Today we will prepare a delicious savory pie with a typically autumn flavor, which we will call "pumpkin quiche". The name recalls a distant ancestor of savory pies, Quiche Lorraine, a delicious French flan made with bacon, eggs and cream. The reference savory pie has evolved a lot over the years, taking on countless shades. Today I propose the variant with pumpkin and cheese!
Video of the Recipe
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Identity Card of the Recipe
- 192 KCal Calories per serving
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Ingrediants
- 270 g of "Brise" or puff pastry
- 500 g of pumpkin pulp
- Q.b. of salt
- Q.b. of pepper
- 2 tablespoons of extra virgin olive oil
- 100 g of mixed sheep's cheese
- 120 g (2 medium) of eggs
- 1 sprig of rosemary
- Optional: 20 g of pumpkin seeds
Materials Needed
- Round pan with a diameter of 26 cm
- Pan with lid
- Chopping board
- Knife
- Mixer
- Baking paper
Preparation
- First, devote yourself to cleaning the pumpkin. Cut the pumpkin in half, removing the filaments and the internal seeds with the help of a digger or a spoon. With a knife, remove the hard and massive rind from the pumpkin. Cut the pulp into small cubes.
- Pour two tablespoons of extra virgin olive oil in a pan, then sauté the diced pumpkin over high heat for 2-3 minutes. Season with salt and pepper to taste, lower the heat and cook the pumpkin for 10-15 minutes, until it has a soft and creamy consistency. To facilitate cooking, it is advisable to add one or two tablespoons of water. Flavor with chopped rosemary.
- Allow the pumpkin to cool.
- Preheat the oven to 200 ° C (static).
- Gather the pumpkin in a bowl and mash it with the back of a spoon until creamy. Alternatively, make a pumpkin puree using the vegetable mill.
- Cut the pecorino cheese into cubes and blend it.
- Mix the pumpkin cream with the cheese and the two eggs until a homogeneous mixture is obtained.
- Unroll the shortcrust pastry and line a mold with a diameter of 26-28 cm, taking care to let the edges protrude slightly.
Did you know that
To speed up the time, in this recipe we used ready-made shortcrust pastry. Those who wish can prepare the Brisè pasta by hand (in the very light version), mixing 150 g of white flour with 50 g of yogurt, 3 tablespoons of oil, 1 tablespoon of water and a pinch of salt.
As an alternative to shortcrust pastry, you can use puff pastry or savory shortcrust pastry.- Fill the dough with the cream obtained, then fold the edges of the dough inwards. Sprinkle the surface of the quiche with pumpkin seeds.
- Place in the oven and bake at 200 ° C (static) for 30-40 minutes, until the surface is golden.
- Remove from the oven, allow to cool and serve in slices.
Alice's comment - PersonalCooker
Do you like this savory pie? A real tribute to autumn! Do you want to dare? Why not try a strong version with chicken sausage? Or, to stay on the vegetarian theme, I recommend mixing the pumpkin with a mushroom sauce!Nutritional values and Health Comment on the recipe
Pumpkin Quiche is a food that can be included in the group of appetizers or single dishes.
It has a fairly significant caloric intake, provided mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly unsaturated, complex carbohydrates and peptides of medium and high biological value.
Fiber is scarce and cholesterol is well present.
Pumpkin Quiche is a food that does not lend itself to the vegan diet, but can be used in the vegetarian one; it is contraindicated for diets aimed at lactose and gluten intolerance.
It is not suitable for low-calorie nutrition against overweight and should be taken in moderate portions in case of metabolic diseases. The average portion of Pumpkin Quiche as an appetizer is around 60-80g (115-150kcal).
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