adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin, leek & spinach quiche
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Crustless quiche: A versatile, low-carb delight for any meal.
Ingredients:
  • 700g butternut pumpkin, peeled, cut into 2cm pieces
  • ProChef Olive Oil Spray
  • 1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways
  • 100g baby spinach leaves
  • 4 eggs
  • 2 egg whites
  • 60ml (1/4 cup) skim milk
  • 80g (1/3 cup) fresh low-fat ricotta
  • 82.50 ml fresh basil leaves
  • Mixed salad leaves (optional), to serve
Instructions:
  • Preheat your oven to 200°C. Line a large baking tray with non-stick baking paper, then spread the pumpkin on the tray. Drizzle with olive oil spray, season with pepper, and bake for 25 minutes until golden brown.
  • Heat a large non-stick frying pan over medium heat and lightly grease with olive oil spray. Cook the leek for about 5 minutes until soft, then add the garlic and cook for 1 more minute. Finally, add the spinach and cook for 3 minutes until wilted.
  • Prepare the slab pan by lining it with non-stick baking paper. Evenly spread the pumpkin and leek mixture over the base of the pan.
  • In a jug, combine the eggs, egg whites, and milk. Pour the egg mixture evenly over the pumpkin and leek mixture. Sprinkle with ricotta and bake for 20 minutes until puffed and golden. Finish by sprinkling with fresh basil. Serve alongside mixed salad leaves if desired.

Similar Recipes