Quinoa and Sweet Pumpkin Pie with Corn-Merkén Crust

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the sweet pumpkin on a baking tray, toss it with 1 tablespoon olive oil, a pinch of salt, and a little black pepper, and roast for 25 minutes until tender and lightly golden.

2. 2

   Meanwhile, cook the quinoa. Place the rinsed quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Remove from the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 8 minutes until soft and golden. Stir in the garlic, cumin, oregano, and 1 teaspoon merkén; cook for 1 minute more.

4. 4

   Add the roasted sweet pumpkin to the skillet and partially mash it with a spoon for a rustic texture. Add the cooked quinoa, fresh basil, half of the shredded cheese, 1 beaten egg, 1/2 teaspoon salt, and mix well. Set the filling aside.

5. 5

   For the corn crust, melt the butter in another saucepan over medium heat. Add the corn, milk, sugar, the remaining 1 teaspoon merkén, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the corn is tender.

6. 6

   Transfer the corn mixture to a blender or food processor and blend partially to make a thick, textured cream. Return it to the pan if needed to keep it warm. Once it cools slightly, add the remaining beaten egg and mix quickly so it does not scramble.

7. 7

   Grease a baking dish about 9 x 12 inches. Spread the quinoa and pumpkin filling in an even layer. Cover with the thick corn cream and finish with the remaining shredded cheese on top.

8. 8

   Bake at 190°C / 375°F for 20 minutes, or until the top is set and golden around the edges. Let it rest for 10 minutes before serving so the pie slices more neatly.

9. 9

   Serve hot, sprinkled with an extra pinch of merkén if desired.