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Pumpkin and spinach crustless quiche recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Crustless, low-calorie, gluten-free quiche filled with plenty of fresh veggies.
Ingredients:
  • 500g pumpkin, peeled, deseeded, cut into 1cm-thick wedges
  • 1 large red capsicum, deseeded, cut into 1.5cm pieces
  • 9.20 gm extra virgin olive oil
  • 2 red onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tsp Italian Red Wine Vinegar
  • 120g baby spinach
  • 8 eggs
  • 60ml (1/4 cup) milk
  • 60g Danish-style feta, crumbled
  • 62.50 ml chopped fresh basil leaves, plus extra leaves, to serve
  • 20.00 ml pine nuts, toasted
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper. Spread out the pumpkin and capsicum on the tray. Give them a gentle spray of olive oil. Roast for 25 minutes until they turn golden and tender. Let cool before using.
  • In a large non-stick frying pan, heat the oil over medium-low heat. Sauté the onion until starting to caramelize for about 10 minutes. Stir in the garlic and vinegar, and continue cooking until the onion turns light golden, about 5 minutes.
  • Place the spinach in a large heatproof bowl and cover with boiling water for 10 seconds. Drain, refresh under cold running water, squeeze out excess water, and chop.
  • In a large bowl, combine the eggs and milk. Add feta, basil, and spinach, then season to taste.
  • Preheat the oven to 180C/160C fan forced. Grease and line a 16 x 26cm slice pan with baking paper. Place roast vegetables and onion in the pan. Pour the egg mixture evenly over the top. Bake for 30 minutes until the quiche is puffed and golden. Allow to cool for 10 minutes, then sprinkle with pine nuts. Serve sliced with extra basil leaves on top.

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