Made without pastry this is a low carbohydrate and low fat take on a traditional quiche. I served the quiche with a salad of mixed greens, semi-dried tomatoes and avocado salad with a light dressing of olive oil and lemon juice and lots of cracked pepper. Leftovers for lunch today!
Ingredients (Serves 3-4 people)
- ½ butternut pumpkin, seeded, peeled and cut into 2 cm squares
- Olive oil
- 1 leek, halved lengthways and thinly sliced (pale section only)
- 2 minced garlic cloves
- 2 cups washed baby spinach leaves
- 4 eggs plus 2 egg whites
- ¼ cup skim milk
- 1/3 cup low fat ricotta cheese
- 1/3 cup chopped fresh basil leaves
- Mixed salad leaves
- Semi-dried tomatoes
- ½ ripe avocado sliced
Preheat oven to 200C. Line a large, rectangular baking dish with non-stick baking paper. IN a bowl coat the pumpkin in a small amount (approx 2 tsp) olive oil and salt and pepper. Place the pumpkin on the baking paper and bake for approximately 25 minutes or until soft and golden.
While pumpkin is baking heat a dash of olive oil (approx 1-2 tsp) in a fry pan over medium heat. Add the leek and cook until beginning to soften. Add the garlic and cook for anther minute until aromas begin to release. Add the spinach and cook until beginning to wilt, this will not take long and do not over cook! Remove from heat.
Line a rectangular baking dish (approx 26cm x 16cm) with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the dish.
Whisk the egg and egg whites and milk in a jug with a pinch of salt and pepper. Pour egg mixture evenly over pumpkin and leek. Sprinkle the ricotta evenly over the mixture. Place in the oven and bake for approximately 20 – 30 minutes, until looking puffed and golden. Remove from oven, and serve immediately with the chopped fresh basil and salad!