Update: Für das deutsche Rezept nach unten scrollen!
Autumn is coming finally. The leaves are falling from the trees, it’s not so warm anymore (but not cold yet) and everywhere you get the typical autumn food, like apples, pears, fennel and pumpkin. I love every kind of pumpkin or squash. Everytime I see another type, I have to buy it. Some weeks ago I bought a cooking magazine, which is all about pumpkins. I picked out one recipe, which I adapted. The combination of pumpkin and pastry is great. Ok I admit, combination with pastry is always great! And quiches are one of my favourites. Besides I made some field salad with caramelized walnuts and a hazelnut vinaigrette.
The quiches are filled with very small diced red kuri squash, onion, parsley and bacon. But if you like it vegetarian you can just leave the bacon. Also you have a stronger flavour of the squash then. Over that you give some eggs mixed with milk, mustard, salt and pepper and top it with cheese. I used gouda and mozzarella, because I hadn’t enough gouda. But it tasted very good. You can use the sort of cheese you like best. Gorgonzola would be also nice I think. The recipe originally goes for 12 pieces to bake in a muffin-pan. But I made it in my tartelettes pans, so I got 6 pieces (I only have 6 tartelette pans) and had some filling left. I was also generous with the dough. So if you have more pans, the dough and the filling is enough for more than 6 pieces. Just double the amount of the eggmilk for more tartelettes.
Mini Hokkaido Kürbis Quiches
ergibt: 6 Mini-Quiches
Zutaten:
für den Teig
- 250 g Mehl
- 100 g weiche Butter
- 1 Prise Salz
- 100 g Frischkäse
- 1 Eigelb
für die Füllung
- 300 g Hokkaido
- 1 Zwiebel
- 50 g Speck, gewürfelt
- Olivenöl
- 2 EL Petersilie, fein gehackt
- 2 Eier
- 100 ml Milch
- 1 TL Senf
- Salz, Pfeffer
- 100-150 g Käse (z.B. Bergkäse), gerieben
Die Zutaten für den Teig mischen und zu einem glatten Teig verkneten. In Folie wickeln und eine Stunde kalt stellen.
Den Kürbis waschen und die Kerne entfernen. Fein würfeln.
Die Zwiebeln schälen und fein würfeln.
Das Öl in einer großen Pfanne erhitzen. Die Zwiebeln mit dem Speck anbraten. Abkühlen lassen, dann mit dem Kürbis und der Petersilie mischen.
Den Ofen auf 200° C vorheizen (Umluft 180° C). Die Tarteletteförmchen ausbuttern.
Den Teig in 6 Stücke teilen und ausrollen. Die Förmchen mit dem Teig auslegen. Die Kürbismischung auf die Förmchen verteilen.
Die Eier mit der Milch und dem Senf verquirlen. Großzügig würzen. Die Eiermilch auf die Förmchen verteilen. Die Tartelettes mit dem Käse bestreuen.
30 Minuten backen.
Feldsalat mit karamellisierten Walnüssen und Haselnussvinaigrette
Zutaten:
- 250 g Feldsalat
- 50 g Walnüsse
- Zucker
Vinaigrette:
- 20 ml Haselnussöl
- 20 ml Weißweinessig
- 40 ml Wasser
- 1 TL Senf
- 1 TL Zucker
- 1/2 TL Salz
- 1 TL Petersilie, fein gehackt
- 1,5 TL Zwiebel, fein gehackt
Den Salat waschen und trocken schleudern.
Die Walnüsse grob hacken. Eine Pfanne erhitzen und die Walnüsse und etwas Zucker dazugeben. Die Walnüsse karamellisieren. Auskühlen lassen.
Die Zutaten in einem gut schließenden Glas mischen.
Kurz vor dem Servieren den Salat mit der Vinaigrette mischen und mit den Nüssen bestreuen.
Autumn is coming finally. The leaves are falling from the trees, it’s not so warm anymore (but not cold yet) and everywhere you get the typical autumn food, like apples, pears, fennel and pumpkin. I love every kind of pumpkin or squash. Everytime I see another type, I have to buy it. Some weeks ago I bought a cooking magazine, which is all about pumpkins. I picked out one recipe, which I adapted. The combination of pumpkin and pastry is great. Ok I admit, combination with pastry is always great! And quiches are one of my favourites. Besides I made some field salad with caramelized walnuts and a hazelnut vinaigrette.
The quiches are filled with very small diced red kuri squash, onion, parsley and bacon. But if you like it vegetarian you can just leave the bacon. Also you have a stronger flavour of the squash then. Over that you give some eggs mixed with milk, mustard, salt and pepper and top it with cheese. I used gouda and mozzarella, because I hadn’t enough gouda. But it tasted very good. You can use the sort of cheese you like best. Gorgonzola would be also nice I think. The recipe originally goes for 12 pieces to bake in a muffin-pan. But I made it in my tartelettes pans, so I got 6 pieces (I only have 6 tartelette pans) and had some filling left. I was also generous with the dough. So if you have more pans, the dough and the filling is enough for more than 6 pieces. Just double the amount of the eggmilk for more tartelettes.
Mini Red Kuri Squash Quiches
yields: 6 mini-quiches
Consider: the dough has to cool for 1 hour
Ingredients:
for the dough
- 250g flour
- 100g butter, at room temperature
- 1 pinch of salt
- 100g cream cheese
- 1 egg yolk
for the filling
- 300g red kuri squash
- 1 onion
- 50g bacon
- olive oil
- 2 Tbsp. finely chopped parsley
- 2 large eggs
- 100ml milk
- 1 tsp. mustard
- salt, pepper
- 100-150g cheese, grated or diced (depends how much you like and what sort you like)
Combine the ingredients for the dough and knead until smooth. Wrap it in plastic wrap and refridgerate 1 hour. In the meantime wash the red kuri squash, remove the seeds and dice it finely. Also the onion and the bacon (dicing). Heat the olive oil in a pan and roast the onions and bacon gently. Let it cool. After cooling mix it with the squash and the parsley. Preheat you oven to 200°C. Butter your tartelette pans. Divide the dough into 6 pieces. Press it into 6 small circles and when they have the size of your pans, press them into the moulds. Portion the squash-filling out in the moulds. Mix the eggs with the milk and mustard. Season generously with salt and pepper. Pour the eggmilk over the squash-mixture and sprinkle with cheese. Bake the quiches 30 minutes.
Lamb’s lettuce with caramelized walnuts and hazelnut vinaigrette
Ingredients:
- 250g field salad
- 50g walnuts
- sugar
vinaigrette:
- 20ml hazelnut oil
- 20ml white wine vinegar
- 40ml water
- 1 tsp. mustard
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. finely chopped parsley
- 1,5 tsp. finely chopped onion
Wash the field salad and spin it dry. Chop the walnuts coarsley. Heat a pan, add the walnuts and some sugar (imagine the walnuts have to be covered by the sugar). Caramelize the walnuts. Let them cool. Mix the ingredients for the vinaigrette in a shaker or a good locking preserving glass. Right before serving, mix the walnuts with the field salad and pour over the vinaigrette.