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Roasted Pumpkin, Ricotta & Sage Quiche

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Preparation time: 45 min
Serves 4 people
3.6 Average Rating

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!

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Published

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

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  1. 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.
  2. Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
  3. 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.

Nutrition Per Serve

  • 235g Serving size
  • 2040kJ 488kcal Energy
  • 15.3g Protein
  • 33.1g Total fat
  • 17.1g Saturated fat
  • 31.1g Carbs (total)
  • 10.4g Carbs (sugar)
  • 408mg Sodium
  • 2.3g Fibre

Reviews

Overall Rating

Average Rating: 3.6

18 reviews

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