Thursday, October 13, 2011

Pumpkin and Leek Pie (Greece)

This recipe was published in The New York Times along with several other pumpkin recipes. The author was planning on serving it for Thanksgiving as a vegetarian alternative main course. I loved it; the Hub not so much. Even though it only has three eggs and 2.5 pounds of pumpkin, it was too quichey for him. I've been enjoying it for lunch every day this week.

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