December. Dreaded by pâtissiers around the world. I wish I had something witty to say about this quiche I fashioned from last week’s CSA panier score, but I made over 100 kilos of ganache today at work.
I used up all the chocolate (60 kilos) and all the cream (40 liters) and that’s why I stopped. I have one more kind to make tomorrow morning before I spend another long day wrestling the hardened (well, not really hardened, more like firm-ened) ganaches into frames so that they can be cut, enrobed, boxed and sold for Christmas. The skin on my hands feels like the sticky side of velcro, and all I really want is to dig into the leftovers of this roast patidou squash and shallot quiche, which is as luxuriously creamy as you could ever possibly want a quiche to be.
I’m counting on it to smooth out today’s rough edges. As for my hands, well, that’s why God created shea butter.
Read on for the recipe.
Roast Patidou and Shallot Quiche
Like a savory pumpkin pie, this quiche is unexpected yet familiar, and totally delicious. I like its just-barely-set texture, but if you prefer your quiche a little firmer, add another egg and bake until the center appears solid when you shake the dish.
One recipe quiche crust, parbaked as directed.
2 patidou squashes, halved, seeds removed (or about 500g / 1 lb. 2 oz. of your favorite winter squash, cut into roast-able pieces)
12 shallots, peeled and trimmed
2-3 Tbsp. olive oil
240 ml / 8 oz. milk
175 ml / 6 oz. cream
Sea salt, freshly ground black pepper and freshly grated nutmeg, to taste
1. Place the squash halves and shallots in a baking dish. Drizzle them with olive oil, season with salt and pepper, and slow-roast at 165 C / 325 F for about two hours, until softened and browned. Cool until easy to handle. Meanwhile, heat the oven to 175 C / 350 F.
2. Scoop the flesh from the squash skins. Put half of it in a blender. Chop the rest and arrange it in the parbaked crust. Do the same with the shallots: half in the blender, half chopped in the crust.
3. Add the milk, cream, eggs, and yolks to the blender (this can also be done in a tall container with an immersion blender). Season with salt, pepper, and nutmeg. Blend until smooth.
4. Pour the custard over the squash and shallots in the crust, and bake until just wobbly in the center, about 45 minutes. Let the quiche cool about 15 minutes to set up, and serve warm.
Makes 1 quiche, approximately 23 cm / 9” in diameter. Serves 4-6.
Originally published on Croque-Camille.