This recipe for the Pumpkin and Gorgonzola Quiche was born thanks to my mother’s lactose intolerance. I don’t know for what mysterious reason my mother can’t eat almost all cheeses with the exception of gorgonzola and parmesan, the two ingredients – obviously together with pumpkin – protagonists of this rustic cake.
Ingredients (6 people):
- 350 grams of pumpkin;
- 150 grams of gorgonzola;
- 30 grams of grated parmesan;
- 1 egg
- parsley
- 1 shallot
- 1 roll of puff pastry
- 10 g of butter
Clean the pumpkin by removing the peel and internal seeds and cut it into cubes. Chop the shallot and cook the pumpkin with the shallot and butter in a pan over a moderate heat until soft (about 30 minutes).
Puree it with the mini-pimer or in the blender.
Salt the pumpkin and let it cool for a few minutes. Take a bowl and mix the pumpkin, gorgonzola, chopped parsley, parmesan and egg.
Take a baking tray (like the cake ones) and roll out the puff pastry which, if you don’t want to go crazy, I highly recommend buying at the supermarket. Prick it with a fork, add the mixture and fold the edges. Cook at 150° until the puff pastry browns (about 20-25 minutes).
