🥚

Autumn Hungarian Quiche with Smoked Paprika, Nutmeg & Burgundy Beet

A slow-baked, custardy quiche melding Hungarian flavors, nutmeg, and burgundy beets—perfect for Thanksgiving tables.

Total: 3 hours 15 minutes
Difficulty: Advanced
Serves: 8
Hungarian autumn quiche Thanksgiving beetroot advanced professional-technique

What Makes This Special

Hungarian cuisine shines in this elegant autumn quiche: slow-baked for a delicate, silky custard, it features burgundy-hued beets, cured sausage, and a swirl of nutmeg in a crisp, buttery crust. The rich filling is balanced by tangy sheep’s cheese, fresh dill, and a touch of sweet and hot paprika. Inspired by classic Hungarian pite and Thanksgiving’s harvest flavors, this quiche is as stunning as it is delicious.

Ingredients

The beauty of this quiche lies in the balance of deep, earthy beets, savory sausage, and aromatic spices. Each ingredient highlights a facet of Hungarian autumn, elevated by professional techniques for the ultimate texture and flavor.

For the Shortcrust Pastry:

  • Plain flour: Provides structure.
  • Cold butter: Essential for flakiness. Keep it cold!
  • Egg: Adds richness and stability.
  • Salt: Enhances all flavors.
  • Ice-cold water: Ensures minimal gluten formation for a tender crust.

For the Filling:

  • Burgundy beets: Roasted for sweetness and vibrant color; a nod to autumn and the color inspiration.
  • Onion & garlic: Classic Hungarian aromatics.
  • Hungarian smoked sausage: Provides a deep, savory, smoky flavor.
  • Hungarian sheep’s milk cheese or feta: Adds tang and creaminess.
  • Sour cream & crème fraîche: Create a luscious custard with depth.
  • Eggs & double cream: For a silky-smooth texture.
  • Nutmeg: Freshly grated, it adds gentle warmth.
  • Paprika (sweet and hot): Signature Hungarian spice, brings complexity.
  • Herbs (dill, parsley): Fresh lift and color.

Instructions

Step 1: Prepare the Shortcrust Pastry

  1. Sift 250g plain flour and 1 tsp salt into a bowl (or food processor). Add 125g cold butter and pulse (or rub in with fingertips) until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  2. Lightly beat 1 egg with 20ml ice-cold water. Add gradually, mixing just until dough comes together—add extra water only if dry. Do not overmix.
  3. Shape dough into a disk, wrap in cling film, and chill at least 1 hour (or overnight). This ensures a crisp, non-shrinking crust.

Step 2: Roast Burgundy Beets

  1. Preheat oven to 200°C (180°C fan). Slice peeled beets into 3-4mm rounds (use mandoline for uniformity).
  2. Toss with 1 tbsp olive oil and a pinch of salt. Arrange on a lined tray and roast 30-35 min until tender but not mushy. Cool to room temp. This enhances sweetness while maintaining color.

Step 3: Blind Bake the Pastry

  1. Roll out chilled pastry on a lightly floured surface to 3mm thick. Line the tart tin, pressing well into corners; trim overhang but leave 1cm excess (for shrinkage).
  2. Prick base, chill 30 min. Line with parchment and baking beans.
  3. Bake at 180°C (160°C fan) for 18 min. Remove weights and parchment, bake 7-9 min more until barely golden. Cool 10 min, then carefully trim excess pastry with a serrated knife.

Step 4: Prepare the Filling Base

  1. In a non-stick pan, gently sweat 120g diced onion in 1 tbsp olive oil over medium-low heat until translucent (8-10 min). Add minced garlic, cook 1 min more.
  2. Add 100g diced smoked sausage, sauté until lightly crisp (3-4 min). Remove from heat, cool slightly.

Step 5: Assemble the Custard

  1. In a large bowl, whisk 4 eggs, then add 220ml double cream, 30g sour cream, 40g crème fraîche. Whisk until smooth and just combined—avoid whipping in air.
  2. Grate in 1/4 tsp fresh nutmeg, stir in 1/2 tsp sweet paprika, 1/4 tsp hot paprika (if using), and season lightly with salt and pepper. Fold in 2 tbsp dill and 1 tbsp parsley.
  3. For the silkiest custard, strain through a fine sieve into a jug.

Step 6: Layer and Fill the Quiche

  1. Arrange roasted beet slices in a shingled layer over the cooled pastry.
  2. Scatter onion-sausage mixture and 150g crumbled cheese evenly on top.
  3. Gently pour custard over, allowing it to settle. (Do not overfill; leave a 5mm gap from rim.)

Step 7: Slow Bake for Silky Custard

  1. Reduce oven to 140°C (fan) or 150°C (conventional). Place quiche on a baking sheet for easy handling.
  2. Bake 60-75 minutes, or until edges are set and center just trembles when gently shaken. Internal temp should reach 80-82°C.
  3. Cool on a rack at least 1 hour before unmolding and slicing—this allows the custard to finish setting.

Step 8: Garnish and Serve

Sprinkle with fresh dill and a touch more paprika before serving, for extra aroma and color.

Pro Tips

  • Keep Ingredients Cold: For the best pastry, every component (even the flour) should be cold before mixing.
  • Roast Beets Separately: Roasting maintains texture and intensifies sweetness—don’t boil or they’ll lose color.
  • Slow Baking: Gentle, low heat prevents curdling and yields a custard as creamy as pâtissier’s crème.

Troubleshooting

Pastry shrinking or tough? Likely overworked, or not enough chilling. Always rest dough before and after rolling.

Filling curdles or splits? Oven too hot, or overbaked. Use the slow-bake method and check doneness early.

Variations

  • Vegetarian: Omit sausage; add sautéed mushrooms or more roasted root vegetables.
  • Spicy: Increase hot paprika or add a pinch of caraway seeds for a traditional kick.
  • Cheese Swap: Try a blend of Hungarian Trappista and Emmental for a milder flavor.

Storage

Cool completely, then refrigerate (covered) for up to 3 days. Quiche is best served at room temperature, or gently reheat slices at 120°C for 10 minutes. Not suitable for freezing, as the custard may split.

Bring a taste of Hungarian autumn to your Thanksgiving—this quiche is a celebration of color, flavor, and technique, worthy of a festive table or a professional kitchen.