Pumpkin & Sweet Potato Quiche
by Johnny Loua, Chef, Seattle, Washington
- 2 cups diced pumpkin
- 1 cup diced sweet potatoes
- 1 cup roughly chopped leeks
- 1 cup roughly diced shallot
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 2 tablespoon olive oil
- 4 eggs
- 1 tablespoon sour cream
- 1 tablespoon chopped parsley
- 2 cups flour
- ½ cup butter
- ½ tsp salt
- ¼ cup milk
Preheat oven to 375°F.
In a bowl, combine pumpkin, sweet potatoes, leeks, shallot, thyme, rosemary, and season with salt and pepper. Spread mixture onto a rimmed sheet pan and roast in the oven for 20 minutes. Remove and let cool before assembling the quiche.
In the meantime, whisk together the eggs, sour cream, and parsley, and season with salt and pepper.
In the bowl of an electric mixer, combine all of the crust ingredients and mix until it begins to form a ball of dough. Pour out onto a clean surface and mold into a ball, wrap with plastic and let rest at room temperature for 30 minutes.
Spray or butter a 9- or 10-inch casserole or pie pan. Roll the dough out into a 12-inch circle. Press the dough into the pan. When the vegetables have cooled down, add them to the egg mixture. Pour the filling over the dough.
Bake for about 20 minutes until the quiche is set. Remove from oven, slice, and serve.