Quiches have always been my favorite food during those buffet dinners, aperitives, or birthday parties. Even if my favorite version is with eggplants, provola cheese and cherry tomatoes, I must admit that this unusual version is definitely particularly tasty, a perfect choice when you want to suprise your guests with strong but balanced flavors.
The filling of this quique comes from one my aunt’s recipes, so I want to give her credit for it. I remember one evening she brought this amazing mixture to accompany it with crunchy crackers, it was an amazing starter. Yes, you’ve heard it right, if you are on a diet or trying to be in shape before the Christmas holidays start, you can also get rid of the quiche and simply enjoy the filling, maybe with some whole weat breadsticks or light crackers.
As it happens it life, usually, you can choose the version that please you the most, based on the level of your hunger or expectations of your dining companions!
1. Wash the mushrooms under cold water and clean them from the dirt. Then chop and cook them on medium heat with some oil and garlic.
2. Peel the pumpkin, cut it in big chunks and cook it with a steamer or in boiling water until it gets soft. Once the pumpink is cooked, put it in a bowl and smash it with a fork.
3. Use a cutting board to cut the cooked mushrooms in even smaller pieces.
4. Then add the mushrooms in the bowl with the pumpkin, add the ricotta cheese, eggs, parmesan cheese, salt and pepper.
5. Stir everything together and unroll the quiche to start putting the filling.
6. Once all the filling is well spread, add pumpkin seeds for decoration, fold the quiche and bake at 180 °C per 20 minutes.
For even greater results, add some stronger cheese, such as provola or mozzarella. Just a couple of pieces here and there on top of the quiche. Yum, enjoy!