FacebookInstagramYouTubeTwitter

Pumpkin and Spinach Quiche

//Pumpkin and Spinach Quiche
Pumpkin and Spinach Quiche2018-09-04T06:03:36+00:00

Project Description

PREPARATION TIME : 1 ½ Hours

SERVES : 4

INGREDIENTS

  • 2-3 sheets Mountain Bread

  • 600g (21.18oz) pumpkin – diced into 2cm squares

  • 1 large bunch spinach – washed and stalks removed

  • 3 spring onions – sliced

  • 3 eggs

  • ½ cup ricotta cheese – crumbled

  • 200ml (6.67oz) milk

  • 150ml (5.07oz) cream

  • ½ tsp nutmeg

  • 1 tbsp olive oil

  • ½ tsp salt

METHOD

  1. Pre-heat oven to 180ºc (356ºf).
  2. Oil and season the pumpkin and place in the oven until golden brown (approx 30 minutes). Roughly chop the spinach and steam for 5 minutes. Cool and squeeze out the excess water.
  3. Grease a flat sided quiche dish well, and lay in the Mountain Bread. Use a little water to seal the bread.
  4. Mix together the eggs, salt, pepper, nutmeg, milk and cream.
  5. Put the pumpkin, spinach, spring onions and ricotta cheese randomly into the quiche dish. Pour egg mixture over gently. Bake for 30-40 minutes or until firm and golden brown. Allow to rest for 5 minutes before cutting and serving.