Mignon quiches with beet and chestnut





Curious to try an Italian appetizer par excellence? Insal’Arte offers it as a mini quiches where pumpkin and chestnuts are combined with the delicacy of beet. 

Heat oil with chopped shallot in a non-stick pan. Add diced pumpkin and Erbette by Insal’Arte (beet) and cook at medium heat until vegetables are soft. Add two tablespoons of Parmesan, salt, pepper and chopped chestnuts (keep some for decoration). Made from puff pastry from mini quices. Prick the bottom with a fork and stuff with vegetables. Finally place a whole chestnut. Bake at 180°C for about 20-25 minutes. 

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