PUMPKIN, POTATOES AND SPECK QUICHE

As I told you, I literally love pumpkin. After peeling it (the toughest part), you can prepare many different dishes. And after a soup and a pasta, here comes a quiche!

Easy, quick and flavorful it is the ideal lunch to bring to work.


 Ingredients

1 roll of shortcrust pastry (or click here to prepare it by yourself)
400 gr pumpkin (peeled, deseeded and chopped into chunks)
1 potato (diced)
half a leek (thinly sliced)
50 gr speck (cut into thin strips)
2 eggs
100 ml cream
50 ml milk
30 gr Parmesan
salt, pepper
olive oil

Preparation

1. Heat two tablespoons of olive oil in a large pot, than add the thinly sliced leek and cook gently for a few minutes.

2. Add the pumpkin and cook it until it starts to roast. Put in also the diced potato. Season with salt and pepper. Cover with hot water and cook on low heat until the pumpkin is soft (but do not overcook it). Let it cool down.

3. Preheat the oven to 180 degrees.

4. In a bowl, mix well eggs, milk, cream, Parmesan and some pepper.

5. Add to the pumpkin the strips of speck.

6.  Unroll the shortcrust pastry onto a baking pan lined with parchment paper. Spread the pumpkin over the pastry. Cover with the mixture prepared at step 4.

7. Bake for about 45 minutes or until the the surface of the quiche is golden. Let cool down the quiche with pumpkin, potatoes and speck before serving!