Quinoa and Pumpkin Gratin, Clafouti-Style Recipe
Quinoa and Pumpkin Gratin, Clafouti-Style
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 10 minutes + 25 minutes in the oven

Difficulty: Easy
Chef's Note

You can replace the pumpkin with an assortment of wild mushrooms

For 4 servings

- 50 g (2 oz.) quinoa (or short-grain rice, couscous or bulgur)
- 500 g (18 oz.) pumpkin
- 1 onion, sliced
- 10 black olives, sliced
- 10 walnut halves
- 100 g (3 1/2 oz.) Bleu d'Auvergne, or other blue cheese
- 3 eggs
- 20 g (4 tsp.) melted butter
- 1 Petit Suisse or 30 g (1 oz.) fromage frais
- 50 ml (3 Tbsp.) light cream
  1. Preheat the oven to 180° C (350° F).
  2. Melt the butter and sauté the cubed pumpkin and sliced onion.
  3. Prepare the quinoa as indicated on the package directions.
  4. Cut the blue cheese into cubes and crumble the walnuts.
  5. Whisk together the eggs, cream, Petit Suisse and butter.
  6. Add the quinoa.
  7. Place the black olives, pumpkin, blue cheese and walnuts in the bottom of a baking dish or individual ramekin. Pour the custard mixture over top.
  8. Bake for 20-25 minutes
  9. Serve hot, accompanied by an arugula or mesclun salad.
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