Quiche with Pumpkin, Tarragon, Yoghurt, Goat Cheese, Tahoon Cress

• 180 g Wheat flour
• Almond broyage
• 125 g Butter
• 1 Egg
• 7,5 g Salt
• 12 g Water
• 275 g Pumpkin, diced
• 100 g Yoghurt
• 100 g Egg
• 5 g Garlic puree
• 1 g Tarragon, finely chopped
• 15 g Cheddar, grated

This easy vegetarian quiche recipe plays on the fruity side of things. Yoghurt, goat cheese and pumpkin contain lactones, aroma molecules contributing significantly to the flavour of fruit and of unfermented and fermented dairy products.

Mix all the ingredients for the dough. Knead into a homogeneous mass. Let rest one night in the fridge. Roll out the dough the size of your pan. Place a sheet of butter paper into the tin. Place the dough on the form. Softly press the dough on the floor and against the wall. Cut off any excess dough (not necessary). Lay another sheet of butter paper on the dough. Fill the cake pan with baking beans. Pre-bake into a preheated oven at 180°C for 10 minutes.

Mix the yoghurt, eggs, garlic puree, tarragon, and cheddar into a homogeneous mass. Stir in the pumpkin dices and pour the mixture into the pie bottom. Cut the goat cheese and lay it out over the filling. Bake in a preheated oven at 120°C. Finish off with some fresh greens like Tahoon® Cress.

Bron: Foodpairing