Mushroom and red kuri squash quiche

Name: Mushroom and red kuri squash quiche
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: En
Ingredients: 14 oz brown mushrooms; 12 oz red kuri squash, diced; 2 shallots; a few sprigs flat-leaf parsley; 3 eggs; 1 cup ricotta; ⅔ cup heavy cream; 1 shortcrust pastry sheet; 1 tbsp olive oil; 1 tsp ground nutmeg; salt to taste; black pepper to taste

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Main Dish

Very Easy

1 h 5 m

646 Kcal

Red kuri squash and mushrooms come together in a rich, tender quiche that’s perfect for autumn meals! The diced squash is roasted in the oven, while the mushrooms are sautéed with shallots to bring out even more flavor. They’re added to shortcrust pastry along with a mixture of ricotta, cream and eggs, seasoned with parsley and nutmeg. The result is a generous, creamy filling that balances the sweetness of the squash with the flavor of the mushrooms. Serve warm with a green salad for dinner, and save a slice for lunch the next day ;)

Materials

9-inch (23 cm) baking pan
Skillet
Baking sheet
Parchment paper
Mixing bowl

Preparation

Preparation10 min

Waiting time15 min

Cook time40 min

Peel and cut the red kuri squash into small cubes, then place them on a baking sheet lined with parchment paper. Bake for 20 minutes at 350°F/180°C with a drizzle of olive oil, salt, and pepper.
Sauté the chopped shallots in a skillet with olive oil for 3 minutes.
Add the mushrooms and cook them over high heat for a few minutes until their liquid has evaporated.
Prepare the quiche filling by mixing together the ricotta, heavy cream, eggs, salt, pepper, and ground nutmeg.
Add the chopped fresh parsley to the mixture.
In your quiche pan, add the shortcrust pastry, followed by the mushrooms.
Add the diced red kuri squash.
Pour the quiche mixture over the vegetables; you can place a few slices of mushrooms on top for decoration.
Bake at 350°F/180°C for 30 minutes.
Let it rest for 15 minutes before serving. Enjoy! ;)

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FAQ ❓

How can you keep the quiche from becoming too wet?

Make sure the mushrooms’ liquid has evaporated in the pan before adding them to the pastry. The squash should also be roasted in the oven to concentrate its texture. This helps make the quiche tender without excess moisture.

Why cook the squash before adding it to the quiche?

Pre-cooking the squash makes it tender and lightly browned. It will have more flavor and won’t remain firm after the quiche has baked. This is also a good way to prevent it from releasing too much liquid into the filling.

Can you replace the ricotta in the quiche filling?

Yes, you can replace the ricotta with cream cheese, fresh goat cheese, or simply a little more cream. Ricotta gives the filling a soft, light texture, while goat cheese adds a stronger flavor.

What mushrooms should you use for this quiche?

Button mushrooms work very well, but you can also use oyster mushrooms, shiitake mushrooms, or a mixture of wild mushrooms. The important thing is to sauté them over high heat to cook off their liquid and bring out their flavor.

How can you tell when the quiche is cooked?

The quiche is ready when the top is lightly browned and the filling is set in the center. After taking it out of the oven, let it rest for a few minutes: it will hold together better when sliced, and the flavors will be more balanced.

How should you store the quiche?

Store the quiche in the refrigerator, well covered or in an airtight container. It will keep for about 2 days. To reheat it, use the oven for a few minutes to keep the pastry more pleasant than it would be if reheated in the microwave.

Nutrition

for 1 serving / for 100 g

Calories: 646Kcal

Carbo: 37.2g
Total fat: 44.4g
Saturated fat: 20.5g
Proteins: 20.8g
Fibers: 4.4g
Sugar: 5.4g
ProPoints: 17
SmartPoints: 24

Nutritional information for 1 serving (412g)

Attributes

Suitable for freezing

Keep refrigerated

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Adèle Peyches

Editorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)

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