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.
Cook time 45 min
Prep time 10 min
Ingredients:
4 cups pumpkin1 leek
2 garlic cloves
3 cups spinach
2 egg whites
1/4 cup milk (1% fat)
1/3 cup ricotta cheese
1/2 cup basil leaves
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.
Instructions:
Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 110kcal
Protein 7g
Carbohydrates 18g
Fiber 1.82g
Sugar 6g
Fat 2.04g
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