Pumpkin, amaretti and sage quiche
A delicious quiche, ideal as a starter or a second course. This recipe combines the typical winter flavours with the nice scent of our Sunny heRBs broadleaved sage.
Ingredients
- 800 g Peeled pumpkin
- 15 Leaves of broadleaved sage Sunny heRBs
- 3 Amaretto biscuits
- 250 g Ricotta cheese
- 2 Medium leeks
- 100 gr Parmesan cheese
- Extra virgin olive oil
- 2/3 Teaspoons of butter
- Salt and pepper to taste
- One sheet of fresh puff pastry
Instructions
- Dice the pumpkin and bake it with extra virgin olive oil, salt and pepper for 20 minutes at 180°C
- Dice the pumpkin and bake it with extra virgin olive oil, salt and pepper for 20 minutes at 180°C
- Finely chop up the Sunny heRBs broadleaved sage
- When it’s ready, mix the pumpkin, the leeks and the sage in a bowl adding in the ricotta cheese and the eggs. Add some extra virgin olive oil and season to taste
- Crumble the amaretti.
- Arrange the puff pastry on the baking pan and pour the filling.
- Spread the crumbled amaretti on top.
- Bake for 20 minutes at 180°C until golden brown.
