Here is a gourmet and colorful recipe, but above all full of good things to keep you going during this late winter. We have to admit that February is the middle of the cold season, and that sometimes, when the rainy days follow one another, it becomes a bit long. But hearts up! This melt-in-your-mouth, crispy, veggie-packed pie is going to give you a boost like you didn't even hope for.
A healthy pie without looking like one
Okay, most of the time when you think quiche, you don't necessarily think fitness. With this one, you can. First, because its yogurt and ricotta filling is lighter than others. Second, because the dough contains chickpea flour, a legume rich in vegetable protein. And finally, because with nearly a pound of squash artfully spread on top, you hit the beta-carotene jackpot. How about it? Convinced? Honestly, even if you don't like squash, you'll love it. I swear!
(this pie is without meat, I do not aim at anyone)
Ingredients
For the dough:
- 150 g flour - semi-complete or spelt
- 80 g chickpea flour
- 150 g butter
- 6 sprigs of thyme
- 1 tsp salt
For the garnish:
- 250 g of pumpkin
- 250 g butternut
- 250 g of pumpkin
- 3 red onions
- 6 sprigs of thyme
- 2 tbsp pumpkin seeds
- 1 jar of ricotta - 200g
- 180 g of Greek yogurt
- 1 dl of milk to relax the mass
- 2 eggs
- Pepper and salt
Instructions
- Cut the butter into small pieces. Thin out the thyme sprigs. Peel the pieces of squash and cut them into thin strips. Peel the onions and fry them in a small pan with olive oil. Set aside.
- In a bowl, mix the 2 flours. Add the butter, thyme and salt.
- Work with your fingers until the dough becomes sandy.
- Gently pour in 8cl of water little by little, while continuing to work the dough with a spatula.
- Form into a ball, wrap and chill for 2 hours.
- When ready to bake the pie, whisk together all the filling ingredients.
- Line a buttered and floured springform pan with the dough, previously rolled out with a rolling pin. Prick the bottom with a fork.
- Arrange the grilled onions on top of the pie crust.
- Pour the filling on top.
- Arrange the pieces of squash on the mass. Season with salt and pepper, sprinkle with pumpkin seeds and thyme leaves.
- Slide into a preheated oven at 180° (160° fan oven).
- Bake the cake for 45min, making sure it doesn't blacken. If it does, place a sheet of aluminum foil over it.
