Preparing this Pumpkin, Spinach, and Mushroom Savory Pie is an autumn celebration.
The sweet aroma of pumpkin pairs perfectly with creamy ricotta, while fresh spinach adds a vibrant green touch. A crispy base embraces a creamy, rich, and slightly spiced filling.
It’s like a warm hug on a cold autumn day—perfect for any occasion, from breakfast to brunch, to a refined dinner.
A perfectly golden pumpkin, spinach, and mushroom quiche, filled with autumn flavors of pumpkin sweetness, ricotta creaminess, and a touch of fresh spinach.
It’s the perfect combination of lightness and rich taste. If you want to impress at dinner or simply pamper yourself, this quiche is the answer.
Shortcrust pastry is an excellent choice for the base of your quiche! Crumbly and buttery, it pairs perfectly with the creamy filling of pumpkin, ricotta, and spinach.
Béchamel sauce will add incredible creaminess. For an egg-free quiche, simple yet delicious. Perfect for any occasion, this delight will make every meal special.
Below you will find other seasonal savory pies so you can take advantage of them for any occasion and then let’s go right under the photo to discover how to prepare the Pumpkin, Spinach, and Mushroom Savory Pie!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Pumpkin, Spinach, and Mushroom Savory Pie
- 12.3 oz shortcrust pastry
- 8.8 oz ricotta
- 12.3 oz béchamel sauce
- 5.3 oz spinach (already cooked or frozen)
- 2.8 oz mushrooms (a choice, even a mix)
- 12.3 oz pumpkin
- 2 pinches salt
- to taste black pepper
- 2 pinches nutmeg
- to taste extra virgin olive oil
Tools
- 1 Pie Pan 8.7 inch diameter
- 2 Pans
- 1 Rolling Pin
Pumpkin, Spinach, and Mushroom Savory Pie
To prepare the pumpkin and mushroom quiche, first prepare the shortcrust pastry following my recipe.
Alternatively, you can get the one already ready at the supermarket.
Clean the mushrooms with a damp paper towel to remove the soil, cut off the roots with a small knife, then slice or chop them.
Peel and cut the pumpkin into cubes. Cook it steamed or in a pan with little extra virgin oil until it is soft but still whole, salt, pepper, and
set aside.It will take more or less 6/7 minutes (in the microwave covered with plastic wrap at maximum power 3 minutes).
In the same pan where you cooked the pumpkin, add another drizzle of oil and sauté the spinach (even frozen) until they wilt.
Salt and pepper, add to the pumpkin and set aside.
In the same way and in the same pan, cook the mushrooms (if you want to add even more flavor, add a clove of garlic).
Stir them often and as soon as they start to color, turn off and add them to the pumpkin.
Meanwhile, prepare the béchamel sauce, and once ready, add it to the already sautéed vegetables.
Add the ricotta, salt, pepper, and season with a generous grating of nutmeg, mixing well to blend all flavors.
Roll out half of the shortcrust pastry in a 8.7-inch diameter tart pan and prick the bottom with a fork.
Preheat the oven to 356°F in static mode then pour the filling over the base and level the surface.
Roll out the remaining dough then cover the Pumpkin, Spinach, and Mushroom Savory Pie, pricking the surface with a fork.
Bake the Pumpkin, Spinach, and Mushroom Quiche on the center rack of the oven and cook for 30-35 minutes or until golden brown on the surface.
Variants and Tips
You can use any mushrooms you like, or even a mix.
The spinach can also be frozen, so cook them in the pan without thawing.
Any variety of pumpkin will work.
Other Recipes
If you want to see other types of recipes, you can return to HOME
