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Quiche alla Zucca e Bieta
This is a sophisticated fusion dish that pairs the rich, creamy French custard technique (*quiche*) with the robust flavors of Italian autumn produce.
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Quiche alla Zucca e Bieta (Savory Italian Pumpkin & Chard Tart)

*Quiche alla Zucca e Bieta* is a sophisticated fusion dish that pairs the rich, creamy French custard technique (*quiche*) with the robust flavors of Italian autumn produce. This savory tart features a silky egg and cream custard base baked inside a crisp pastry shell. The filling highlights sweet roasted pumpkin or butternut squash (*zucca*) and slightly earthy sautéed Swiss chard (*bieta*). The secret to a perfect quiche lies in *blind-baking the crust* to prevent a soggy bottom and *pre-cooking the vegetables* to ensure the custard sets evenly and perfectly.

📜 History: A Seasonal Blend

While the quiche technique originated in Lorraine, France, the marriage of this rich custard with *zucca* (squash/pumpkin) and *bieta* (Swiss chard or beet greens) is common in modern Italian regional cooking, particularly in the North. Italian cooking frequently features savory tarts (*torta salata*) filled with seasonal greens and ricotta. This recipe is a nod to those traditions, using the French pastry structure to create a refined vehicle for showcasing peak seasonal flavor.

🎃 Ingredients: The Autumn Harvest

Success requires prepping the vegetables correctly to control moisture:

  • *Crust:* Use a good quality *shortcrust pastry* (*pasta frolla*), or a basic store-bought crust, ensuring it can withstand blind-baking.
  • *Vegetables:* Use firm, sweet varieties of *winter squash* (e.g., butternut squash, pumpkin, or Calabaza) and fresh *Swiss chard* or spinach. The greens must be sautéed to remove excess water.
  • *Custard Base:* A simple blend of *whole eggs* and *heavy cream* (or half-and-half) forms the rich filling.
  • *Cheese:* Aged *Parmigiano-Reggiano* for flavor, and a handful of shredded Italian cheese (like Fontina or Provolone) for melt and binding.
  • *Seasoning:* A touch of nutmeg or black pepper complements the sweetness of the squash beautifully.
Cubed pumpkin and chopped Swiss chard being sautéed in a pan to cook down the moisture.
Image 1: Pre-cooking the pumpkin and chard is essential to remove moisture, which prevents a watery or unset custard.

🔪 The Technique: Blind Baking and Custard Set

Step 1: Blind Baking the Crust

  • Line the tart pan with pastry dough and chill. Prick the bottom generously with a fork.
  • Line the crust with parchment paper and fill it with *pie weights or dried beans*.
  • *Blind bake* the crust until the edges are golden (about 15 minutes). Remove the weights and return the crust to the oven for a final 5–10 minutes to dry out the bottom. *This step is critical for preventing a soggy bottom.*
A pastry crust lined with parchment paper and pie weights, ready for blind baking.
Image 2: Blind-baking the pastry shell ensures the base is firm and crisp before the wet custard is added.

Step 2: Preparing the Filling

  • Sauté the chard and squash until tender and the liquid is mostly evaporated. Cool completely.
  • Whisk the eggs, cream, salt, pepper, and nutmeg together until fully combined. Stir in the grated cheese.
  • Distribute the cooled vegetable mixture evenly over the bottom of the warm, pre-baked crust.

Step 3: Pouring and Baking

  • Carefully pour the liquid custard over the vegetables in the crust.
  • Bake the quiche at a lower temperature (*325–350°F / 160–175°C*) for 45–60 minutes.
  • The quiche is done when the edges are set and the center is slightly jiggly—like soft gelatin.
Egg and cream custard being carefully poured over the vegetable filling in the pre-baked crust.
Image 3: Pouring the liquid custard over the pre-cooked, cooled filling ensures even distribution and prevents floating.

Step 4: Cooling and Serving

  • Let the quiche *cool completely* (at least 1 hour) before slicing. This allows the custard to fully firm up.
  • Serve warm or at room temperature.

