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Healthier pumpkin and spinach quiche recipe
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Prep Time:
105 minutes
Cook Time:
115 minutes
Total Time:
220 minutes
Elevate quiche with rich deep-dish layers of hearty veggies and a delicious olive oil short-crust pastry.
Ingredients:
  • 250g butternut pumpkin, peeled, deseeded, cut into 4mm-thick slices, crossways
  • 18.20 gm olive oil
  • 100g baby spinach
  • 3 large garlic cloves, crushed
  • 1/2 bunch kale, hard stem removed leaves torn into pieces
  • 2 tsp dried chilli flakes
  • 4.80 gm sea salt flakes
  • 8 eggs
  • 130g (1/2 cup) plain Greek yoghurt
  • 100g feta, broken into large chunks
  • 3 green shallots, thinly sliced
  • 1 tsp chopped fresh thyme
  • Beetroot & sweet potato chips, to serve
  • 450g (3 cups) spelt flour
  • 160ml (2/3 cup) extra virgin olive oil
  • 80ml (1/3 cup) cold water
  • 1/4 bunch fresh continental parsley, leaves picked
Instructions:
  • To prepare the pastry, combine the flour and salt in a bowl, then create a well in the center. Pour in the oil and water, and mix until a dough forms. Transfer the dough to a lightly floured surface, knead gently until smooth, shape into a disc, and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  • Place the pumpkin in a large microwave-safe bowl with 2 tablespoons of water. Cover the bowl with plastic wrap and microwave on High for 4 minutes, or until just tender. Then, transfer to a paper towel-lined plate to drain and cool.
  • In a large non-stick frying pan over medium-high heat, warm the oil. Add the spinach and garlic, cook while stirring for 1-2 minutes until the spinach wilts and any liquid evaporates. Transfer to a bowl and let it cool slightly.
  • Flip the 20cm round springform pan's base, then place it back in the pan. Grease with oil spray. Roll out the pastry on a large sheet of baking paper to a 35cm disc. Line the pan with the pastry, trimming any excess. Tuck parsley leaves between the pastry and the pan, moving around the edge. Chill in the fridge for 30 minutes on a baking tray.
  • Preheat the oven to 200C/180C fan forced. Arrange kale on a baking tray, then lightly coat with oil and sprinkle with chili and salt flakes. Bake for 12 minutes or until crispy. Let cool before using.
  • Prepare the pastry case by lining it with baking paper and filling it with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice, then bake for another 10 minutes or until lightly golden. Allow it to cool slightly for 10 minutes before moving on.
  • Preheat oven to 180C/160C fan forced. In a large jug, whisk together eggs and yogurt. Season with salt and pepper. Mix feta, shallot, and thyme into the cooled spinach. Stir well to combine all ingredients.
  • Layer half of the pumpkin slices onto the pastry, then drizzle with a light coating of the egg mixture. Add the rest of the pumpkin, followed by the spinach mixture. Pour the remaining egg mixture over the top, gently shake the pan to ensure even distribution, and bake for 1 hour and 10 minutes until the filling is golden and set. Allow it to cool in the pan for 15 minutes before serving.
  • Garnish the quiche with sweet potato, beetroot, and kale chips before serving.

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