

Meal
Second course
Second course

Difficulty
Easy/Medium
Easy/Medium

Type of diet
Vegetarian
Vegetarian

Type of diet
Lactose free
Lactose free

DIRECTIONS
1. Preheat the oven to 200 degrees.2. Cut the pumpkin into cubes, clean the courgettes and cut them into small cubes as well.
3. Heat the oil in a pan and brown the diced pumpkin and courgettes with the rosemary for ten minutes. Season with salt and set aside to cool.
4. Roll out the puff pastry dough and cut out circles slightly larger than the moulds you’ll use. Cover the four moulds with the puff pastry and put them in the refrigerator. The moulds don’t need to be greased.
5. Break the eggs into a bowl, beat them lightly and add the Soy Cooking Cream. Mix well, then add salt and pepper.
6. Take the moulds from the refrigerator, add the now-cooled pumpkin and courgettes, cover with the egg cream and bake for about 25 minutes.
7. Turn the quiches out of their moulds and serve the dish, garnished to taste.
INGREDIENTS
250 g
ready puff pastry
200 g
cleaned pumpkin
2
courgettes
1 teaspoon
chopped rosemary
2 teaspoons
extra virgin olive oil
3
eggs
200 ml
OraSì Soy Cooking Cream
to taste
salt and pepper
MINI PUMPKIN AND COURGETTE QUICHES

Meal

Second course
Difficulty

Easy/Medium
Type of diet

Vegetarian

Lactose free
Made with
INGREDIENTS
250 g ready puff pastry200 g cleaned pumpkin
2 courgettes
1 teaspoon chopped rosemary
2 teaspoons extra virgin olive oil
3 eggs
200 ml OraSì Soy Cooking Cream
salt and pepper to taste
DIRECTIONS
1. Preheat the oven to 200 degrees.2. Cut the pumpkin into cubes, clean the courgettes and cut them into small cubes as well.
3. Heat the oil in a pan and brown the diced pumpkin and courgettes with the rosemary for ten minutes. Season with salt and set aside to cool.
4. Roll out the puff pastry dough and cut out circles slightly larger than the moulds you’ll use. Cover the four moulds with the puff pastry and put them in the refrigerator. The moulds don’t need to be greased.
5. Break the eggs into a bowl, beat them lightly and add the Soy Cooking Cream. Mix well, then add salt and pepper.
6. Take the moulds from the refrigerator, add the now-cooled pumpkin and courgettes, cover with the egg cream and bake for about 25 minutes.
7. Turn the quiches out of their moulds and serve the dish, garnished to taste.
DISCOVER MORE RECIPES
“Grandma’s cake”
Vegetable terrine
Stuffed steamed courgettes