This is a delicious meal. Pumpkin and Spinach Quiche is really easy to make and I simply cannot resist baked pumpkin it would have to be my favourite vegetable! This Quiche leans to the healthy side of life without compromising flavour. I definitely went back for seconds, how about you?
Pumpkin and Spinach Quiche
Savory quiche filled with pumpkin, spinach, and cheese — perfect for brunch or a light meal.
4
servings20
minutes35
minutes300
kcal55
minutesKeep the screen of your device on
Ingredients
0.33 cup Bread crumbs
1 tbsp Butter
6 Spinach leaves-or silverbeat large leaves (uncooked)
2 Spanish Onions-sliced
500 gram Pumpkin
150 gram Feta-crumbed
4 Egg
300 millilitre Cream
2 tbsp Plain Flour-(Gluten free flour works well also)
2 tbsp Parmesan cheese-finely grated
0.25 cup Panko breadcrumbs- optional
2 tbsp Olive oil-for baking and frying
Directions
- Preheat oven 200 degrees. Cut pumpkin into cubes, skin and seeds removed. Place pumpkin on a lined baking tray, season with salt and pepper and dry roast in oven for 30 minutes. You can add 1-2 tablespoons of olive oil over your pumpkin if you prefer.
- While pumpkin is baking prepare the remaining ingredients. Remove onion skin and thinly slice. Heat frypan with 1 tablespoon of oil, add onion and stir until just browned about 3-5 minutes. Set aside.
- Roughly chop spinach removing white stalks, set aside. Whisk eggs, add cream then blend in flour until smooth.
- Grease your pie dish with the butter then pour the breadcrumbs into pie dish. Move dish around so that breadcrumbs coat the base and sides like a crust. Place spinach on top of breadcrumbs, then in layers, sprinkle sauteed onions, pumpkin, then crumble feta on top. Pour egg mix over and top with panka crumbs then sprinkle with parmesan to finish.
- Reduce oven to 180 degrees and bake for 40 minutes. Allow to cool in pie dish for 10 minutes before serving.
- Serve with fresh garden salad or on it’s own for lunch. You want stop at one slice!
Notes
- Pumpkin and Spinach Quiche is suitable for freezing for up to 6 months or kept refrigerated for up to 3 days.
- Add one cup of diced bacon to the spanish onion if you would like to add meat.
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