Halloween Recipe

For your family’s Halloween dinner, give this pumpkin and hot dogs quiche a try! The vibrant orange color will be a hit with the kids.
The pie crust is quick to make and doesn’t require any chilling time.  🎃

I adapted the recipe from Léa’s butterless pie crusts. Have fun with your family preparing this unique and delicious quiche!

Step 1 : The Pumpkin

1. Bring (*) a large pot of water to a boil.
2. Cut your pumpkin into large chunks.
3. Place a few pieces in the boiling water for about 5 minutes.
4. Using a knife, carefully remove the pumpkin skin. I recommend wearing thick kitchen gloves to protect yourself from the heat.
5. Once all the pieces are peeled, cut them into large cubes and cook them in a pressure cooker for 15 minutes.

Step 2 : The Crust

1. In a bowl, mix 1 ½ cup of flour with baking powder, then add 1/3 cup of warm water and 1/3 cup of oil. Quickly knead the mixture until you form a dough ball. Avoid over-kneading.
2. Butter a tart pan about 9 inches in diameter (22 cm).
3. Roll out the dough on a floured surface and gently place it in the pan. I find a silicone pastry mat helpful for rolling out the dough.
4. Lightly prick it with a fork.

Preheat the oven to 350 °F (180 °C).

Step 3 : The Filling

1. Once the pumpkin is cooked, put 1 ½ cup in a bowl. Blend it with a hand blender along with 2 eggs, 1/3 cup plain Greek yogurt, 1 tablespoon of cornstarch, and ½ cup grated Swiss cheese. Season with pepper and add 4 hot dogs, cut into rounds.
2. Pour the mixture onto the crust and spread it evenly.

Step 4 : The Baking

Bake at 350 °F on the second rack, using the convection setting, for 30 minutes.

 

You can enjoy the pumpkin quiche hot or cold. Bon appétit!

 

Gisou’s Tips and Tricks

• (*) By boiling the pumpkin for a few minutes before peeling, the skin becomes tender and easier to remove with a knife.
• To save time in Step 1, as you peel one piece of pumpkin, add another to the boiling water.