Tête de Moine Delicata Quiche

Tête de Moine AOP (French pronunciation: [tɛt də mwan], French for "monk's head") is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the canons of the abbey of Bellelay, France. To serve, the cheese is shaved into beautiful flutes.

 

There are two explanations for the origin of the name Tête de Moine, which translates from French literally as "monk's head". The name was first documented in the records of Mont-Terrible, a Department established by the French when they annexed the region from 1793 to 1799 at the time of the French Revolution. The first theory is that it is a mocking name bestowed by French occupation soldiers who compared the method of serving the cheese to shaving the top of a skull to create a monk’s tonsure. The second explanation is based on tales from the Jura region which refer to the number of cheeses stored at the cloister "per tonsure,” or per resident.

And, delicata squash is my favorite.

There's really nothing else to say, except that this is delish!

Tête de Moine Delicata Quiche & Tomato Cumin Salsa

Quiche Crust:

12 Tbs. ice cold butter cubed into 1″ pieces
3 cups all-purpose flour
2 large eggs
2 Tbs. vinegar
2-3 Tbs. ice water

 

Combine all the ingredients in the large bowl of a food processor (except for the water). Pulse until crumbly. Add a touch of water and continue to pulse and add water until the mixture becomes beady.

Transfer to parchment paper and form into a dough mound. Divide in two.

Top each mound with another layer of parchment paper and roll out into circles, large enough for a 9″ pie plate. 

Stack atop one another and transfer to the pie plate or cake pan.

 

Preheat oven to 425 degrees.

 

Filling:
1 cup sharp cheddar cheese, shredded
6 large eggs, whisked together
1 large delicata squash, seeded and chopped
sea salt and pepper
2-3 cups Tête de Moine cheese

Line the prepared pie crusts with the shredded cheddar cheese.

Whisk together the eggs, squash, and salt and pepper.

Pour over the shredded cheese.

Bake for 30-40 minutes, until bubbling and brown.

Remove from oven and top with the Téte de Moine cheese in decorative rounds.

Let set firm before slicing and serving with salsa.

Tomato Cumin Salsa:
28 oz. San Marzano tomatoes, partially drained
1 tsp. sea salt + 1/2 tsp. black pepper, freshly ground
1 tsp. ground cumin
2 cloves garlic, peeled
2 big shakes Worcestershire sauce
1 jalapeño pepper, seeded
1/2 red onion
fresh cilantro

Combine all ingredients in a high-speed blender and process until well combined, but still fairly chunky. Add additional salt and pepper to taste.

Serve alongside quiche and store remainder in an air-tight container in the fridge.