Pumpkin, apple, crème fraîche and cheese (škripavac) quiche / Quiche sa bundevom, jabukom, kiselim vrhnjem i škripavcem

This is one of the best quiches I've ever had, it was beyond my expectations. I know... I always begin my posts by these words "oh, this is one the best....... I've ever had".. :) But really, I didn't expect such a result. And I can't say anything more because words can't describe the taste, I'm just going to write the recipe, otherwise I'll  forget it. :)

Ingredients
Serves 4

The dough
100g whole wheat flour
100g rye flour
pinch of salt
1/2tsp dried thyme leaves
pinch of freshly ground black pepper
50g extra virgin olive oil
1dl water

Put all the ingredients in the bowl, stir and with your hands or in food processor form a dough. Roll out as thinly as you can. Line a 25cm diameter pie tin, easing the pastry into the base. Prick the base with the fork and place in the fridge until you make the filling.

The filling
300g pumpkin, peeled and grated
1 onion
1 apple
1dl milk
2 eggs
1tbsp extra virgin olive oil
150g creme fraiche
150g cheese "škripavac" , grated(squeaky cheese, you should know which is similar in your country)
1tsp fresh thyme leaves
salt & freshly ground black pepper

to serve with: aceto balsamico, olive oil, crème fraîche, fresh parsley leaves

Slice the onion. Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onion and sprinkle a little salt over it. Cook, stirring occasionally for 10 minutes, until the onion has softened. Set aside and chill.
Beat the eggs with crème fraîche, milk, extra virgin olive oil, salt and pepper, thyme, add grated cheese, grated apple and pumpkin, and in the end add sauted onion.
Preheat the oven to 190C. Bake the dough for about 5 minutes, remove from the oven and add the filling to the pastry base. Bake for about 40 minutes, until lightly golden on the surface.
Serve the quiche with fresh parsley, sprinkle with extra virgin olive oil and good aceto balsamico and a tbsp of crème fraîche.

Recept na hrvatskom

Jedan od najukusnijih quicheva koje sam ikad pripremila. Quiche je za mene nepresušan izvor inspiracije, zato jer uvijek mogu improvizirati sa sastojcima. Jučer je to bila bundeva koju već neko vrijeme planiram ukomponirati u slanu pitu, a da to ne bude klasična bučnica. Svakako preporučam, za ljubitelje bundeve, quicheva, i slanih pita. I da, okus jabuke se ne osjeti u piti, ali je dala finu sočnost. :)

Sastojci
Za 4 osobe

Tijesto
100 g integralnog pšeničnog brašna
100 g raženog brašna
prstohvat soli
1/2 žličice sušenog timijana
prstohvat svježe mljevenog crnog papra
50 g ekstra djevičanskog maslinovog ulja
1 dl hladne vode

Od svih sastojka umijesite mekano tijesto (ukoliko je potrebno dodajte još malo hladne vode). Razvaljajte ga na što tanje pa utisnite u kalup za pitu promjera 25 cm. Izbockajte vilicom i spremite u hladnjak dok pripremate nadjev.

Za nadjev
300 g muškatne tikve, oguljene i naribane 
1 luk
1 jabuka
1 dl mlijeka
2 jaja
1 žlica ekstra djevičanskog maslinovog ulja
150 g punomasnog kiselog vrhnja 
150 g škripavca, naribanog
1 žličica listića svježeg timijana
sol i svježe mljeveni papar

Luk narežite na polumjesece pa pirjajte oko 10 minuta na malo maslinovog ulja, dok ne omekša. Ohladite i stavite na stranu.
Jaja umutite sa svim tekućim sastojcima, pa dodajte začine (pripazite na sol jer je škripavac dosta slan), i na kraju tikvu, jabuku, pirjani luk, sir i škripavac.
Pećnicu zagrijte na 190C. Tijesto u kalupu pecite u pećnici 5 minuta, izvadite, ulijte nadjev, rasporedite ga ravnomjerno po tijestu, pa pecite oko 35-40 minuta, dok površina pite ne dobije zlaćanu boju.
Servirajte sa malo gustog aceta balsamica, svježe narezanog peršina, malo maslinovog ulja, žlicu kiselog vrhnja i svježe mljevenim paprom.