Looking for a no-fuss quiche recipe? Today’s Pumpkin, Leek and Spinach Quiche can be made with no pastry, which makes it a little healthier as well as a great gluten-free option.
According to my husband: “Aussie men don’t eat quiche.” I’m not sure where he heard this, but I have seen him, and quite a few other Aussie blokes, help themselves to seconds of this particular recipe. This quiche keeps well in the refrigerator for a few days and, if you’re game, it’s pretty tasty cold.
Time: 1 hour
- 700g butternut pumpkin, peeled and cut into 2cm pieces
- 1 leek, halved and thinly sliced
- 2 garlic cloves, chopped or minced
- 100g baby spinach
- 4 eggs
- 2 egg whites
- 60ml skim milk
- 80g low-fat ricotta
- 1/2 cup basil leaves
- mixed salad leaves (optional), to serve
Preheat oven to 200 degrees C. Roast the pumpkin on a large, lined baking tray with olive oil and pepper to taste. Bake for 25 minutes or until soft and golden.
Meanwhile, heat a large non-stick frying pan over medium heat. Heat a small amount of olive oil, add the leek and stir occasionally for about five minutes. Add in the garlic and cook for about 30 seconds or until fragrant. Lastly, add in the spinach and cook for a few minutes, just until it begins to wilt.
Line a 26 x 16cm pan with baking paper. Spread out the pumpkin evenly, followed by the leek mixture. Add about half of the basil, reserving the rest for the end.
In a small bowl, whisk together the eggs, egg whites and milk. Pour the mixture evenly over your pumpkin and leek. Sprinkle with ricotta.
Bake quiche in the oven for about 20 minutes, or until puffed and golden. Top with the remaining basil leaves. Serve with mixed salad greens.
Serving suggestion: If you like your quiche with pastry, line your pan with puff or filo pastry instead!