Yummy and Healthy Sunday Recipe : Pumpkin and Spinach Quiches

Image credit: Jeremy Simons

Try this simple but tasty and healthy quiche recipe for a practical snack on the go.

0:30 Prep | 0:35 Cook | Makes 24 | Capable cooks

INGREDIENTS

• 2 teaspoons 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
• 1/4 cup reduced-fat milk
• 50g reduced-fat fresh ricotta, crumbled

METHOD

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add pumpkin. Cook for 5 minutes or until pumpkin is just tender. Add spinach. Cook for 5 minutes or until wilted. Remove from heat. Stand for 10 minutes to cool.

Step 3

Meanwhile, place 1 slice of bread on a flat surface. Using a rolling pin, flatten bread slightly. Using a 7.5cm round cutter, cut 1 round from bread. Press round into 1 hole of two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Repeat with remaining bread. Lightly spray bread with oil. Bake for 5 to 6 minutes or until just golden. Remove from oven.

Step 4

Whisk eggs and milk together in a jug. Season with salt and pepper. Spoon spinach mixture evenly between bread cases. Top with ricotta. Pour over egg mixture. Bake for 12 to 15 minutes or until golden and set. Serve.

NOTES

These quiches can be served either hot or cold, plus they’re a practical size to eat during meetings.

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Recipe developed by Claire Brookman for Super Food Ideas | Courtesy of Taste.com.au