Pumpkin, leek & spinach quiche

Savor the flavors of fall with our Pumpkin, Leek & Spinach Quiche! This deliciously healthy recipe combines sweet pumpkin, fresh leeks, and spinach with creamy ricotta and fragrant basil for a nutritious meal. Made with egg whites and low-fat milk, it's a lighter option perfect for any time of day.

  • 06 Feb 2025
  • Cook time 45 min
  • Prep time 10 min
  • 4 Servings
  • 8 Ingredients

Pumpkin, leek & spinach quiche

Quiches are a delightful dish that can be enjoyed any time of the day, and they offer great flexibility with the ingredients you can use. This Pumpkin, Leek & Spinach Quiche is a delicious, nutritious, and visually appealing option, perfect for family gatherings or a simple meal at home. Packed with the rich flavors of pumpkin, leek, and spinach, and complemented by creamy ricotta cheese and aromatic basil, this quiche is sure to impress.

Ingredients:

4 cups pumpkin
480g
1 leek
180g
2 garlic cloves
6g
3 cups spinach
90g
2 egg whites
63g
1/4 cup milk (1% fat)
60g
1/3 cup ricotta cheese
72g
1/2 cup basil leaves
3.50g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Pumpkin:
- Peel and cut the pumpkin into cubes (if not pre-cut).
- Place the pumpkin cubes on a baking sheet lined with parchment paper.
- Drizzle with a bit of olive oil and season with salt and pepper.
- Roast in the oven for about 20-25 minutes or until tender. Set aside to cool.
3. Sauté the Vegetables:
- In a large pan, heat a tablespoon of olive oil over medium heat.
- Add the sliced leeks and sauté for about 5 minutes, until they start to soften.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
4. Prepare the Filling:
- In a large mixing bowl, whisk together the egg whites and milk until well combined.
- Add the ricotta cheese and stir until smooth.
- Season with a pinch of salt and pepper to taste.
5. Assemble the Quiche:
- Add the roasted pumpkin, sautéed leek and spinach mixture, and chopped basil leaves to the egg mixture.
- Gently fold the mixture until all ingredients are evenly distributed.
6. Bake the Quiche:
- Pour the mixture into a greased quiche or pie dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is lightly golden.

7. Cool and Serve:
- Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing.
- Serve warm or at room temperature, garnished with extra basil leaves if desired.

Tips:

- Ensure the pumpkin is evenly chopped to allow for consistent cooking.

- Leeks can sometimes hold dirt between their layers; make sure to clean them thoroughly by slicing them lengthwise and rinsing under cold water.

- Wilt the spinach slightly before adding it to the quiche. This helps to release excess moisture and prevents the quiche from becoming soggy.

- Use fresh basil leaves for the best flavor; incorporating them into the egg mixture ensures even distribution throughout the quiche.

- Let the quiche cool for a few minutes after baking to allow it to set properly before slicing.

This Pumpkin, Leek & Spinach Quiche is a wholesome and flavorful dish that's perfect for any occasion. Its delightful blend of vegetables and cheese ensures every bite is satisfying. Serve it warm or at room temperature for a delicious meal that will impress your family and friends. Don't forget to pair it with a fresh side salad or some crusty bread for a complete meal.

Nutrition Facts
Serving Size240 grams
Energy
Calories 110kcal5%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 18g5%
Fiber 1.82g5%
Sugar 6g6%
Fat
Fat 2.04g2%
Saturated 1.12g4%
Cholesterol 7mg-
Vitamins
Vitamin A 650ug72%
Choline 24mg5%
Vitamin B1 0.12mg10%
Vitamin B2 0.31mg24%
Vitamin B3 1.08mg7%
Vitamin B6 0.26mg15%
Vitamin B9 80ug19%
Vitamin B12 0.16ug7%
Vitamin C 24mg26%
Vitamin E 2.17mg14%
Vitamin K 130ug112%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.24mg27%
Iron, Fe 2.29mg21%
Magnesium, Mg 54mg13%
Phosphorus, P 130mg11%
Potassium, K 680mg20%
Selenium, Se 7ug13%
Sodium, Na 90mg6%
Zinc, Zn 0.88mg8%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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