You can’t go wrong with a classic quiche! Not only is it a super tasty lunch or dinner option, but it’s also an incredibly cheap way to use up any leftover veggies you are looking to get rid of.
The combination of ham, pumpkin and spinach in this delicious version works perfectly. Cook it up in bulk and you can easily package up the leftovers and pop them in the freezer to be enjoyed at a later date!
- 600g butternut pumpkin, chopped, peeled, 2cm cubes
- Olive oil spray
- 2 sheets frozen puff pastry, thawed
- 1 leek, pale section only, halved lengthways
- 4 free range eggs
- 100ml low fat milk
- 100g shaved ham, chopped
- 25g spinach leaves
- 3/4 cup reduced fat cheddar cheese, grated
- Preheat oven to 200C fan forced. Line roasting pan with baking paper. Place pumpkin in prepared pan. Spray lightly with olive oil and season with pepper. Roast for 25 minutes or until tender and light golden.
- Wash, dry and thinly slice leek. Place into microwave-safe bowl. Cover with damp paper towel and microwave on High or 100% for 1 1/2 minutes or until leek is soft. Set aside to cool.
- Cut 23cm round from 1 pastry sheet and 3cm x 5cm wide strips from the second sheet. Press pastry round over base of lightly greased, 6cm deep x 22cm base springform pan. Use strips to line side. Press strips and base together to seal. Place a sheet of baking paper over pastry. Half-fill with baking weights. Bake for 18-20 minutes until edges light golden. Remove paper and beans and bake for a further 10-15 minutes until the base is golden. Remove from the oven.
- Whisk the eggs and milk together in a jug and set aside for 5 minutes to allow the bubbles to subside. Combine the pumpkin, leek, ham, spinach and cheese then spoon into the pastry case. Pour egg mixture evenly over the filling, return to the oven and bake for 30 minutes or until set in the centre. Stand 5 minutes. Serve.