Quiche Maraîchere w Pumpkin – Cooking with Pumpkin (Series)
November 17, 2010 Leave a comment
This is part two of my series regarding pumpkins and how to cook an entire one without any waste.
Today I’ve made a vegetable quiche with a few modifications. Maraichere refers to market-fresh produce. I snuck in pumpkin which doesn’t add a lot of flavour, but does add a lot of nutrition (if you’re into that sort of thing). The substitution of yogurt instead of heavy cream gives this dish a nice tartness and smooth texture.
Pictured is a basic balsamic reduction. 1/2 cup balsamic vinager, 1/2 cup water, reduced to half.