Thursday, June 28, 2012

roast pumpkin, zucchini and spelt pan quiche - vegan

What to do when a friend gives you a giant pumpkin.

Roast the heck out of it, of course!

Then it's a matter of finding recipes to incorporate the roast pumpkin in to.

I've been playing around with some pan breads lately using my cast iron pan as it's own oven.

It's been working pretty good so I thought I would share one of my recipes with you.

Not really coming out as a bread, but more of a quiche - this was a tasty winner.

Joel came up with the name pan-quiche. He thinks he's a genius - I gave him a high five.


(makes 8+ slices)

3 c fresh roast pumpkin, puree
2 medium zucchini, grated
1 tsp salt
1 tblsp olive oil
1 tblsp chia seeds
1 tsp bi carb soda
2 c wholemeal spelt flour
1-2 tblsp pinenuts
1-2 tblsp pumpkin seeds

Place all ingredients (omitting the pumpkin seeds) in a large bowl and combine thoroughly.
Next, line a heavy based saucepan with baking paper, and spread mixture into the pan - evenly.
Sprinkle over the pumpkin seeds.
Place lid on top and put on stove.
Cook over low heat for 15-20 mins.
Remove from heat and flip the pan quiche over*.
Cover and cook for a further 15-20mins.
Cool, slice and serve.

*To Flip:
Cut a piece of baking paper, the roughly the same size as the one in the pan.
Spread it on a wooden chopping board.
Place board over the pan and flip.
The pan quiche should now be face down on the new sheet of baking paper.
You then simply slide the baking paper with the quiche on it, back into the pan.

there's another pumpkin post coming - stay tuned.. xo

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