Quiche with pumpkin,
taleggio and mushrooms
2 rolls of round flaky pastry
400 gr mushrooms boscaiola
150 gr pumpkin
200 gr taleggio
1 garlic clove
1 egg Extra virgin olive oil
Salt and Pepper
Drizzle a bit of oil in a pan and fry
the garlic, then add the diced pumpkin.
Add some water and continue cooking
until tender. Place the pumpkin
in a bowl and mash it with a fork.
Add the drained mushrooms, the diced taleggio
and salt and pepper to taste. Place the
sheet of flaky pastry in a baking pan and spread the mixture on top.
Place the second sheet of flaky pastry on top, seal the
edges well and cut through with a knife in a sunburst pattern.
Beat the egg and brush on the surface.
Bake at 180°C for about 30 minutes.