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.