Description
This Quiche au potimarron, poireau, feta et noix is a delightful French savory pie featuring a homemade wheat flour crust filled with creamy feta cheese, tender leeks, sweet potimarron squash, and crunchy walnuts. Perfect as a wholesome meal any time of day, its blend of fresh vegetables and plant-based cream makes for a light yet satisfying dish that can be enjoyed warm or cold.
Ingredients
For the Dough
- 220 g wheat flour (T45 to T80)
- 4 g fine salt
- 130 g fromage blanc (or Skyr, Greek yogurt, or plant-based yogurt)
- 1 egg
For the Filling
- 1 onion
- 1 leek (white part only)
- A little cooking oil (e.g., olive oil)
- 300 g potimarron (raw, skin edible if organic)
- 2 eggs
- 25 cl soy cream (or other plant-based or dairy cream)
- 150 g feta cheese (or goat cheese)
- Salt and pepper, to taste
- Fresh parsley, chopped
- A few walnuts, roughly chopped
Instructions
- Prepare the dough: In a mixing bowl, combine the wheat flour, fine salt, fromage blanc, and one egg. Mix briefly with a spoon, then knead by hand until you obtain a smooth, homogeneous dough.
- Roll out the pastry: Lightly flour your work surface and roll out the dough to fit your tart pan. Line the pan with the dough, prick the bottom with a fork, and place it in the refrigerator to chill.
- Preheat the oven: Set your oven to 200°C (fan or conventional heat) to prepare for baking.
- Cook the vegetables: Thinly slice the onion and cut the white part of the leek into 1 cm pieces. Heat a drizzle of cooking oil in a skillet, then sweat the onion and leek for a few minutes, covering the pan to ensure the leek cooks through gently.
- Prepare the potimarron: Wash and grate the raw potimarron using a food processor or grater. The skin is edible, so keep it if the squash is organic or homegrown.
- Mix the filling: In a large bowl, beat together the two eggs and cream. Add the feta cut into small pieces, reserving some for garnish. Season with salt and pepper. Stir in the grated potimarron and the cooked leek and onion mixture.
- Assemble the quiche: Pour the filling into the chilled pastry crust and spread evenly.
- Bake the quiche: Place the tart in the oven and bake for 30 to 35 minutes. About halfway through baking, reduce the oven temperature slightly. Once finished, allow the quiche to cool slightly.
- Garnish and serve: Sprinkle the remaining feta, chopped walnuts, and fresh chopped parsley on top. This quiche can be enjoyed hot, warm, or cold. Store leftovers refrigerated for up to 4 days.
Notes
- You can substitute the fromage blanc with Skyr, Greek yogurt, or any preferred plant-based yogurt for a different texture and flavor.
- The potimarron skin is edible; organic or garden-grown squash is recommended to avoid pesticides.
- Covering the leeks while cooking helps them soften nicely without drying out.
- Adjust seasoning to taste, especially when using different types of cheese.
- This quiche is versatile and can be served warm, at room temperature, or cold.
- Store leftovers in an airtight container in the fridge for up to 4 days.
