Quiche di biete, zucca e taleggio

Cook the pumpkin pulp in the oven preheated to 180ºC for about 40 minutes, with a pinch of salt and pepper. Wash the beets, chop it coarsely with the knife and steam it for 7-8 minutes (alternatively cook it in slightly salted boiling water for the same time). Once cooked, cool them quickly in Freddy with the function of blast chilling for 15-20 minutes.

In a bowl beat the cream with the egg, salt and pepper lightly. Then pour into the mixture the beets and pumpkin pulp cooked and crushed with a fork and mix well. Place the brisé dough on a round cake tin covered with oven paper, pour into the mixture, finish the quiche with the taleggio cubes and bake in the oven preheated to 180ºC for about 55 minutes.

You can prepare numerous quiche, cool them with the blast chilling function of Freddy® for about thirty minutes, porting and freezing them with the delicate freezing function so that they are always available in the freezer for any eventuality.

If necessary, all you have to do is to remove the desired portions from the freezer and regenerate them in the oven preheated to 180ºC for 15-20 minutes.