4 h
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Seasonal period: April, May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Swiss chard 0.75 kg
Carrots 0.1 kg
Onion 0.1 kg
Pumpkin 0.2 kg
Plain flour 0.03 kg
Eggs 3.0 ud
Onion 0.1 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l

For the pie:

  • Prepare a kneaded puff pastry, lined in moulds and pre-cooked at 220 ºC with weight on top.
  • Remove the threads of the chard, clean them with plenty of water, chop into small squares and boil.
  • Sauté the boiled chard and carrot with oil.
  • Peel the carrots, cut them into half-moons and boil.
  • Cut the onion in julienne and glaze.

 For the cream:

  • Prepare a vegetable stock.
  • Simmer the onion cut in julienne.
  • Cut the pumpkin into pieces and add to the onion.
  • Add the flour to the vegetable stock and bring to the boil.
  • When the vegetables are cooked place them in the turmix and strain.
  • At the time of baking prepare the infused milk, mixing the milk with the beaten eggs and season.


  • Spread the chard, the glazed onion and the carrots in the pre-cooked moulds.
  • Season the egg mix and add it to the moulds, making sure that it does not spill.
  • Bake at 180 ºC until the pie is set.
  • Place the pumpkin cream on a flat plate and place the pie on top without dipping it too much in the sauce.
Nutritional information (1 portion)
Fiber 7.36 g
Saturates 6.27 g
Monounsaturated fatty acids 17.51 g
Polyunsaturated fatty acids 3.12 g
Cholesterol 151.91 mg
Calcium 414.61 mg
Iron 6.94 mg
Zinc 1.54 mg
Vitamin A 873.53 ug
Vitamin C 65.03 g
Folic acid 392.66 ug
Salt (Sodium) 978.04 mg
Sugars 16.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.