Pumpkin and smoked duck quiche
Ingredients:
220 g flour
100 g butter
1 pinch salt and pepper
1 egg
1 cup of cooked pumpkin (baked or steamed), diced
100 g Gouda, Emmental or other cheese
50 g of smoked duck breast
150 ml of milk cream
3 eggs
Salt and pepper
1 pinch of nutmeg and Espelette
Preparation:
Make a pastry starting with the flour, salt and butter. Press the flour and butter between your fingers to make buttered crumbs. Then bind them all with the egg and a little water (if necessary). Roll out the dough and line a greased pie tin with it. Prick it with a fork.
Line the pastry with baking paper and weigh it down with ceramic balls or dried beans. Bake it for 10 minutes Let cool briefly.
Spread the pumpkin cubes over the pastry case. Sprinkle with cheese cubes. Whisk the eggs with the cream and spices and pour evenly over the filling. Finally, put the slices of duck between the diced pumpkin, making sure that they are 2/3 soaked in the liquid.
Cook the pumpkin quiche in the oven at 180°C for 40-50 minutes or until beautifully browned. Let cool at least 30 minutes before serving.
