“I’d love to have you cook something for me!”

“Okay! I’d LOVE to cook something for YOU!”

It’s my love language. I take requests, hints, subtle queues, and outright demands (well, sometimes).

In any case, I adore my time in the kitchen and any excuse to plant myself there for a few hours and gift another with a homemade treat is a win for me.

This time I baked a lovely and sophisticated and exquisite savory winter pie: Parsnip Artichoke Rosemary Raclette Quiche.
And then happily delivered to my partners in crime 🧘🏼‍♀️🧘🏼📿🙏🏻🥧🥰🚀.

Swiss Raclette: This fantastic cow’s milk cheese has a wonderful creamy texture and a salty, slightly sweet, slightly nutty flavor not unlike Gruyere. It’s fairly aromatic and becomes more pungent the longer the cheese wheel is aged.

Parsnip Artichoke Rosemary Raclette Quiche

(Double or even TRIPLE the recipe, if you really want to get crazy!)

Crust:
2 cups all purpose flour
8 Tbs. ice cold butter
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

Pulse the ingredients together in the bowl of a large food processor until crumbly and beady.
Transfer to a sheet of parchment paper and form into a dough mound.
Top with another layer of parchment and roll out into an 11″ disc.

Transfer to a deep dish pie plate and flute the edges.

Set aside and preheat the oven to 425 degrees.

Parsnips:
3 large parsnips, cleaned and thinly sliced
2 Tbs. butter
sea salt and pepper

In a large pot, heat the butter and add the parsnip slices, as well as salt and pepper. Cover and cook until soft, sweet, and caramelized, stirring every few minutes. Set aside.

Artichoke Filling:
16 oz. marinated artichoke hearts, chopped
8 oz. ricotta cheese
3 large eggs
6 oz. raclette cheese, sliced
sea salt and pepper
2 tsp. fresh rosemary

Whisk together the chopped artichoke, ricotta, eggs, and racketeering. Stir in the seasonings. (Feel free to pulse in the food processor, keeping the artichoke, raclette, and rosemary somewhat chunky).

Stir in the cooked parsnips.

Fill the deep dish pie crust with the filling and bake for about 40 minutes, until the crust edges are golden brown and the filling is just about set, bubbling and crisp. Remove from the oven.

Cool for several hours.

Top with fresh rosemary (finely chopped) before slicing and serving.