Quiche
March 27th 2025 Posted at Requests, Vegetarian
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Ingredients
12 eggs
2 cans of coconut cream
2 large onions
8 thick slices of Queensland Blue pumpkin
spinach – 1/4 large bunch – leaves only, stems removed
5 tbsp grated almonds
5 tbsp grated walnuts
salt, pepper & vegeta seasoning
basil (to taste)
garlic (optional)
cheddar cheese (optional)
butter or margarine for greasing
wholemeal bread, crusts removed
olive oil for frying
2 tbsp plain flour
soy sauce or marinade of choice for pumpkin
Method
- Preheat oven to 170°C. Prepare the baking dish by greasing sides with butter/margarine, then line sides with thin strips of baking paper. Grease the bottom and line with wholemeal bread (crusts removed).
- Dice onion and lightly brown in frypan with olive oil. Remove from pan and set aside.
- Slice pumpkin to 1cm thick, dress with marinade of choice (e.g., soy sauce), and lightly brown on both sides in the same pan. Set aside.
- Wilt spinach by pouring boiling water over it. Drain thoroughly, squeeze out excess water, and roughly chop. Set aside.
- In a large mixing bowl, beat eggs slowly. Gradually add coconut cream.
- Add salt, pepper, vegetta, grated nuts, and flour. If using, add cheddar cheese. Mix well.
- Chop the cooled pumpkin into smaller pieces.
- Gently fold all prepared vegetables and remaining ingredients into the egg mixture.
Bake in pre-heated oven for 20 minutes. Check if done by inserting a skewer – it should come out clean.
Note: Prepare and cool the spinach, onion, and pumpkin before making the egg mixture. Have the baking dish ready before starting.