Ingredients

200 g of short crust pastry

350 g of pumpkin

3 basil leaves

2 sprigs of rosemary

2 eggs

200 g of fresh spinach

half a shallot

extra virgin olive oil

salt

 

Clean the pumpkin, cut it into small chunks and steam it for about 15 minutes. Let it cool and blend it with basil and rosemary until smooth like purée.

Clean and thinly cut the fresh spinach. In a pan, add a spoonful of oil and half a shallot cut into small chunks. Sautée for some minutes and add the spinach. Cook until the spinach have entirely lost their liquids and are well cooked.

Knead the short crust pastry in a deep round tray. Add to the spinach, the pumpkin purée and two eggs. Mix well and pour the mixture on the short crust pastry.

Cook the pampkin quiche in preheated oven at 200°C for about 20 minutes.

Tradotto da Francesca Clemente