a #yumandmore #recipe for the #autumn or #fall #season
"It is about 5 o'clock in an evening that the first hour of spring strikes ~ autumn arrives in the early morning..."
Autumn, or Fall as some call it, brings earthy bounty both from the trees as fruit & nuts and from the sun-soaked ground, where root & gourd vegetables have been incubating since the Spring. This puff-pastry quiche is topped with butternut squash & buttery pears slices which are caramelized in brown sugar, butter & fabulous Ethiopian butter spice mix & highlighted with freshly grated horseradish. The slices are nestled on a bed of spinach, eggs, cream, fresh goat & Roquefort cheeses which cover an equally caramelized layer of walnuts. Once sprinkled with Pecorino it is baked to golden perfect, the color of an Autumn sunrise.
Ethiopian butter spice mix finely blends Cayenne pepper, curcuma, cardamom, Ceylon cinnamon, nutmeg & cloves.* Traditionally used as a rub for meat & fish.
🍂 Autumn Quiche 🍂 Ingredients: ~ 1 firm ripe butter pear ~ the round bottom 1/2 of a medium-sized butternut squash ~ 180 gr/1 cup cooked spinach leaves, well drained ~ 2 large scallion bulbs ~ 1 TBSP brown sugar ~ 2 x 1 TSPS butter (lactose-free) ~ 200 ml/6.7 fl oz cream ~ 2 large eggs - 3/4 cup walnuts halves ~ lemon zest ~ 2 x 1 tsp grated fresh horseradish ~ 115 gr/4 oz fresh goat cheese ~ 55 gr/2 oz Roquefort, crumbled ~ 2 x 1 tsp Ethiopian butter spice mix or make your own - see * ~ 1 TBSP red grape or wine vinegar ~ salt & ground pepper ~ 30 gr/1 oz Pecorino or Parmesan, finely grated ~ 1 tsp Dijon mustard - optional ~ puff pastry for 1 large quiche form
freshly grated horseradish & lemont zest to perk up the tastebuds
Putting it all together ~ 1~ 🍂 peel the butternut squash, remove the seeds, cut in 1/2 then into medium-thin slices 🍂clean & finely chop scallions 🍂heat the brown sugar in a pan on medium-high heat & add 1 TSBP butter & 1 tsp spice mix & 1/2?of the scallions, stir so butter doesn't burn 🍂add walnuts, stir & lower heat somewhat, stir to coat & caramelize the walnut ca. 3 minutes 🍂transfer nuts to a plate to cool, reserving sugar & butter in the pan
Putting it all together ~ 2 ~ 🍂butter the quiche form & roll out the pastry to fit the form. place & trim, flute the inner edges with your fingers. cool in fridge 🍂return pan to the heat, add the rest of the butter, spice mix & scallions, stir-fry 1 minute, add squash 🍂wash the pear, cut in 1/2 & core, slice halves into medium-thin slices & add directly to the squash in pan 🍂stir carefully trying to keep slice intact 🍂lower heat to medium, add zest & horseradish, salt & pepper, stir carefully 🍂transfer to a deep plate 🍂preheat oven to 180 C/350 F
Putting it all together ~ 3 ~ 🍂place the spinach, eggs (w/o shells), cream, cheeses, salt & pepper, rest of zest & horseradish, vinegar & Dijon mustard if using into a blender or a food processor 🍂blend to combine max. 1 minute, check for chunkiness, you want texture though 🍂remove quiche form from the fridge 🍂chop the carmelized walnuts into smaller pieces not too fine, cover the pastry bottom with the nuts 🍂pour the blended spinach cream over the nuts slowly to cover 🍂layer the reserved squash & pear slices prettily over the spinach & pour any remaining juice over the quiche 🍂sprinkle with Pecorino 🍂bake in the oven middle for 40 minutes then turn off oven & leave the door closed, let quiche the rest & settle until ready to serve within 3/4 hour, if waiting longer remove after 5 minutes 🍂 enjoy with wine or cider 🍂
Just another simple & tasty Yum and More #recipe! Discover more #recipes, #reviews & #travel posts on my #blog FB, IG, Tw, G+, Pin @yumandmore #StellerStories #Germany #falliscoming #vegetables #pears #goatcheese #walnuts #Roquefort #vegetarian #yumandmore #butternutsquash #spinach