Roast pumpkin and spinach ‘quiche’

This works really well as lunch or dinner with a great salad. You could even have it for breakfast.

Your other option is to make ‘mini quiches.’ I use a silicon muffin pan to bake them in. Reduce cooking time accordingly.



4 eggs from happy hens

1 cup coconut cream

2 cloves of garlic, finely chopped

1 small onion finely chopped.

1 cup roasted pumpkin pieces. (I used 1/3 Jap pumpkin cut into 2cm cubes) You could substitute sweet potato too.

2/3 cup cooked chicken cut into small pieces. (I used some leftover chicken I had cooked for my dinner the night before)

1 bunch silver beet or spinach finely chopped

1 large handful basil leaves, shredded

Salt and pepper to taste.

Optional: 1/2 cup sundried tomatoes or roasted capsicum roughly chopped.


 Preheat oven to 180degrees.

Sauté the onion and garlic in a pan until translucent.

Stir through the chopped spinach and cook until it has wilted slightly.

Add the basil, chicken, roasted pumpkin and sundried tomato/capsicum and combine.

In a separate bowl, lightly whisk the 4 eggs. Add the coconut cream and combine.

Lightly grease a 22cm round deep pie dish and add in all ingredients except the egg mixture.

Spread mixture evenly through dish and pour egg mixture over the top, ensuring that the whole dish is covered.

Bake in preheated oven for 25-30 minutes.

4 thoughts on “Roast pumpkin and spinach ‘quiche’

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