I used this filling to make ravioli, but as I had a lot left over I decided to make quiche. I think it was the best quiche I’ve ever eaten (I say that in almost every recipe, did you notice?).
The secret is the way to prepare the filling with roasted pumpkin, which with the heat of the oven caramelizes the seasonings and enhances the flavors. The combination of ingredients was also perfect! So let’s get down to business:
First the pumpkin spice.
I put it in the mortar:
1 clove of garlic;
A handful of thyme and basil from my garden;
1 dessert spoon of curry;
1 level dessert spoon of Fleur de sel;
Freshly ground pepper;
Borges Pepper and Cardamom Olive Oil.
I used 3 cups of pumpkin in large cubes and wrapped them in this seasoning that was macerated in a mortar. I placed it on a baking tray (the aluminum foil is just to avoid dirtying the tray) and put it in the oven for 30 minutes. It comes out very soft, although with the same shape. If you just want to make delicious pumpkin, just stop here.
Next, I mashed the pumpkin as if I were going to make a puree, added a handful of smoked ricotta and a handful of pistachios. I added salt, a little more pepper and let it cool. It’s worth talking about smoked ricotta, which is a cheap cheese with a great flavor.
incredible! It reminds us of bacon, has a touch of pepper and is very light, look for it in large supermarkets. After the mixture was cold, I added 1 egg and 2 tablespoons of ricotta cream (it can be normal or light cream).
A cake mass it’s the same as the zucchini quiche, Click here to see the revenue. Now just cover the pan with the dough, make a few holes with a fork to prevent it from puffing up, add the filling, cover with mozzarella (optional) and bake everything in the oven until golden.
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