Tag: vegetarian

Pumpkin, Leek & Sprouting Broccoli Quiche

| February 23, 2012

This recipe is for a vegetarian no pastry quiche with ricotta and sweet roasted pumpkin. It’s colourful, tasty and a great way for the family to get 2 of their 5 a day.

It’s packed full of healthy goodness and is versatile for families as it can be eaten at anytime of the day, hot or cold. I use organic vegetables as these taste better and are grown without chemicals.

As an alternative to sprouting broccoli, this quiche can be made with baby spinach.

Pumpkin, Leek & Sprouting Broccoli No Pastry Quiche

Serves 4

Preparation Time 10 minutes

Cooking Time 45 minutes

700g butternut pumpkin, peeled and cut into 2 cm pieces
Olive oil
1 leek, thinly sliced
2 garlic cloves, crushed
100g sprouting broccoli (or baby spinach leaves)
4 eggs
2 egg whites
60ml (1/4 cup) skim milk
80g (1/3 cup) fresh low-fat ricotta
1/3 cup fresh basil leaves
Mixed salad leaves, to serve

Preheat oven to 200°C (180°C for fan ovens).

Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil. Bake in oven for 25 minutes or until golden.

Chop the sprouting broccoli into 2 cm pieces. Place in a pan with water and boil for 2 minutes. Drain.

Heat a large non-stick frying pan with a little olive oil over medium heat. Add the leek and cook for 5 minutes or until soft, stirring occasionally. Add the garlic and cook for 1 minute or until soft. Add the sprouting broccoli and stir for 1 minute (or if adding baby spinach, stir for 3 minutes or until the spinach wilts).

Line a 26cm x 16cm (base measurement) baking dish with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan.

Whisk the eggs, egg whites and milk in a jug. Pour the egg mixture evenly over the pumpkin and leek. Sprinkle the ricotta evenly over the vegetables.

Bake for 25 minutes or until puffed and golden. Sprinkle with basil.

Enjoy the quiche on its own or serve with mixed salad leaves.