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Pumpkin and spinach quiches
Pumpkin and spinach quiches
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Whip up a quick and delicious healthy quiche for a convenient and satisfying snack.
Ingredients:
  • 9.20 gm olive oil
  • 1/2 small brown onion, finely chopped
  • 300g butternut pumpkin, peeled, diced
  • 50g baby spinach
  • 24 slices wholemeal bread, crusts removed
  • Olive oil spray
  • 3 eggs
  • 64.38 gm reduced-fat milk
  • 50g reduced-fat fresh ricotta, crumbled
Instructions:
  • Preheat your oven to 200°C (180°C for fan-forced ovens).
  • In a large frying pan over medium-high heat, sauté onions in oil until softened, about 3 minutes. Add pumpkin and cook until just tender, about 5 minutes. Stir in spinach and cook until wilted, about 5 minutes. Remove from heat and let cool for 10 minutes before serving.
  • Place a slice of bread on a flat surface and gently flatten it with a rolling pin. Cut out a round shape using a 7.5cm cutter and press it into one of the holes in two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Repeat with the remaining bread slices, then lightly spray them with oil. Bake for 5-6 minutes until they turn golden. Remove from the oven.
  • Combine eggs and milk in a jug, season with salt and pepper. Divide spinach mixture among bread cases, then top with ricotta. Pour in the egg mixture. Bake until golden and set, about 12-15 minutes. Serve hot.

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