Pumpkin and spinach crustless quiche recipe

Step 1

Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Arrange the pumpkin and capsicum on prepared tray. Lightly spray with olive oil. Roast for 25 minutes or until golden and tender. Set aside to cool.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over medium-low heat. Add the onion and cook, stirring often, for 10 minutes or until starting to caramelise. Add the garlic and vinegar. Cook, stirring often, for 5 minutes or until the onion is light golden.

Step 3

Place the 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 4

Whisk together the eggs and milk in a large bowl. Stir in the feta, basil and spinach. Season.

Step 5

Reduce 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. Slice the quiche and serve sprinkled with extra basil leaves.