Some great hits and tips on Shopping & Labels at last night nutrition blitz topic. This is the healthy recipe that we show cased last night. Pumpkin, leek & spinach quiche A no-crust quiche. Ingredients: 700g butternut pumpkin, peeled, cut into 2cm pieces ProChef Olive Oil Spray 1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways 2 garlic cloves, crushed 100g baby spinach leaves 4 eggs 2 egg whites 60ml (1/4 cup) skim milk 80g (1/3 cup) fresh low-fat ricotta 1/3 cup fresh basil leaves Mixed salad leaves (optional), to serve Step 1 Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake in oven for 25 minutes or until golden. Step 2 Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts. Step 3 Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan. Step 4 Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with ricotta. Bake for 20 minutes or until puffed and golden. Sprinkle with the basil. Serve with mixed salad leaves, if desired. Nutritional Content Energy 200 Calories Fat Total 8.50g Fat saturated 3.50g Carbohydrate Total 15.00g Carbohydrate sugars 0g Protein 16.00g Dietary Fibre 4.00g Cholesterol mg Sodium mg Originally published on taste.au
Posted on: Wed, 13 Aug 2014 19:53:35 +0000
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