This is perfect served with a leafy green salad on a hot Summer day.
Course Main
Cuisine French
Keyword Easy
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Servings 4
Ingredients
700gbutternut pumpkinpeeled, chopped into 2cm cubes
olive oil spray
1leekhalved lengthways, thinly sliced
2garlic clovesfinely chopped
100gbaby spinach leaveswashed
5eggs
2egg whites
0.25cuplight milk
½cupvintage cheddar cheesegrated (alternative: feta or ricotta)
⅓cupfresh basilcoarsely chopped
Instructions
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 20 minutes or until golden.
Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add bacon to the pan and cook for 5min until crispy on both sides.
Add the leek and cook, stirring occasionally, for 5min or until soft. Add the garlic and stir for 1min. Add the spinach and cook for 3min or until the spinach just wilts.
Line a 26 x 16cm slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan.
Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with basil and cheese.
Bake for 20 minutes or until puffed and golden. Serve with mixed salad leaves, if desired.