Recipe Pumpkin, leek & spinach quiche : Practical and Delicious

Recipe Pumpkin, leek & spinach quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pumpkin, leek & spinach quiche. You are currently reading Recipe Pumpkin, leek & spinach quiche : Practical and Delicious. This recipe is the creation of the chef Chrissy Freer. Recipe Pumpkin, leek & spinach quiche requires 10m, cook 45m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

A no-crust quiche is light, low carb and perfect for breakfast, lunch or dinner.

Ingredients:

11 Ingredients

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  700g butternut pumpkin, peeled, cut into 2cm pieces
  
  
  


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  ProChef Olive Oil Spray
  
  
  


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  1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  100g baby spinach leaves
  
  
  


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  4 eggs
  
  
  


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  2 egg whites
  
  
  


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  60ml (1/4 cup) skim milk
  
  
  


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  80g (1/3 cup) fresh low-fat ricotta
  
  
  


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  1/3 cup fresh basil leaves
  
  
  


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  Mixed salad leaves (optional), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake in oven for 25 minutes or until golden.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts.
  
  
  


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  Step 3
  
  
  
  
  Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan.
  
  
  


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  Step 4
  
  
  
  
  Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with ricotta. Bake for 20 minutes or until puffed and golden. Sprinkle with the basil. Serve with mixed salad leaves, if desired.
  
  
  

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