Guava and Gorgonzola Quiche

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This guava and gorgonzola quiche recipe, with lots of roasted butternut squash, is all you need to celebrate the arrival of the fall and baking season. It’s savory and sweet at the same time, and like any quiche, you can serve it as breakfast, lunch, and dinner. 

Slice of guava and gorgonzola quiche served.

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Cenital view of the ingredients to make gorgonzola, guava, and butternut squash quiche

The best part: this guava and gorgonzola quiche is so festive you can serve it as one of the side dishes for your Thanksgiving feast. You can also bring it to any Thanksgiving or Friendsgiving celebration, and I guarantee you’ll nicely surprise everybody with the explosion of flavors it creates on the palate.

Guava and gorgonzola quiche: an Ottolenghi-inspired recipe

diced butternut squash in a tray with parchment paper

Yottam Ottolenghi’s Membrillo and Stilton Quiche inspired this dish. Ottolenghi’s recipe was published in his book Plenty More, which makes a beautiful holiday present for any foodie. His recipe calls for membrillo or quince paste and Stilton cheese. Stilton is the British cousin of French Roquefort and Italian gorgonzola, all blue cheeses. 

roasted butternut squash, diced, on baking sheet with parchment paper

Both membrillo paste and Stilton are hard to find in Miami. So, I made my recipe with gorgonzola. I also substituted quince paste with guava paste, which is super popular in Miami, where we have delicious guava pastries all over the place. In this way, I transformed what would be a Londonian quiche into a dish that screams Miami!

Ottolenghi’s recipe call for a good shortcrust pastry. I opted for my infallible pie and quiche crust, the easiest crust you can dream of.

A few words about gorgonzola

quiche crust in a quiche pan.

According to the Italian Trade Agency, gorgonzola is a “raw-milk cheese with blue-green and/or grey light blue marbling, produced with whole pasteurized cow’s milk originating from the production area. It can be Piccante (piquant), Dolce (sweet), and Piccola Piccante (less piquant.)

For centuries gorgonzola cheese has been produced in the town of Gorgonzola, in Lombardy, northern Italy. Since 1996, the Italian blue cheese has held the Denominazione di Origine Protetta or Protected Designation of Origin (PDO.) A PDO identifies goods produced, processed, and prepared in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned.

quiche crust covered in parchment paper and with ceramic weights

This means that gorgonzola sold in the European Union and signatory countries of the Lisbon Agreement can only be called gorgonzola if produced in the Italian provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Novara, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, and some towns of the Alessandria province.

In the US, however, according to the Food and Drug Administration’s Standards Of Identity, gorgonzola is the product name for a type of cheese for production in the United States, and it applies to any gorgonzola cheese imported from abroad.

Back to my recipe. In the making of this guava and gorgonzola quiche, I chose Italian gorgonzola piccante, which is aged for four months and has a strong flavor and aroma. If you’re not fond of pungent and aromatic cheeses, then my suggestion is to buy a less aged gorgonzola dolce, also known as sweet gorgonzola.

Guava and gorgonzola: A sweet and savory quiche

quiche crust filled with diced butternut squash, dice guava paste and crumbled gorgonzola cheese

The beauty of this pie is that it’s savory and sweet. The crust is the neutral canvas where a feast of colors, textures, and flavors happens. Roasted butternut squash brings the season’s bright colors, and so does the guava paste that melts in the oven, creating a gooey consistency. 

The neutral flavor of the squash and sweetness of the guava perfectly contrast with the intense, tart flavor of the gorgonzola, creating a unique, tasteful dish.

How to avoid a mushy quiche crust

Guava and gorgonzola quiche slice, ready to be eaten

Besides pre-baking the crust at a high temperature for 30 minutes, once it’s cold, I add a few tablespoons of grated Parmigiano Regiano (another Italian cheese holding a PDO) and press it. The cheese would create a sort of shield. This trick secures a non-mushy crust and adds an extra layer of flavor.

How to avoid a burnt quiche crust

Close up of a slice of guava and gorgonzola quiche

Before pre-baking the crust, I cover the edges with an adjustable silicone protector. While doing this, it’s imperative not to press the dough: simply place the protector, and that’s it. Your crust won’t burn and will acquire its beautiful golden color when you bake it with the filling.

Guava and gorgonzola quiche recipe

Following is my recipe. I hope you like it as much as I do. Thanks for subscribing to my Youtube channel and visiting my Amazon store.

4.75 from 8 votes

Guava and Gorgonzola Quiche Recipe

This Guava and Gorgonzola quiche, with lots of roasted butternut squash, is all you need to celebrate the arrival of the fall and baking season. It’s savory and sweet at the same time, and like any quiche, you can serve it as breakfast, lunch, and dinner, warm or at room temperature.
Prep Time30 mins
Cook Time1 hr 10 mins
Resting time30 mins
Total Time2 hrs 10 mins
Servings: 8 people
Calories: 564kcal

Ingredients

For the crust

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 12 tablespoons butter, cold and diced
  • ¼ cup water, cold

For the filling

  • 4 cups butternut squasb, peeled and diced
  • 2 tablespoons EVOO
  • coarse sea salt
  • black pepper, freshly ground
  • ¼ cup Parmigiano Reggiano, finely grated
  • ¾ cup guava paste, diced
  • 1 cup gorgonzola cheese, crumbled
  • 3 eggs
  • 1 cup heavy cream

Instructions

  • In the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
  • Add half of the butter and pulse a few times.
  • Add the rest of the butter and keep pulsing until the butter and the flour form coarse crumbs.
  • Add some of the water and pulse a couple of times, adding more water until the crumbs form a ball.
  • Make a disc with the dough, wrap it with plastic, and refrigerate for at least 30 minutes.
  • Preheat the oven to 375F.
  • Place the butternut squash on a baking sheet and sprinkle with EVOO. With your hands, make sure the squash is well coated. Season with salt and pepper, and roast for about 20 minutes. Set aside.
  • On a floured surface or over the plastic film, roll out the dough until it’s ⅛ inch thick. Transfer to a quiche pan with a removable button.
  • Press the dough with your fingers or, even better, with a tart or quiche tamper.
  • Trim the edges and pick the bottom with a fork. Freeze for at least 10 minutes.
  • Preheat the oven to 400F.
  • Place a piece of round parchment paper on the bottom of the crust and add ceramic pie weights or dry garbanzo beans.
  • Cover the edges of the crust with a silicone protector, place the quiche pan on a baking sheet and bake for 30 minutes. Take out of the oven and let cool down.
  • Take away the weights and the parchment paper.
  • Preheat the oven to 375F.
  • Sprinkle the Parmigiano Reggiano on the bottom of the crust and evenly distribute the squash, guava, and gorgonzola.
  • In a bowl, beat the eggs with the heavy cream and add a pinch of salt.
  • Fill the quiche with the eggs and cream mixture.
  • Bake for 35-40 minutes until golden brown.
  • Let rest for at least 15 minutes before removing it from the pan.

Nutrition

Nutrition Facts
Guava and Gorgonzola Quiche Recipe
Amount Per Serving
Calories 564 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 153mg51%
Sodium 467mg20%
Potassium 390mg11%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 14g16%
Protein 11g22%
Vitamin A 8627IU173%
Vitamin C 17mg21%
Calcium 178mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

This quiche can be served warm or at room temperature, and it tastes better the following day.
This is the food processor I use to make the crust dough.
This is the tart tamper.
These are the ceramic weights to make the crust.
 
 

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