Ingredients
For the crust
2 1/4 cups all purpose flour, plus more for rolling
1 tsp salt
1 tsp sugar
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 tsp champagne vinegar
1 9″ pie pan or French tart pan
For the filling
3 large (or 5 small) eggs
1 cup heavy cream
1 cup milk
1/2 cup shredded cheddar cheese
1/2 crumbled goat cheese
3/4 lb kabocha squash
1/2 cup fresh sage
5 pieces sliced prosciutto
1 tsp chopped fresh parsley
3 pinches ground nutmeg
6 dashes Tabasco sauce
Pinch of salt & fresh ground pepper
2 Tsp extra virgin olive oil
Directions
To make the crust
1. Mix the flour, salt, and sugar for 1 minute in the bowl of an electric mixer with the paddle attachment. Add the butter and mix just until you have a crumbly, sandy mixture.
2. In a small bowl, stir the ice water and vinegar together. Drizzle in the liquid while the mixer still running in medium speed. Mix until a dough forms.
3. On a flour dusted work surface, shape the dough into a disk. Wrap it tightly with plastic wrap and chill it for at least 30 minutes in the fridge.
4. Place the dough on a flour dusted work surface. Sprinkle a little flour on top of the dough and start rolling it outward from the center. Lift up and rotate the dough a quarter turn every minute to ensure even rolling. Keep rolling until the circle is at least 2 inches larger than the pie pan.
5. Transfer the crust to the pan. Make sure the dough settle completely on the pan. At the edge, tuen the crust under the pan (not under the rim of the pan) to make a thick edge.
6. Trim the edge of the crust by using the forefinger of one hand to push the thick dough rim outward while pushing inward with the thumb and forefinger of the other hand. Repeat around the edge to make a rickack pattern.
7. Cover the crust and chill it for 30 minutes, or overnight, before filling.
To make the filing
1. Preheat the oven to 350 degrees. Cut the kabocha squash to ~ 1″x1/4″ cubes.
2. Line a baking sheet with aluminum foil. Scatter the kabocha squash in the baking sheet. Drizzle in the olive oil. Season with fresh sage, salt and fresh pepper.
3. Bake the kabocha squash for ~ 25 minutes. Remove the baked squash from the oven and let it cool fore later use.
4. In a large bowl, whisk together the eggs, heavy cream, milk until smooth. Stir in the cheese, baked squash, prosciutto parsley and Tabasco.
To bake the quiche
Place the chilled pie crust on a baking sheet, and pour the egg mixture into it.
Bake for 50 minutes, until the quiche is slightly puffed and golden brown on top. Check for doneness by sticking a knife into the custard. It should come out clean, though it may look wet. Serve hot or room temperature, cut into wedges.
Serves 6-8
