Pumpkin and Spinach Quiche

    1 hour 35 minutes

    This quiche has flat bread wraps as the shell and is baked with pumpkin, spinach, spring onions, ricotta cheese, milk cream, eggs with a hint of nutmeg and salt.


    Washington, United States
    16 people made this

    Serves: 4 

    • 600g pumpkin, cut into 2cm squares
    • 1 tablespoon olive oil, for pumpkin
    • 1 large bunch spinach, washed, stalks removed
    • 2-3 sheets flat bread wraps
    • 3 eggs
    • salt and pepper to taste
    • 1/2 teaspoon nutmeg
    • 150ml cream
    • 200ml milk
    • 3 spring onions, sliced
    • 1/2 cup ricotta cheese, crumbled

    Preparation:15min  ›  Cook:1hour15min  ›  Extra time:5min resting  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Oil and season the pumpkin. Place in the oven until golden brown, about 30 minutes. Roughly dice the spinach then steam for 5 minutes. Cool the spinach then squeeze out all the excess water - get it really dry.
    2. Grease a flat sided quiche dish well then lay in the sheets of flat bread using a little water to seal the bread. Mix together the eggs, salt, pepper, nutmeg, cream and milk.
    3. Put the pumpkin, spinach, spring onions and ricotta cheese randomly into the quiche dish. Pour egg mixture over gently. Bake for 30-40 minutes until firm and golden brown. Allow to rest for 5 minutes before cutting.

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