Recipe may contain peanuts, tree nuts, milk, sesame and egg.
We’ve left the crust off all together in this low-cal, gluten-free quiche that’s packed with vegies.
500g pumpkin, peeled, deseeded, cut into 1cm-thick wedges
1 large red capsicum, deseeded, cut into 1.5cm pieces
2 tsp extra virgin olive oil
2 red onions, thinly sliced
2 garlic cloves, thinly sliced
2 tsp Coles Italian Red Wine Vinegar
120g baby spinach
60ml (1/4 cup) milk
60g Danish-style feta, crumbled
1/4 cup chopped fresh basil leaves, plus extra leaves, to serve
1 tbsp pine nuts, toasted
5 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Arrange the pumpkin(500g pumpkin, peeled, deseeded, cut into 1cm-thick wedges) and capsicum (1 large red capsicum, deseeded, cut into 1.5cm pieces) on prepared tray. Lightly spray with olive oil (2 tsp extra virgin olive oil). Roast for 25 minutes or until golden and tender. Set aside to cool.
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Step 2Meanwhile, heat the oil in a large non-stick frying pan over medium-low heat. Add the onion (2 red onions, thinly sliced) and cook, stirring often, for 10 minutes or until starting to caramelise. Add the garlic (2 garlic cloves, thinly sliced) and vinegar (2 tsp Coles Italian Red Wine Vinegar). Cook, stirring often, for 5 minutes or until the onion is light golden.
Step 3Place the spinach (120g baby spinach) in a large heatproof bowl. Add enough boiling water to cover and set aside for 10 seconds. Drain then refresh under cold running water. Squeeze out the excess water and chop the spinach.
Step 4Whisk together the eggs (8 eggs) and milk (60ml (1/4 cup) milk) in a large bowl. Stir in the feta (60g Danish-style feta, crumbled), basil (1/4 cup chopped fresh basil leaves, plus extra leaves, to serve) and spinach. Season.
Step 5Reduce oven to 180C/160C fan forced. Lightly grease a 16 x 26cm slice pan and line the base and sides with baking paper, allowing the paper to overhang the long sides. Arrange the roast vegetables and onion over the base of prepared pan. Evenly pour the egg mixture over the top. Bake for 30 minutes or until the quiche is puffed and golden. Turn onto a wire rack and set aside for 10 minutes to cool slightly. Sprinkle with the pine nuts (1 tbsp pine nuts, toasted). Slice the quiche and serve sprinkled with extra basil leaves.
All quantities above are averages