Pumpkin and Chard Quiche

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

Ingredients

• 1 roll of shortcrust pastry (or puff pastry if you prefer)
• 300g pumpkin, already cleaned
• 200g Swiss chard
• 1 small onion
• 3 eggs
• 100ml fresh cream
• 80g 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.
2. Cut the pumpkin into small cubes and finely chop the onion. In a pan, sauté the onion with a drizzle of oil until it becomes translucent.
3. Add the pumpkin to the pan and cook until it softens, seasoning with salt and pepper and adding a sprinkle of nutmeg to taste.
4. Meanwhile, clean and chop the chard and blanch it in boiling salted water for a few minutes. Drain and squeeze well to remove excess water.
5. Roll out the shortcrust pastry in a quiche pan previously buttered and floured, and prick the base with 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 over the pastry base, then pour the egg, cream, and cheese mixture on top.
8. Bake in the preheated oven for about 30-35 minutes or until the surface of the quiche is golden and the pastry is cooked.
9. Let it cool slightly before serving.

Trivia

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