Pumpkin, Speck, and Smoked Cheese Puff Pastry: the Quick Quiche that will Make You Fall in Love
The Quiche is a classic, but the most common problem when using a creamy and moist filling like this is that the puff pastry base remains soggy, moist, and poorly baked at the bottom.
Another problem is that the filling collapses and breaks when slicing the quiche.
Let me introduce you to my Pumpkin, Speck, and Smoked Cheese Puff Pastry.
Forget endless steps: it is prepared with the ease of a simple savory pie, but with my method, you’ll solve texture problems.
The secrets for a golden and crispy crust that encloses a stable and gooey filling are two:
Drying the Filling: You must cook the pumpkin and speck in a pan until the pumpkin is tender and the shallot is sautéed. This reduces the moisture before pouring the mixture onto the pastry, preventing it from becoming soggy.
Crucial Rest: Once cooked, you must let it rest for at least 10 minutes before slicing. This step is essential to ensure the filling becomes firm and the slice doesn’t break when you cut it.
The sweet taste of pumpkin pairs divinely with the strong flavor of speck and the smoky touch of smoked cheese. It’s the ideal solution for a family Sunday lunch or an informal dinner.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients PUMPKIN, SPECK AND SMOKED CHEESE PUFF PASTRY
- 1 sheet puff pastry
- 300 g pumpkin (about 14 oz with the rind)
- 150 g speck
- 1 shallot
- 1 egg
- 30 g grated Parmesan
- 100 ml fresh liquid cream
- 2 tablespoons extra virgin olive oil
- 1 knob butter
- to taste salt
- 1 pinch black pepper
- 1 egg yolk
- 1 tablespoon milk
Tools
- Food scale
- Bowl
- Pan
- Baking paper
- Baking pan
Procedure PUMPKIN, SPECK AND SMOKED CHEESE QUICHE
Cut the cleaned pumpkin into cubes of about 0.4 inches. In a non-stick pan, heat the oil and butter over medium heat. When the butter has melted, add the finely chopped shallot and sauté for 2-3 minutes, until it becomes translucent. If needed, add a splash of water to prevent it from burning.
Add the pumpkin cubes to the pan, season with salt and pepper, stir gently, and cover with a lid. Cook for 7-8 minutes over low heat, stirring occasionally, until the pumpkin is tender but not completely broken down. In the last minute of cooking, add the diced speck, stir and remove from heat. Let the mixture cool.
In a bowl, beat the egg with the parmesan. Gradually add the fresh cream, stirring continuously until you obtain a smooth cream. Preheat the oven to 375°F (static). Unroll the puff pastry with its baking paper into a 9.5-10 inch tart pan. Prick the bottom with a fork.
Pour the pumpkin and speck mixture over the pastry base. Distribute the smoked cheese slices on top of the filling, covering the entire surface well. Pour the egg and cream mixture evenly. Fold the edges of the puff pastry inward to create a decorative border. Brush the edges with the egg yolk mixed with a bit of milk. Bake for about 30 minutes, or until the surface is golden and crispy.
Once cooked, remove the puff pastry from the oven and let it rest for at least 10 minutes. This step is crucial to ensure the filling becomes firm and the slice doesn’t break when you cut it. Serve warm, but it’s also excellent at room temperature!
Notes on Ingredients and Smart Substitutions
Pumpkin: The best varieties are Delica or Butternut (violina squash), as they have firm and sweet flesh. You can also use Hokkaido pumpkin, which doesn’t need to be peeled.
Smoked Cheese: For a milder taste, you can use plain smoked cheese or provola. If you prefer, well-drained mozzarella or caciocavallo are great substitutes.
Speck: If you don’t like speck, you can use smoked bacon or crumbled sausage. For a vegetarian version, speck can be omitted and you can add sautéed mushrooms or kale instead.
Fresh Cream: Cooking cream works great as well. For a lighter version, you can use Greek yogurt or a plant-based cream such as soy or oat cream.
Egg: It’s not essential. You can omit it and use only cream for a softer texture.
Storage: Better the Next Day!
The puff pastry can be stored in the refrigerator, well covered with plastic wrap or in an airtight container, for up to 2-3 days. To enjoy it at its best, I recommend heating it for a few minutes in the oven at 350°F before serving: the puff pastry will become crispy again, and the filling will be gooey and enveloping once more. It’s also great at room temperature, making it perfect for a buffet or a picnic!
Creative Alternatives and Variants: Change Flavor with a Few Steps
3 – Pumpkin and Gorgonzola Puff Pastry: Replace speck with 3.5 oz of cubed mild gorgonzola and smoked cheese with 1.8 oz of chopped walnuts. The sweet-salty contrast is mind-blowing!
2 – Pumpkin, Sausage, and Broccoli Puff Pastry: Omit speck and smoked cheese. Sauté 5.3 oz of crumbled sausage with 5.3 oz of boiled and sautéed broccoli with garlic and oil. Add them to the pumpkin filling.
1 – Vegetarian Puff Pastry: For a completely vegetarian version, instead of speck, add 5.3 oz of mixed mushrooms sautéed in a pan with garlic and parsley. Smoked cheese pairs perfectly with mushrooms, but you can also use provolone.
Usage and Pairings: The Dish that Adapts to Everything
This puff pastry is a versatile dish!
Main Course: Served with a fresh seasonal salad, it becomes a quick and satisfying lunch or dinner.
Appetizer or Buffet: Cut into cubes or small slices, it’s perfect for a savory buffet or as a delicious appetizer.
Picnic: Thanks to its versatility, it transports easily and is delicious even cold.
Origins and History of the Quiche: From the Oven to the Heart of the Blog
Although our recipe is a bit more modern, pumpkin puff pastry is a close relative of the famous quiche. Quiche, particularly the “quiche lorraine,” originates from France, in the Lorraine region. It was created as a humble dish, a savory pie made with leftover bread dough and filled with a simple mixture of eggs, cream, and bacon.
Over time, it has evolved, becoming a symbol of French cuisine and a versatile dish worldwide, with endless filling variations, from vegetables to fish, meat to cheeses. Our pumpkin, speck, and smoked cheese puff pastry pays homage to this rich tradition, reinterpreting it in a simple and accessible format, perfect for warming cooler evenings.
Extra Tips to Attract the Audience
“Pumpkin Curiosities”: Add a paragraph about the properties of pumpkin (rich in vitamins, beta-carotene, etc.) to combine goodness with wellness.
“My Tips for a Perfect Puff Pastry”: Include a list of quick tips, such as “Don’t overcook the pumpkin” or “Let the puff pastry rest once baked,” to provide the reader with a sense of guidance and confidence.
FAQ (Questions and Answers)
1. Can I use frozen pumpkin?
Yes, you can use frozen pumpkin cubes. You will need to cook them in the pan for a few more minutes until they have lost all their water content.
2. Can I prepare it in advance and freeze it?
Of course! Once cooked and cooled, you can freeze the puff pastry whole or in slices. You just need to wrap it well in plastic wrap and then in aluminum foil. To defrost, leave it in the fridge for a few hours and then heat it in the oven.
3. Why is it important to let it rest before serving?
The rest of at least 10 minutes after cooking allows the filling to firm up. If you cut it immediately, the filling will be too soft and runny, and the slice will not hold its shape. Patience in this case is rewarded!
