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

Fat Mum Slim /


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


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


♥ 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!

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  • Wow these look great! And sound really easy to make.

  • YUM! I love these kinds of things! 🙂

  • mich3ll3w

    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.

  • Trish

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

  • Tanya

    was just about to make little quiches with loads of puff pastry – going to try this instead

  • Hey hon, quick question – are these OK to freeze? How long do they stay safe and edible for? I am really crap/new at this haha xx

    • Oh Kez, I don’t know how I missed your comment! I have never frozen them, but I imagine they would be fine!