💡 Troubleshooting & Chef's Notes

Issue Cause Solution/Tip
*Soggy bottom crust.* Did not blind bake the crust fully, or did not remove moisture from the vegetables. Ensure the crust is fully dried out (no more doughy patches) during blind baking. Squeeze excess water from the cooked chard before adding it.
*Custard cracked/wept.* Baked at too high a temperature, or baked too long. Bake at a low temperature (325°F is safer). The custard should be jiggly when removed from the oven since it will continue to set as it cools.
*Filling sunk to the bottom.* Custard was too thin, or too much filling was used. Ensure the vegetables are evenly distributed. For very heavy fillings, mix a spoonful of flour into the filling before adding the custard.

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Quiche alla Zucca e Bieta

A delicious French-style savory tart with a flaky thyme-flavored crust, filled with sweet pumpkin, tender chard, and a soft, creamy custard of fresh cream and Grana Padano cheese.
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Ingredients
  

For the Shortcrust Pastry
  • 200 g Flour 1 sprig
  • 170 g Cold Butter diced
  • 70 g Cold Water
  • 1 pinch Salt
  • 1 sprig Fresh Thyme
  • Pâte Brisée (for a 24 cm / 9.5 inch mold)
For the Filling
  • 1 kg Pumpkin
  • 700 g Chard Bietole
  • 3 Medium Eggs
  • 100 g Fresh Liquid Cream
  • 70 g Grated Grana Padano DOP (or Parmesan)
  • 40 g Extra Virgin Olive Oil
  • 1 sprig Rosemary
  • 2 clove Garlic
  • Salt To taste
  • Black Pepper To taste

Method
 

Instructions
  1. Prepare the Shortcrust Pastry
  2. Mix Dry Ingredients and Butter: In a food processor or planetary mixer (with a paddle attachment), combine the flour, cold diced butter, and a pinch of salt. Mix until the mixture resembles coarse crumbs.
  3. Add Liquid and Thyme: While mixing, gradually add the ice-cold water. Then, add the leaves from the fresh thyme sprig (rinsed and dried).
  4. Form and Chill: Mix for about 3 minutes until an even, smooth dough forms. Transfer it to a lightly floured surface, shape it into a sphere, and flatten slightly. Cover with plastic wrap and refrigerate for at least 40 minutes.
Prepare the Filling
  1. Prep Pumpkin: Finely chop the rosemary sprig. Peel the pumpkin and cut it into equal-sized cubes to ensure uniform cooking.
  2. Cook Pumpkin: In a large non-stick pan, sauté 1 clove of garlic with 20g of olive oil until golden. Add the pumpkin cubes, chopped rosemary, salt, and pepper. Cover and cook over low heat for about 20 minutes until the pumpkin is soft. Remove and discard the garlic clove.
  3. Cook Chard: Rinse the chard. If the leaves are very long, cut them in half. In a separate pan, sauté the second clove of garlic with the remaining 20g of olive oil. Once golden, add the chard. Cover and let it wilt over very low heat for about 5–6 minutes. Remove and discard the garlic, then season with salt and pepper.
  4. Drain: Drain the excess water from the cooked chard to prevent the quiche filling from becoming too liquid. Set the chard and pumpkin aside.
  5. Make Cream Mixture: In a large bowl, whisk the eggs by hand and season with salt and pepper. Gradually pour in the fresh liquid cream while continuing to whisk.
  6. Add Cheese: Stir in the grated Grana Padano (or Parmesan) until well combined.
Assemble and Bake
  1. Roll out Pastry: Lightly flour your work surface. Roll out the chilled pâte brisée to a thickness of about 2 mm.
  2. Line the Mold: Grease and flour a 24 cm (9.5-inch) diameter tart or quiche pan (preferably one with a removable or perforated bottom). Carefully line the mold with the rolled-out pastry, pressing it into the bottom and up the sides. Trim any excess pastry from the edges.
  3. Fill the Quiche:
  4. First, spread the well-drained chard evenly over the base of the pastry.
  5. Next, layer the cooked pumpkin cubes over the chard.
  6. Finally, pour the egg, cream, and cheese mixture over the top, ensuring it covers all the vegetables completely.
  7. Bake: Place the quiche in a preheated oven:
  8. Static Oven: 170°C (340°F) for 60 minutes.
  9. Convection Oven: 150°C (300°F) for 50 minutes.
  10. Serve: Once baked, remove the quiche from the oven and let it rest for a few minutes before slicing and serving.

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