Makes 16 serves
Nutritional Guide – Per Serve
Energy: 142 cal
Saturated Fat: 0.9g
300g butternut pumpkin, peeled, diced
50g baby spinach
24 slices wholemeal bread, crusts removed
2 teaspoons olive oil
Olive oil spray
½ cup reduced fat milk
50g reduced fat fresh ricotta, crumbled
Salt and pepper to season
Step 1 Preheat oven to 200°C/180°C fan-forced.
Step 2 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add pumpkin. Cook for 5 minutes or until pumpkin is just tender. Add spinach. Cook for 5 minutes or until wilted. Remove from heat. Stand for 10 minutes to cool.
Step 3 Meanwhile, place 1 slice of bread on a flat surface. Using a rolling pin, flatten bread slightly. Using a 7.5cm round cutter, cut 1 round from bread. Press round into 1 hole of two 12-hole, 11/2 tablespoon- capacity round-based patty pans. Repeat with remaining bread. Lightly spray bread with oil. Bake for 5 to 6 minutes or until just golden. Remove from oven.
Step 4 Whisk eggs and milk together in a jug. Season with salt and pepper. Spoon spinach mixture evenly between bread cases. Top with ricotta. Pour over egg mixture. Bake for 12 to 15 minutes or until golden and set. Enjoy 1 quiche per serve.
About the LifeShape Clinic
Over 15 years, the LifeShape Clinic (formerly Wesley LifeShape Clinic) has helped more than 10,000 Australians achieve healthier, happier lives through their award winning weight management programs. The LifeShape program enables the lifestyle and health benefits gained from losing weight, improving your health and gaining a positive mindset.
The clinic’s team of specialist medical professionals support each client by creating a personalised weight loss plan to reach a healthy weight, improve nutrition, exercise and mindset – helping to find balance and break the dieting cycle.
Find out how the clinic can help you achieve your health and wellness goals.