Pumpkin feta and spinach quiche
Servings
6quiches
Servings
6quiches
Ingredients
  • Olive oil spray
  • 65grams pumpkindiced into small cubes
  • 1cup spinachchopped
  • 2 shallotsfinely sliced
  • 5 eggs
  • 2tbsp thickened cream
  • Salt and pepper to taste
  • 80grams fetadiced
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

Print Recipe
 Pumpkin feta and spinach quiche
Pumpkin feta and spinach quiche
Votes: 29
Rating: 3.79
You:
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
Pumpkin feta and spinach quiche
Votes: 29
Rating: 3.79
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