Articles & Recipes
Pumpkin, Leek, Spinach and Ricotta Crustless Quiche
Ingredients
4 cups peeled, cubed butternut pumpkin(560grams)
Olive oil spray
1 halved lengthways and thinly sliced crossways pale section leek (58grams)
2 crushed garlic cloves (6grams)
100g baby spinach leaves
4 eggs (176grams)
2 egg whites (67grams)
1/4 cup skim milk (60mls)
1/3 cup fresh low fat ricotta (95grams)
1/3 cup fresh basil leaves
Method
Preheat oven to 200 degrees
Line a large baking tray with non stick paper
Place pumpkin on tray, spray with olive oil
Season with pepper and bake for 25mins, or until golden
Meanwhile, in a large non stick pan, cook leek until soft
Add garlic and cook until soft
Add spinach and cook stirring until spinach just wilts
Line a 26 x 16cm slab pan with baking paper, spread the pumpkin and leek mixture evenly over the base of the pan
Whisk together egg, egg whites and milk.
Pour egg mixture evenly over the pumpkin and leek mixture
Sprinkle evenly with the ricotta
Bake for 20mins or until puffed and golden
Serves : 4
Nutrients per Serve :
KJ 808, Calories 193, Carbohydrates(grams) 12.5, Fat(grams) 8.5, Protein(grams) 15, Fibre (grams) 3.3
Note
Gluten Free, Vegetarian