Bring the flavors of fall to your table with this simple, creamy pumpkin and mushroom quiche

Pumpkin and mushrooms don’t require the same cooking method, but they have one thing in common: they can release water.

The pumpkin is therefore roasted before being added to the quiche. This tenderizes it and intensifies its texture. The mushrooms, on the other hand, must be cooked over fairly high heat until the water they release has evaporated.

This helps prevent a soggy crust and a filling that’s too runny. The quiche holds its shape better when sliced, and the vegetables retain more of their flavor.

The filling combines eggs, ricotta, and thick crème fraîche. The ricotta adds a smooth texture while allowing the flavors of the butternut squash and mushrooms to shine through.

Nutmeg pairs especially well with squash, while parsley adds a fresher note. There’s no need to add many other ingredients: the appeal of this quiche lies precisely in this fairly simple combination.

If you don’t have ricotta, fresh cream cheese or fresh goat cheese can also work, though the result will be slightly different.

When you take the quiche out of the oven, it’s best not to cut it right away. Letting it rest for about 15 minutes allows the filling to firm up slightly.

The slices are then easier to serve, and the crust holds its shape better. The quiche is best enjoyed warm, which works very well with this type of fall filling.

Served with a green salad, lamb’s lettuce, or a few endives, it’s more than enough for dinner.

The idea is simple: roast the butternut squash in the oven, sauté the mushrooms with shallots, then combine everything with a shortcrust pastry and a filling made with eggs, ricotta, cream, parsley, and nutmeg.

The full recipe is here:

Yes. This quiche can be prepared a few hours before the meal and gently reheated in the oven. It can also be stored in the refrigerator for about two days, tightly covered.

To ensure the crust stays tender, it’s best to use the oven rather than the microwave. A few minutes are usually enough to reheat it without overcooking the filling.

It’s also a great recipe to make in the evening so you can save a slice for lunch the next day.