Ingredients for 8 portions of 2 pieces each:
- 1 roll of “Brisè” pastry,

For the stuffing:
- 2 eggs,
- 60 g pumpkin cream Ginos (COD. 03226),

- 50 g Parmesan cheese,
- 100 ml cream,
- 150 g Porcini mushrooms in pieces Maxiresa Ginos (COD. 08032).

1. Roll out the “brisè” pastry and obtain some disks of pasta (8 cm diameter) using a mold.
2. Cover the aluminum ramekins with the pastry disks and put them aside.
3. Mix the ingredients of the stuffing in a high edge container following this order:
4. beaten eggs, Grancrema di Zucca (pumpkin cream), Parmesan cheese and cream.
5. Whip them until you obtain a smooth and homogeneous texture and add the Wild mushrooms.
6. Pour the mixture in each ramekins using a spoon or a ladle.
7. Bake them in oven at 180 degrees for 19/20 minutes.
8. Serve it warm.
9. You can garnish the quiche with paper ramekins and some leaves of aromatic herbs in order to make your result unique.