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Roasted Pumpkin, Ricotta & Sage Quiche
Roasted Pumpkin, Ricotta & Sage Quiche
- Preparation time 45 mins
- Serves 4 people
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With this delicious filling on for the classic quiche, it's perfect for the next time you're wanting to cook an easy lunch or dinner during the week. Or if you're the type to meal prep ahead of time, this quiche recipes can be frozen and that's your lunch for the week sorted. Plus it is guaranteed to impress in the office at lunchtime!
Ingredients
- 220g frozen shortcrust pastry case
- 3 eggs
- 125ml (1/2 cup) pure cream
- 2 tbsp finely grated Parmesan cheese
- 1 ½ cups roasted pumpkin cubes (or other roasted veg such as sweet potato)
- 1 tbsp chopped fresh sage
- 80g (1/3 cup) fresh ricotta cheese, crumbled
Method
- Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice.
- Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
- Arrange pumpkin, sage and ricotta over pastry base and carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.
Nutritional Information
- Serving size 235g
- Energy 2040kJ 488kcal
- Protein 15.3g
- Total fat 33.1g
- Saturated fat 17.1g
- Carbs (total) 31.1g
- Carbs (sugar) 10.4g
- Sodium 408mg
- Fibre 2.3g
All nutrition values are per serve.
