Guava and Gorgonzola Quiche Recipe

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

Cook Time1 10

Resting time30

Total Time2 10

Servings: 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.

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.

Nutrition