A hearty and delicious quiche filled with roasted butternut pumpkin, tender leek, shaved ham, spinach, and reduced-fat cheddar cheese, all encased in a golden puff pastry crust.

australian

european

french

Nutrition

Rich in protein from eggs, ham, and cheese, with good amounts of vitamin A and fiber from pumpkin and spinach, though relatively high in fat and carbohydrates from the puff pastry

Calories	300 kcal
Energy	1255 kJ
Protein	12 g
Total Fat	17 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	7 g
Cholesterol	106 mg
Carbohydrate	23 g
Sugars	3 g
Dietary Fibre	2 g
Sodium	275 mg

*per serving

PescatarianNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchbakingbrunchmain courseoven and roastingfamily friendly

Ham, pumpkin and spinach quiche recipe

www.kidspot.com.au (Kidspot)

8

Name: Ham, pumpkin and spinach quiche recipe — Tasty Bites
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 8 servings
Ingredients: 600 g Butternut Pumpkin (chopped, peeled, 2 cm cubes); Olive Oil Spray; 2 sheets Frozen Puff Pastry (thawed); 1 Leek (pale section only, halved lengthways); 4 Free Range Eggs; 100 ml Low Fat Milk; 100 g Shaved Ham (chopped); 25 g Spinach Leaves; 0.75 cup Reduced Fat Cheddar Cheese (grated)

servings

0

per serve

0

minutes

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Ingredients

600 g Butternut Pumpkin chopped, peeled, 2 cm cubes

Olive Oil Spray

2 sheets Frozen Puff Pastry thawed

1 Leek pale section only, halved lengthways

4 Free Range Eggs

100 ml Low Fat Milk

100 g Shaved Ham chopped

25 g Spinach Leaves

0.75 cup Reduced Fat Cheddar Cheese grated

Equipment

Paper towel

Microwave

Springform pan

Jug

Dried beans

Microwave-safe bowl

Roasting pan

Whisk

Baking paper

Instructions

Preheat oven to 200°C fan forced. Line a 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.

Meanwhile, wash, dry and thinly slice the leek then place into a microwave-safe bowl. Cover with damp paper towel and microwave on High/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 the pastry round over the base of a lightly greased, 6cm deep x 22cm base springform pan. Use the strips to line the side, press strips and base together to seal. Place a sheet of baking paper over pastry. Half-fill with dried beans. Bake for 18-20 minutes until edges light golden. Remove the paper and beans and bake 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 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 before cutting into wedges to serve.