You want something good, but you have few ingredients and don’t feel like being in the kitchen for a long time… Put it all together and make a savoury pie! The only thing missing to complete the perfect autumn evening is the wine, but we’ll take care of that.
Clean and cut the pumpkin into small pieces. Sauté the onion and, as soon as it is golden, add the pumpkin and sauté that too. Heat the stock and slowly add it to the pumpkin, seasoning with salt, until soft. Allow the stock to reduce and let the pumpkin cool, then add the ricotta, Gorgonzola and grated Parmesan and mix well. Add the herbs and season with salt and pepper.
Spread the shortcrust pastry on a round baking dish, prick it with a fork and bake it in a preheated oven for 8-10 minutes. Take it out and pour in the pumpkin mixture. Sprinkle the quiche with breadcrumbs, some Parmesan cheese and a drizzle of oil.
Bake at 200 °C for about 40 minutes.
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