Pumpkin quiche? The recipe “zero waste” to receive autumn

Jhas entered the ‘autumn mode’? ? There is a way to start enjoying the season and still reduce the impact of food waste. Remember here's how much food you might be wasting annually.

If you like cooking, this plan of refined flavors is for you!

The Samsonal ingredients invite us to slow down and enjoy this time of year, but attention, not just with cinnamon rolls and the pumpkin lattes.

The creamy texture and slightly sweet taste, the pumpkin can serve for a panoply of recipes. So if you've got this food going bad in the fridge, it's time to enjoy it.

For this pumpkin quiche, the idea is simple: Cooking well and wasting less, therefore, you can also enjoy other leftover vegetables at home.

This suggestion by Fernanda Mosque on the Cooking blog All Tasteful it yields 10 portions. If there's any left, you've got your lunch ready to take tomorrow to work.

This is the ideal recipe for the autumn

Ingredients

2 cups of wheat flour tea
3/4 of iced butter tea mug
Salt to taste
2 tablespoons of cold water

For filling:

1 small onion well chopped
1 small tomato well chopped
Leftovers of green vegetables to taste
Salt to taste
3 cups grated pumpkin tea 
1 cup of grated mozzarella cheese tea
4 eggs
4 teaspoons creamy curd
 
Method of preparation

For mass:

1 . Mix the wheat flour and butter with a fork until you form a farofa.

2 . Add the salt and water, mixing until it is very homogeneous.

3 . Make a ball and wrap it in adherent film and take it to the refrigerator for at least 30 minutes.

4 . Open the dough and line a removable background shape, ideally 24 cm in diameter. Then drill with a fork and bring it to the preheated oven for 15 minutes.

5 . Remove and reserve.

For filling:

1 . Mix all the ingredients and spread over the dough.

2 . Take to the pre-heated oven at 180° C.

3 . Bake well until golden.

4 . Wait and let it cool. Then serve and enjoy yourself.