Estimated reading time: 4 minutes
Autumn! Time for pumpkin, fragrant herbs such as sage and rosemary, and meat cooked in beer. And that comes out just right in this pork cheek pumpkin rosemary quiche recipe. The meat in this quiche is from Chef Confit and comes cooked from a can. The pork belly is cooked in dark beer and you can smell and taste it. A warm deep autumn flavour. A quiche like this is made quick and easy because you don't have to stew for hours yourself, but you can get started right away.
Pork cheek pumpkin rosemary quiche
I really like pumpkin. We bake it first so that it becomes soft before we put it in the quiche. The cheese offers possibilities for variation. You can also opt for blue veins, or a spicy French cheese. It just depends on your preference. Make sure you have a processed cheese, because you want it to melt through the entire quiche.
Pumpkin is a perfect vegetable for this quiche, it softens but doesn't fall apart completely. Combined with a red onion and the rosemary you have a nice flavor combination. You can make the quiche in a baking dish or in a springform pan. I already made two other recipes with the other Chef Confit products. A pasta and a delicious one burrito.
This quiche is ideal for an autumn day, because pumpkin is a seasonal vegetable that is full of vitamins A and C. The red onion gives a sweet and spicy taste, while the rosemary adds a spicy and aromatic accent. The quiche is easy to prepare, all you have to do is roll out the puff pastry, cut the pumpkin into cubes and cook it, chop and fry the onion, and beat the eggs with cream, cheese, salt and pepper. Then you spoon everything into the oven dish or springform pan, sprinkle some extra cheese on top, and bake the quiche in the oven until it is golden brown and done. You can serve the quiche warm or cold, with a fresh salad.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Pork cheek pumpkin rosemary quiche
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Ingredients:
- 1 role quiche dough - from fresh produce
- 1 blik Chef Confit Pork Belly
- 1 bottle pumpkin - ( little )
- 2 Red onions
- 3 twigs rosemary
- 3 eggs - knocked loose
- 125 ml crème fraîche
- 100 gram grated cheese
- 3 el grated Parmesan cheese
From the pantry:
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven to 200 degrees.
- Peel the pumpkin and take out the seeds. Cut the pumpkin in half and then again into slices of half a cm thick.
- Peel the onions and cut into half rings.
- Remove the leaves from 2 sprigs of rosemary and chop finely.
- Grab a frying pan and add some olive oil. Bake the pumpkin and onion for about 5 minutes until they start to soften. Stir in the rosemary for a while.
- Line your quiche tin with the dough.
- Spoon the pumpkin-onion mix from the frying pan onto the dough and then over the entire quiche. Remove the meat from the tin and pull apart with your fingers and divide over the quiche as well.
- Break the 3 eggs into a measuring cup and beat them with the crème frache. Pour over the quiche.
- Sprinkle the grated cheese and Parmesan on top. Place in the oven for 30 minutes until the dough is cooked and the cheese is golden brown.
- Delicious bites!
If you love a quiche then you've come to the right place, I have many more! Try these too:
This Savory tuna quiche TexMex style.
Or else this pepper mince quiche with bacon and cheese.
But the French cheese in this Quiche with cantal and green asparagus is also great.
This blog was written in collaboration with Chef Confit.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
pork cheek recipe
And the third sprig of rosemary…? I think that was for garnish, and I beat the persillade with the eggs and crème frache. I did smuggle a bit again, but all the flavors were there and we feasted! Compliments
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