Copycat: Johanna's Roasted Pumpkin Quiche with Blue Cheese
Just before the annual pumpkinfest, Halloween, Johanna posted a recipe for pumpkin quiche with blue cheese and thyme that looked absolutely delicious. So beautifully orange-fleshed and creamy-textured that I simply had to give this quiche a go. I did. So should you. Everybody liked it, and I will certainly pick up another wedge of pumpkin soon.
The only departure from Johanna's recipe was that I used my own shortcrust pastry instead of shop-bought, consisting of 250 ml plain flour, 90 grams butter, a pinch of salt, 1 tsp of dried French herbs and 3 Tbsp of cold water. We sadly don't have butternut squash readily available in Estonia, which explains why my quiche looks like a pale cousin of Johanna's deep orange-yellow quiche. Oh, and I didn't have fresh thyme, but thought the dry herbs in the crust kind of compensate for this. It certainly tasted delicious.
The only departure from Johanna's recipe was that I used my own shortcrust pastry instead of shop-bought, consisting of 250 ml plain flour, 90 grams butter, a pinch of salt, 1 tsp of dried French herbs and 3 Tbsp of cold water. We sadly don't have butternut squash readily available in Estonia, which explains why my quiche looks like a pale cousin of Johanna's deep orange-yellow quiche. Oh, and I didn't have fresh thyme, but thought the dry herbs in the crust kind of compensate for this. It certainly tasted delicious.
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