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Le Chaudron recipe
Quiche citrouille fantôme
Ghost pumpkin quiche
⏱ 65 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1shortcrust pastry
400 g (14 oz)pumpkin
3whole eggs
200 ml (¾ cup)heavy cream
100 g (3½ oz)grated cheese
1 tspnutmeg
1 pinchsalt
1 pinchpepper- 4 slicescheese
- 1 shortcrust pastry
- 400 g (14 oz) pumpkin
- 3 whole eggs
- 200 ml (¾ cup) heavy cream
- 100 g (3½ oz) grated cheese
- 1 tsp nutmeg
- 1 pinch salt
- 1 pinch pepper
- 4 slices cheese
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection, line the tart pan with the pie dough, prick the base with a fork and chill.
- Peel and dice the pumpkin and steam 10 min until tender, then drain well.
- In the bowl, whisk the eggs with the cream and nutmeg and season with salt and pepper.
- Spread the pumpkin and half the grated cheese in the crust, then pour the egg mixture over evenly.
- Cut a few ghost shapes from cheese slices and lay them on the quiche, then sprinkle the rest of the grated cheese around.
- Bake about 30 minutes until set and golden, then let cool slightly before slicing.
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