Pumpkin and Chard Quiche

The pumpkin and chard quiche is a versatile dish suitable as both an appetizer and a main course, and here I propose a version with an Italian twist.

Ingredients

• 1 roll of brisée pastry (or puff pastry if you prefer)
• 300g of cleaned pumpkin
• 200g of chard
• 1 small onion
• 3 eggs
• 100ml of fresh cream
• 80g of grated cheese (parmesan or pecorino)
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil to taste

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Cut the pumpkin into small cubes and finely chop the onion. In a pan, fry the onion with a drizzle of oil until it becomes transparent.
3. Add the pumpkin to the pan and cook until it softens, adjusting with salt and pepper and adding a sprinkle of nutmeg to taste.
4. Meanwhile, clean and chop the chard and blanch it in salted boiling water for a few minutes. Drain it and squeeze well to eliminate excess water.
5. Roll out the brisée pastry in a previously buttered and floured quiche pan, and prick the bottom with the tines of a fork.
6. In a bowl, beat the eggs with the cream and grated cheese. Season with salt and pepper.
7. Spread the chard and pumpkin on the pastry base, then pour over the egg, cream, and cheese mixture.
8. Bake in the hot oven for about 30-35 minutes or until the surface of the quiche is golden and the pastry is cooked.
9. Let it cool down before serving.

Trivia

The quiche is a savory pie originating from France, but with our addition of pumpkin, typical of the Italian autumn repertoire, and the local cheese, it transforms into a delicious culinary meeting between the two traditions. Chard, rich in minerals and vitamins, adds not only flavor but also a visually and palatably appreciable touch of color.