Guava and Gorgonzola Quiche Recipe

This Guava and Gorgonzola quiche, with lots of roasted butternut squash, is all you need to celebrate the arrival of the fall and baking season. It’s savory and sweet at the same time, and like any quiche, you can serve it as breakfast, lunch, and dinner, warm or at room temperature.

📝 Ingredients

• 1 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 12 tablespoons butter, cold and diced
• 1/4 cup water, cold
• 4 cups butternut squasb, peeled and diced
• 2 tablespoons EVOO
• coarse sea salt
• black pepper, freshly ground
• 1/4 cup Parmigiano Reggiano, finely grated
• 3/4 cup guava paste, diced
• 1 cup gorgonzola cheese, crumbled
• 3 eggs
• 1 cup heavy cream

👨‍🍳 Instructions

1. 1In the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
2. 2Add half of the butter and pulse a few times.
3. 3Add the rest of the butter and keep pulsing until the butter and the flour form coarse crumbs.
4. 4Add some of the water and pulse a couple of times, adding more water until the crumbs form a ball.
5. 5Make a disc with the dough, wrap it with plastic, and refrigerate for at least 30 minutes.
6. 6Preheat the oven to 375F.
7. 7Place the butternut squash on a baking sheet and sprinkle with EVOO. With your hands, make sure the squash is well coated. Season with salt and pepper, and roast for about 20 minutes. Set aside.
8. 8On a floured surface or over the plastic film, roll out the dough until it’s ⅛ inch thick. Transfer to a quiche pan with a removable button.
9. 9Press the dough with your fingers or, even better, with a tart or quiche tamper.
10. 10Trim the edges and pick the bottom with a fork. Freeze for at least 10 minutes.
11. 11Preheat the oven to 400F.
12. 12Place a piece of round parchment paper on the bottom of the crust and add ceramic pie weights or dry garbanzo beans.
13. 13Cover the edges of the crust with a silicone protector, place the quiche pan on a baking sheet and bake for 30 minutes. Take out of the oven and let cool down.
14. 14Take away the weights and the parchment paper.
15. 15Preheat the oven to 375F.
16. 16Sprinkle the Parmigiano Reggiano on the bottom of the crust and evenly distribute the squash, guava, and gorgonzola.
17. 17In a bowl, beat the eggs with the heavy cream and add a pinch of salt.
18. 18Fill the quiche with the eggs and cream mixture.
19. 19Bake for 35-40 minutes until golden brown.
20. 20Let rest for at least 15 minutes before removing it from the pan.