Pumpkin, shallot, feta and spinach quiche

For a healthy snack, or a light meal, these veggie packed quiches are ideal. Feel free to tweak the recipe depending on what veggies you have on hand. It’s also a great vehicle for leftover roasted or steamed veggies from last night’s dinner.

We love egg based meals on the 28 Day Weight Loss Challenge as the protein keeps you fuller for longer (plus they taste great).

As a member of the 28 Day Weight Loss Challenge you’ll have access to other egg-based recipes such as a Corn and Feta Frittata with Salsa, Healthy Eggs Benedict or Baked Mexican Eggs.

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Pumpkin feta and spinach quiche

Votes: 28
Rating: 3.86
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Rate this recipe!

Course

Snacks

Servings

quiches

Ingredients

• Olive oil spray
• 65 grams pumpkin diced into small cubes
• 1 cup spinach chopped
• 2 shallots finely sliced
• 5 eggs
• 2 tbsp thickened cream
• Salt and pepper to taste
• 80 grams feta diced

Course Snacks Servings quiches Ingredients Olive oil spray 65 grams pumpkin diced into small cubes 1 cup spinach chopped 2 shallots finely sliced 5 eggs 2 tbsp thickened cream Salt and pepper to taste 80 grams feta diced

Votes: 28 Rating: 3.86 You: Rate this recipe!

Instructions

1. Preheat the oven to 180C.
2. Spray a frying pan with olive oil spray and bring to a medium heat.
3. Add diced pumpkin and cook (turning occasionally) until pumpkin is golden and soft (around 5 minutes).
4. Add spinach and shallots and cook, continuously stirring, until spinach is wilted, then remove from the heat and set aside (this should take less than 2 minutes).
5. Whisk eggs, cream and salt and pepper together.
6. Fold through the feta then add the pumpkin, spinach and shallots.
7. Spray a silicone muffin tray with olive oil spray then spoon in the mixture.
8. Cook in the oven for 20 minutes or until cooked through and golden on top.
9. Allow to cool on a wire rack.
10. Store in an airtight container in the fridge for 2-3 days.

Recipe Notes

131 calories each

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