Pumpkin Quiches

Total time: 1hr 05m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 545 Kcal, 18g Protein, 51g Carbohydrates, 28g Fat


  • 1 tbsp. lemon juice
  • 1 tbsp. sunflower oil
  • a little pepper
  • 500 g pumpkin (e.g. butternut), cut into 7-mm-thick slices
  • 150 g Masgonzola (mascarpone-gorgonzola)
  • 0.75 tsp. salt
  • 3 dl milk
  • 3 tbsp. parsley, finely chopped
  • 300 g Ticinese bread left over from previous day, cut into 1-cm-thick slices and then in half
  • 2 eggs

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  • In a bowl, combine the lemon juice, oil and pepper. Add the pumpkin, cover and marinate approx. 15 mins. Salt the pumpkin pieces. Coat the slices of bread with Masgonzola, layer in the prepared tine with the pumpkin pieces. Thoroughly combine the milk, eggs and parsley, season. Pour the sauce over the bread and pumpkin pieces. Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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