{"id":3714,"date":"2026-02-18T14:18:36","date_gmt":"2026-02-18T14:18:36","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3714"},"modified":"2026-02-18T14:18:36","modified_gmt":"2026-02-18T14:18:36","slug":"pumpkin-quiche-with-radicchio-and-speck","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/pumpkin-quiche-with-radicchio-and-speck\/","title":{"rendered":"Pumpkin Quiche with Radicchio and Speck"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4-6:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">600-650 g of pumpkin puree (see the method below)*<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 large onion, thinly sliced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of Speck, chopped or cut into lardons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">80 g of<em> radicchio di Chioggia<\/em>, cut into thin strips<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">250 ml of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 large eggs, yolks and whites separated<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4-5 sage leaves, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a tablespoon of chopped fresh parsley<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a generous seasoning of grated nutmeg, just under a quarter of a teaspoon <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of olive oil <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 round sheet of ready rolled all butter puff pastry, 320 g<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C &#8211; static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Use a round baking dish, about 26 cm in diameter with the border about 2-3 cm in height.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Roll out and place the sheet of puff pastry (on the grease-proof paper attached to it) over the baking dish and press it into the bottom and the edges of the dish. If there is too much of the pastry overhanging, cut off the excess.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prick the pastry all over the base using a fork (this stops the pastry from puffing up too much), cover with baking paper, fill with baking beans and blind bake for about 15 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the dish out from the oven, remove the baking paper along with the ceramic beans and bake the pastry for a further 5 minutes, until the pastry is dry to the touch but still only lightly coloured.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Meanwhile, in a large saut\u00e9 pan, heat two tablespoons of olive oil over a medium heat. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the sliced onion, season with some salt and fry gently for about 10 minutes. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the speck and fry everything together for a further 5-8 minutes, stirring occasionally. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a large bowl whisk together: the pumpkin puree, cream and egg yolks. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season generously with the nutmeg, salt and pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Stir in the chopped herbs, radicchio and the fried onions with the speck (along with any oil left in the pan).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Increase the temperature of the oven to 200 C-static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Using an electric mixer, beat the egg whites to stiff peaks and fold them into the pumpkin mixture.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Spoon the pumpkin filling into the the pastry shell.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake for about 35 minutes, until the filling is set and the pastry turns crisp and golden.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Let it cool for about 5 minutes before slicing.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve with a radicchio salad dressed with some olive oil and a good balsamic vinegar.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"> *To make pumpkin puree: peel, clean and cut into evenly sized cubes about 800-900 g of pumpkin. I always use the <em>Delica<\/em> pumpkin variety as the flesh is very sweet and well concentrated. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the pumpkin chunks onto a baking tray laid with baking parchment.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven to 180 C &#8211; static for about 30 minutes. Check if it\u2019s ready by inserting a sharp knife. Once the pumpkin pieces are soft enough take them out of the oven, allow to cool down a little and blend into a puree using a hand blender.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4-6: 600-650 g of pumpkin puree (see the method below)* 1 large onion, thinly sliced 100 g of Speck, chopped or cut into lardons 80 g of radicchio di Chioggia, cut into thin strips 250 ml of double cream 2 large eggs, yolks and whites separated 4-5 sage leaves, chopped a tablespoon of chopped &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/pumpkin-quiche-with-radicchio-and-speck\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pumpkin Quiche with Radicchio and Speck&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[639,634,635,636,637,638],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3714"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3714"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3714\/revisions"}],"predecessor-version":[{"id":3719,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3714\/revisions\/3719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3716"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}