Mary Miso - Recipes for every day - Cookbooks
Spring-from 28 cm diameter
Dough:
200g flour
100g butter
1 tea spoon salt
70g water
Cast:
150ml milk
150ml heavy cream
2 eggs
2 table spoons corn starch
600g hokkaido pumpkin
100g goat cheese
50g macadamia nut
4 branches sage
2 table spoons butter
Dough:
In a bowl rub together flour, butter and salt with your hands. Add water and knead to a dough. Wrap the dough in cling film and leave in the fridge for 1 hour.
Cast:
Mix all ingredients.
Peel the pumpkin, remove the seeds and cut into 5 mm thick stripes. Crumble the goat cheese, chop the macadamia nuts, pluck the sage.
Preheat oven to 180°C (circulating air).
Roll out the dough to 3 mm thickness and put dough into a buttered spring-form of 28 cm in diameter. Prick a few holes here and there in the bottom, using a fork and put in the fridge for 15 minutes.
Spread pumpkin, goat cheese, macadamia nut and sage over the pastry. Add the cast and bake the quiche for 30 minutes.
