Rebel’s delicious egg-y quiche-y things {better than they sound}

mini-quiches

I know, I know. I’ve committed the ultimate blogger sin by sharing a VERY ordinary photo of something I made. Yep, I’m no food stylist {in case you didn’t know already}. But I had to share. My friend Rebel made these quiches for Lacey’s birthday party earlier this year, and I usually keep my distance from egg-y type things, but I was addicted to these. I begged for the recipe and had to make them myself. So forget the bad photo and just try them.

Easy quiche with pumpkin and spinach

Ingredients

500g pumpkin, cut into cubes
2 egg, whites only
4 eggs
125g ricotta
1 cup of grated cheese
4 or 5 shallots thinly sliced
1/2 a cup of semi dried tomatoes chopped
About 30g baby spinach torn up

Method

♥ Season pumpkin and bake at 200º for 20-25 mins. Remove and reduce oven heat to 180º.
♥ Whisk eggs, ricotta, cheese and shallots, set aside.
♥ Divide pumpkin, spinach & tomato into 12 muffin dish, top each with egg mix.
♥ Bake for 15-20 mins. Eat hot or cold.

They’re the perfect make ahead food. You can reheat them in the oven too. So good!

Comments

  1. mich3ll3w says

    As the owner of surprisingly productive chooks (the surprise was that my maths was so bad – 4 chooks = 4 eggs a day = 28 eggs a week) I think I’m about to try this recipe immediately! It looks yummy! :-) BTW, the photo isn’t that bad.

  2. Trish says

    Wow, These look delicious and I will definitely try them especially as they have my favourite vegetable pumpkin

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