The pumpkin quiche with puff pastry is an autumn tart, a side dish, an appetizer, but personally I paired it with hard-boiled eggs and fresh cheese, and it was my solitary dinner last night!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I suggest other pumpkin-based recipes that might interest you… thank you!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
INGREDIENTS FOR PUMPKIN QUICHE WITH PUFF PASTRY
- 1 roll puff pastry
- 18 oz pumpkin (Delica or Mantovana)
- 2 eggs
- 1 cup milk
- 1 tbsp pine nuts (lightly toasted in a pan without added fat)
- A few sprigs arugula
- to taste salt
- to taste pepper
TOOLS FOR PUMPKIN QUICHE WITH PUFF PASTRY
- Baking Pans
- Immersion Blenders
- Bowls
FOR THE PREPARATION OF THE PUMPKIN QUICHE WITH PUFF PASTRY
1) Unroll the packaged puff pastry directly into the baking pan I chose for cooking.
2) In a bowl, I place the cooked pumpkin and blend it with the milk and eggs.
3) If you want to enhance the flavor of this filling, we can add grated cheese like grated Parmesan…
4) Season the filling with salt and pepper and carefully pour it into the pastry shell, but first, prick it with the prongs of a fork.
5) I bake the pumpkin quiche with arugula and pine nuts at about 390°F in static mode and with a preheated oven, letting it cook for about 30/40 minutes depending on the characteristics of your home appliance.
6) While the savory pumpkin pie is baking, I toast the pine nuts in a pan, lightly coloring them without any added fat.
7) Once it’s cooked, I let the savory pumpkin pie cool, and then before serving, I add the freshly toasted pine nuts and a few washed and dried arugula stems.
Simple and light…enjoy your meal!
Annalisa
Annalisa says…
The idea of arugula actually comes from the original recipe taken from the book Mont Saint Michel A table with the sisters, and honestly, I wouldn’t have thought of it myself, but…sweet pumpkin and bitter arugula, it works!
