Egg stuffed pumpkin with pastrami: like a quiche, but much lighter
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Total: 3 h 15 min Diners: 4
This recipe came from watching a pumpkin go bad. That’s just the way it is, why deny it. So I opened the fridge, saw what I had on hand and set out to make a quiche that was a bit special. Special because instead of making a shortcrust pastry – or using a ready-made one – I decided that the pumpkin itself would be the container and also a loaf of bread that I emptied completely and that had been wrapped in plastic wrap for a day too long.
Making a quiche is actually as easy as mixing eggs, cream and whatever we want to add to flavor the whole thing. It’s basically like making a cake but with a base. The use of pumpkin is simply for fun but also because we can then eat the quiche by spoonfuls directly from its container.
The first thing I did was to roast the pumpkin and scrape out all the filling, creamy after roasting. Of course then I won’t use it all for the quiche, because it will be left over, and if I use it we will have to find another container for the pie like that loaf of bread I was talking about at the beginning and so we will have stuffed pumpkin and pumpkin quiche stuffed bread. To give it a little more flavor I added some pastrami taquitos, plenty of grated cheese and also some hard boiled eggs that I had at home and that I had left over from I do not know what other recipe.
The only mystery of this recipe is to calibrate the ingredients well and give it the right baking to make it juicy. Of course, we could also incorporate diced ham, smoked cod, just Vegetable Recipes or leftovers from any stew we have at our disposal. I think it would look wonderful that roasted pumpkin inside a traditional quiche lorraine just as good as the black pudding with the pumpkin.
How to make egg and pastrami stuffed pumpkin
Ingredients
. Peanut squash, 1/2 pc Eggs, 4 pc Cream, 200ml Chopped pastrami, 150 g Grated Parmesan cheese, 80 g Hard-boiled egg, 2 pc Salt, c/s Ground black pepper, c/s Olive oil, for brushing
Step 1
Preheat the oven to 180 ºC and make some cuts in the pumpkin, diagonally, until you make some diamonds. Arrange it on an aluminum foil on a tray suitable for the oven, brush with oil and add a little salt. Close in papillote with the aluminum foil and place in the oven. Bake for 30 minutes. Then remove the foil and continue baking until the pumpkin is very tender.
Step 2
When the pumpkin is well roasted, remove it from the oven and, with the help of a spoon, remove all the pulp inside.
Step 3
In a large bowl, mix the cream with the eggs, salt and plenty of black pepper. Add the pumpkin pulp and blend very well with the help of a blender. Try to introduce as little air as possible so it is advisable not to move the blender too much.
Step 4
Salt and black pepper, add the diced pastrami, the grated cheese and the peeled and quartered hard-boiled eggs. We could add the diced eggs, but I liked the idea of finding larger pieces in the mixture.
Step 5
Stir everything very well so that all the ingredients are integrated.
Step 6
Fill the pumpkin with this mixture. It is always best to put some egg pieces in first and then pour in the rest of the batter. Fill the bread as well. If there is leftover dough we can put it in any ovenproof mold, smeared with butter, and bake it in a bain-marie like a cake.
Step 7
Raise the oven to 200 ºC and insert the quiche, bake for 10 minutes and lower the oven to 160 ºC, bake for 20 minutes more. Or until a knife comes out clean when inserted. Allow to cool completely before slicing and serving. Or it can be served warm, of course.
