Healthier pumpkin and spinach quiche recipe

Healthier pumpkin and spinach quiche recipe


Heres how to receive put up with quiche to a collective new level! Make it deep-dish and stuff it similar to layers of hearty veg, dont miss the easy short-crust pastry, its made later than olive oil in place of butter.

The ingredient of Healthier pumpkin and spinach quiche recipe

  1. 250g butternut pumpkin, peeled, deseeded, cut into 4mm-thick slices, crossways
  2. 1 tbsp olive oil
  3. 100g baby spinach
  4. 3 large garlic cloves, crushed
  5. 1/2 bunch kale, hard stem removed leaves torn into pieces
  6. 2 tsp dried chilli flakes
  7. 1 tsp sea salt flakes
  8. 8 eggs
  9. 130g (1/2 cup) plain Greek yoghurt
  10. 100g feta, discontinuous into large chunks
  11. 3 green shallots, thinly sliced
  12. 1 tsp chopped fresh thyme
  13. Beetroot & sweet potato chips, to support
  14. 450g (3 cups) spelt flour
  15. 1 tsp sea salt flakes
  16. 160ml (2/3 cup) further virgin olive oil
  17. 80ml (1/3 cup) cold water
  18. 1/4 bunch buoyant continental parsley, leaves picked

The instruction how to make Healthier pumpkin and spinach quiche recipe

  1. To make the pastry, place the flour and salt in a bowl. Make a competently in the centre. build up the oil and water. disturb until a dough starts to form. point dough onto a lightly floured surface. Gently knead until the dough comes together. impinge on into a disc and wrap in plastic wrap. Place in the fridge for 30 minutes to chill.
  2. Meanwhile, place the pumpkin in a large microwave-safe bowl. ensue 2 tbs water. Cover the bowl taking into account bearing in mind plastic wrap. Microwave as regards High for 4 minutes or until just tender. Transfer to a plate lined past paper towel to drain. Set aside to cool.
  3. Heat the oil in a large non-stick frying pan exceeding medium-high heat. mount up the spinach and garlic. Cook, stirring, for 1-2 minutes or until the spinach has wilted and any liquid has evaporated. Transfer to a bowl and set aside to cool slightly.
  4. Invert the base of a 6cm-deep, 20cm (base measurement) round springform pan. newscaster put up to in pan. Spray once oil to grease. Roll out the pastry just about a large sheet of baking paper to a 35cm disc. Line pan subsequently pastry. Trim and discard any excess. Gently peel a little of the pastry away from the side of the pan and place individual parsley leaves flat together with the pastry and the pan (see picture). Repeat past unshakable parsley leaves, moving roughly speaking the edge of the pastry. Place the pan in this area a baking tray and place in the fridge for 30 minutes to chill.
  5. Meanwhile, preheat oven to 200C/180C adherent forced. Place the kale on the subject of with reference to a baking tray. Spray taking into account bearing in mind oil. Sprinkle once chilli and salt flakes. Bake for 12 minutes or until crisp. Set aside.
  6. Line pastry fighting once baking paper and fill gone pastry weights or rice. Bake for 15 minutes. cut off surgically remove the paper and weights or rice. Bake for a supplementary new 10 minutes or until lively golden. Set aside for 10 minutes to cool slightly.
  7. shorten oven to 180C/160C enthusiast forced. Whisk the eggs and yoghurt together in a large jug. Season. go to the feta, shallot and thyme to the cooled spinach mixture. excite to combine.
  8. Place half the pumpkin on top of higher than the base of the pastry. Drizzle with a thin lump bump of the egg mixture. Repeat subsequent to the long-lasting pumpkin. Scatter exceeding the spinach mixture. Pour more than unshakable egg mixture. Shake pan slightly to evenly distribute the egg. Bake for 1 hour 10 minutes or until filling is set and golden. Set aside in the pan for 15 minutes to cool slightly.
  9. Top the quiche later the sweet potato, beetroot and kale chips to serve.

Nutritions of Healthier pumpkin and spinach quiche recipe


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