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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This quiche combines the earthy sweetness of pumpkin with the smoky richness of salmon, all nestled in a buttery, flaky crust. The filling is creamy and savory, with feta cheese adding a tangy note. Thin ribbons of blanched pumpkin and whipped feta rosettes elevate the presentation, making it as visually stunning as it is flavorful. Serve warm with a drizzle of olive oil and a touch of cracked black pepper for a delightful meal.
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Rub the cold butter into the flour and salt until the mixture resembles sandy crumbs.
Add the egg yolk and cold water, then form a dough.
Rest the dough in the fridge for 30 minutes.
Roll out the dough and pre-bake it for 10–12 minutes at 180°C (356°F).
Cut thin ribbons of pumpkin using a peeler.
Blanch the pumpkin ribbons in salted boiling water for 1–2 minutes, then cool them in ice water.
Dice the remaining pumpkin and sweat it covered in a little olive oil with the chopped shallots for 10 minutes on low heat until softened.
Season the pumpkin mixture lightly with salt and pepper.
Mix the eggs and cream in a bowl, then crumble in half of the feta cheese.
Add the sautéed pumpkin mixture to the egg mixture and stir gently.
Layer slices of smoked salmon over the pre-baked tart shell.
Pour the filling into the tart shell over the salmon.
Bake the quiche for 25–30 minutes at 180°C (356°F) until set and golden.
Blend the feta cheese until smooth.
Fold the blended feta into lightly whipped cream.
Pipe small rosettes of whipped feta on top of the quiche once it has cooled slightly.
Roll and arrange the blanched pumpkin ribbons elegantly on top of the quiche.
Drizzle with olive oil and sprinkle with cracked black pepper before serving.
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For a flakier crust, handle the dough as little as possible and keep the butter cold.
You can substitute butternut squash for pumpkin if preferred.
To save time, use store-bought shortcrust pastry instead of making the dough from scratch.
Ensure the pumpkin ribbons are blanched just enough to retain their shape and vibrant color.
Can I use store-bought pastry?
Yes, you can use store-bought shortcrust pastry to save time.
What can I substitute for pumpkin?
You can use butternut squash as a substitute for pumpkin.
How do I know when the quiche is done?
The quiche is done when the filling is set and the top is golden.
Can I make this quiche ahead of time?
Yes, you can prepare the quiche in advance and reheat it gently before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
