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Pumpkin Spinach and Leek Quiche

Orange Icon  Pumpkin Spinach and Leek Quiche

Orange Icon  Pumpkin Spinach and Leek Quiche

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Submitted by: Joan Mccallum

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Servings: 6

A tasty quiche without the crust makes a healthy lunch for six or dinner for four. (I pre-roast the pumpkin the night before.)

  • 3 1/2 c. pumpkin, fresh, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 leek, fresh, organic
  • 2 clove garlic, fresh, organic
  • 3 c. spinach, fresh, organic
  • 6 egg, omega-3, cage-free, organic
  • 1/3 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1/2 c. cheese, ricotta, raw, grass-fed or pastured, organic
  • 1/4 c. basil, fresh, organic

Before anything else, roast and cube the pumpkin. The pumpkin in this recipe is pre-roasted and cubed.

Preheat oven to 400°F.

Heat a large frying pan over medium heat and smear with just enough coconut oil to cover base of pan. Add the thinly sliced leeks (white part only) and cook for 5 minutes, stirring, until leeks are soft but not brown. Add the crushed garlic and stir cook for 1 minute. If necessary, lift pan a little off the heat to prevent leek from browning. Add the spinach and cook until it wilts.

Line a rectangular baking dish with baking paper then spread the pumpkin and spinach mixture over the dish.

In a small bowl, whisk together the eggs and milk then pour over the pumpkin mix.

Place dobs of ricotta cheese over the quiche and bake for 20 minutes until golden and eggs set.

Serve with fresh basil on top along with a garden salad. (Do NOT skip the basil - it really makes the dish!)