Pumpkin, leek, and mushroom quiche.
For dinner, I prepared a quiche with seasonal vegetables, beautiful in color and taste, enriched by provolone cheese but without additional fats, so without cream.
Ideal for all ages, digestible and suitable as a complete main course or as an appetizer or starter.

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Difficulty: Very easy
Cost: Very cheap
Rest time: 15 Minutes
Preparation time: 25 Minutes
Portions: 5
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

502.13 Kcal

calories per serving

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Energy 502.13 (Kcal)
Carbohydrates 27.69 (g) of which sugars 3.67 (g)
Proteins 20.49 (g)
Fat 35.26 (g) of which saturated 11.31 (g)of which unsaturated 17.85 (g)
Fibers 1.75 (g)
Sodium 553.04 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 sheet puff pastry (rectangular)
1 oz onions
2 tbsps extra virgin olive oil
9 oz pumpkin (diced)
5 oz leek (sliced)
3.5 oz mushrooms (to taste)
4 eggs
1 oz Parmigiano Reggiano PDO (grated)
1 sprig chopped parsley
1 clove garlic (chopped)
1 tsp broth cube
to taste salt
1 pinch pepper
5 oz provolone cheese (diced)

Tools

Here’s what we need to make the

Baking Pan
Cutting Board
Knife
Skillet
Oven

Preparation:

To make the

Peel and chop all the vegetables
Take the puff pastry sheet out of the fridge.
Slice the onion and sauté it with the olive oil for about 2 minutes.
Add the sliced leek, and stir. Let it cook for 2 minutes.
After 2 minutes, add the diced pumpkin and..
the sliced mushrooms..
and the vegetable cube.
Stir and add a glass of water, cover and cook for the first 10 minutes covered, and the last 5 minutes uncovered.
Meanwhile, in a bowl, place the eggs, Parmesan, chopped parsley, a pinch of salt, and pepper.
Beat everything together.
Spread the puff pastry in a baking pan, so that the edges of the pan are partially covered by the same puff pastry.
Place half of the diced provolone cheese on the puff pastry base.
Now that the vegetables have cooled, mix them with the beaten eggs, and stir.
Pour the mixture into the baking pan on the puff pastry, and add the rest of the diced provolone cheese.
Bake in a ventilated oven at 350°F for about 20 minutes in a preheated oven.
Let it cool, then remove from the pan and serve.
Here is your Pumpkin, Leek, and Mushroom Quiche ready