The pumpkin and Swiss chard pie without puff pastry is a savory pie made with Swiss chard, pumpkin, and rice topped with a crunchy breadcrumb surface that replaces the puff pastry.
Not always having time to knead dough, this is a great remedy to speed up the recipe without sacrificing flavor. The breadcrumbs add a note of crispiness, becoming a valid competitor to the usual puff pastry. Additionally, it makes it lighter and more digestible.
The filling is quickly sautéed in a pan after browning the onion. It’s the onion that gives a boost to all the other ingredients.
Then cold, add the eggs and grated cheese, and the filling is ready.
Great to prepare for dinner and serves as a complete meal. It can be prepared in the morning for the evening, and before serving, just heat it in the oven.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Preparing the Pumpkin and Swiss Chard Pie without Puff Pastry
- 21 oz Kabocha pumpkin
- 10.5 oz Swiss chard
- 1/2 white onion
- 2 eggs
- 1/3 cup Carnaroli rice
- 2.8 oz grated Parmigiano
- to taste fine salt
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Bowl
- 1 Grater
- 1 Springform Pan
Steps for Preparing the Quick Pie without Puff Pastry
To prepare the delicious quick pie without puff pastry, start by chopping the onion while using a grater for the pumpkin
Then in a non-stick pan, pour half an inch of extra virgin olive oil, heat it up, and add the chopped onion. Sauté for a few minutes, then add the grated pumpkin and cook for about 8 minutes, stirring occasionally. Then let it cool
Meanwhile, wash and chop the Swiss chard. Put them in a bowl along with the pumpkin and onion sauté, eggs, Parmigiano, rice, and fine salt.
Mix the ingredients. In an oven springform pan previously lined with parchment paper, pour the breadcrumbs until the entire surface is covered.
Then pour the filling and sprinkle with plenty of breadcrumbs and a splash of extra virgin olive oil. Bake at 355°F for about 35-40 minutes until golden brown.
After cooking, let it cool slightly and finally serve… enjoy your meal!
Storage and Notes
The pumpkin and Swiss chard pie without puff pastry can be stored in the fridge for two days.
Before consuming, it is recommended to heat it in the oven for a few minutes.
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#pie, pumpkin pie, quick pumpkin pie, baked pumpkin pie, savory pumpkin pie
