoroughly and, if necessary, cut the stems away. Slice the larger leaves in half to fit them better in your pan. Heat another 20g of olive oil in a separate frying pan and add the second garlic clove, smashed and sautéed until golden. Remove the garlic, add the Swiss chard, and cover the pan to let the leaves wilt down on low heat for 5-6 minutes.
Once the Swiss chard is softened, season with salt and pepper. Remove any excess water by draining the chard in a colander, ensuring the filling doesn’t become too watery.
Step 4: Making the Custard Filling
In a large bowl, crack the eggs and whisk them gently using a hand whisk. Season with a pinch of salt and black pepper. Gradually pour in the fresh cream while whisking continuously to incorporate. Next, add the grated Grana Padano cheese and whisk again until the mixture is smooth and slightly thickened.
Step 5: Assembling the Quiche
Now, it’s time to assemble the quiche. Preheat your oven to 180°C (350°F). Butter and flour a 24 cm (9-inch) tart pan, ideally one with a removable bottom for easy serving. Roll out the chilled shortcrust pastry on a lightly floured surface to fit the pan. You can also roll the dough onto a rolling pin and unroll it over the pan for a smoother transfer. Press the pastry into the base and edges of the pan, ensuring it adheres well. Trim off any excess dough using a sharp knife.
Spread the cooked Swiss chard evenly over the base of the pastry. Follow with an even layer of the cooked pumpkin cubes. Pour the egg and cream mixture over the vegetables, making sure to cover them completely. Use a spoon or spatula to ensure the mixture fills any gaps.
Step 6: Baking the Quiche
Place the quiche in the preheated oven and bake for 30-35 minutes, or until the custard is set and the top is lightly golden. You can check if it’s done by gently shaking the pan—if the filling doesn’t wobble, the quiche is ready.
Step 7: Cooling and Serving
Once the quiche is baked to perfection, remove it from the oven and allow it to cool for 5-10 minutes before serving. This resting period will help the filling firm up, making it easier to slice. Serve warm or at room temperature, and enjoy this hearty and flavorful quiche with a crisp green salad or a side of roasted vegetables.
This Pumpkin and Swiss Chard Quiche makes for a delicious, comforting dish that combines the earthiness of pumpkin with the richness of Swiss chard. It’s the perfect recipe for a cozy family meal or a special occasion. The flaky, buttery crust holds a creamy, flavorful filling that will leave everyone coming back for more. Enjoy the flavors of fall with this seasonal quiche, bursting with freshness and goodness!
