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Quinoa and Pumpkin Gratin, Clafouti-Style Recipe
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
Ingredients
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
Method
- Preheat the oven to 180° C (350° F).
- Melt the butter and sauté the cubed pumpkin and sliced onion.
- Prepare the quinoa as indicated on the package directions.
- Cut the blue cheese into cubes and crumble the walnuts.
- Whisk together the eggs, cream, Petit Suisse and butter.
- Add the quinoa.
- 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.
- Bake for 20-25 minutes
- Serve hot, accompanied by an arugula or mesclun salad.
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