Ingredients
Scale
- 1 small orange pumpkin
- 1/2 tbsp ras el hanout, a Morrocan spice mix
- 1 tbsp fresh thyme leaves
- 10 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp turmeric
- 500 g parsnips
- 100 g aged goat cheese, freshly grated, or 50 g soft goat cheese & 50 g grated
- 2 eggs
- 200 g oat & buckwheat flour, example: 125 g oat flour & 75 g buckwheat flour
Instructions
- preheat oven, 220 ºC / 430 ºF .
- wash pumpkin, cut in half, remove seeds. Cut halves into approximately 1 cm thick sections.
- spread pumpkin over 1~2 bake tins.
- coat slices with ras-el-hanout, thyme leaves, & 2 tablespoons of olive oil.
- roast pumpkin in oven, 20~25 minutes.
- when pumpkin is ready, switch oven back to 200 ºC / 390 ºF.
- prepare a sauce pan.
- chop onion, squeeze garlic, dice parsnip, fry together with turmeric in 2 tablespoons of oil for 2~3 minutes.
- add 100 ml water, freshly ground pepper & salt to pan, cover sauce pan, simmer parsnip gently, about 15 minutes.
- transfer mixture to food processor, or by mash, into a coarse puree. Stir in 50 g soft cheese & 1 egg.
- in food processor bowl, add flour with 50 g cheese, 1 egg, & 5 tablespoons olive oil, mix into a firm dough.
- in a 26 cm / 10 inch greased pie dish, roll out dough or press onto bottom.
- spread parsnip puree over dough. Place pumpkin pieces on top of puree, drizzle some olive oil over.
- bake quiche on lower rail in oven, 25~30 minutes.
- enjoy this winter delicacy with a glass of your favorite drink.
