This quiche is self-crusting, so it requires no pastry whatsoever. It's a great one for lunch leftovers and is good eaten hot or cold. It's also super delish, very filling and high protein. You can add in any veggies you've got in the back of the fridge, it's a super versatile recipe.
Ingredients
500g peeled pumpkin cut into 2cm cubes
25g butter
1 leek
1 onion, finally chopped
250g button mushrooms
3 cloves of garlic
2 tablespoons of finally chopped rosemary (you can used dried)
250g of spinach
6 large eggs
3/4 cup sour cream
1 heaped teaspoon of Dijon mustard
1/2 cup of chopped parsley and chives (or dill, fennel etc - whatever you've got)
1/2 cup of self-raising flour
1 cup grated cheese
200g feta (one pack)
Method
Preheat the oven to 220C. Line a tray with baking paper and bring a jug of water to boil.
Drizzle the pumpkin with olive oil and season with salt and pepper. Roast for 25 mins till lightly browned and soft.
Grease a large pie dish or cake tin and line with baking paper. Heat butter in a large frying pan and add the leek, onion and mushrooms, frying for 6-8 mins till softened. Add garlic and rosemary, cooking or another couple mins.
Put the spinach in a bowl and cover in boiling water for a few mins to wilt it. Once it has wilted, drain it (squeezing out as much water as poss) and chop finely.
Whisk together the eggs, sour cream, mustard and herbs in a large mixing bowl. Stir in the cooked leek, onion and mushrooms with salt and pepper.
Stir in the flour gently (careful not overmix) until just combined. Then stir in roast pumpkin, spinach, cheese and feta.
Pour into prepared tin and bake for 35 mins or until puffed up and golden brown. Leave for a few mins to set before removing form the tin and slicing.
Enjoy
Eva x
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