Gabriele Wolf PhD ND
Who says pumpkin pie has to be sweet? Try this savory pumpkin quiche for a healthy and delicious winter meal.
1 small pumpkin
4 Tbsp Pine nuts
200g flour (I use organic spelt berries fresh ground)
50 g pumpkin seeds, minced
125 g cold Butter
1 pinch of salt
100 ml ricotta
150 ml heavy cream
150 g Feta
200 g leaf lettuce
60 g Parmesan
1 Orange (juiced)
1 Lemon (juiced)
A little sea salt and pepper
Some pumpkin seed oil
Preheat oven to 425 degrees, convection oven to 390 degrees
Peel and half the pumpkin, take the seeds out and cut in small cubes.
Mix Pumpkin cubes with 2 tbsp olive oil, salt and pepper and place on a baking sheet. Roast for 35 Minutes.
Roast pine nuts in pan with some olive oil until golden brown.
For the crust:
Combine flour, finely chopped pumpkin seeds, cold butter in little flocks, salt and 1 egg. Cover the dough in foil and let it rest in the fridge for 20 minutes.
Meanwhile reduce oven temperature to 350 degrees ( convection 320 degrees). Greece a pie form. Roll out dough a bit bigger then the form’s diameter and place over the form. Press the sides to fit and cut the rest of dough off.
Blend 4 eggs, ricotta, heavy cream, salt and pepper then crumble the feta. Pour on dough and sprinkle it with pumpkin and half of the feta.
Bake for about 40-45 Minutes.
Then prepare a dressing with lemon and orange juice, honey, sea salt and pumpkin oil. Marinate the lettuce in the dressing, and sprinkle some pomegranate seeds over the salad.
Finish the baked quiche with the rest of the feta and pomegranate seeds and serve with the lettuce.