Fridge Friend recipes
Pumpkin and Soft Cheese Quiche with Leaf Salad recipe
A golden savoury quiche filled with sweet pumpkin and creamy soft cheese, finished with a crisp leaf salad. It makes a satisfying lunch or light dinner with a lovely balance of richness and freshness.
65 min · Medium · British Jump to method
Ingredients
- 300g Pumpkin
- 4 Eggs
- 200g Soft Cheese
- 100ml Milk
- 100g Leaf salad
- 2 tbsp Olive Oil
| Nutrition | Per serving |
|---|---|
| Calories | 324 kcal |
| Protein | 12.3 g |
| Carbohydrates | 11.8 g |
| Fat | 25.3 g |
| Saturated fat | 9.4 g |
| Fibre | 2.6 g |
| Sugar | 5 g |
| Sodium | 0.3 mg |
Why this works
Moderate in calories with a good protein contribution, but fairly high in fat and saturated fat due to the soft cheese and olive oil.
Vitamin A precursor. Pumpkin provides beta-carotene, which supports normal vision and immune function.
Protein and selenium. Eggs and soft cheese add quality protein, plus selenium and some B vitamins.
Salt and saturated fat watch-out. Soft cheese can make this dish relatively high in saturated fat, so portion size matters.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Peel and dice the pumpkin into small cubes, then toss with the olive oil and roast on a tray for 20–25 minutes until tender and lightly caramelised.
- In a bowl, whisk the eggs with the milk until smooth, then season with salt and black pepper if using.
- Cut the soft cheese into small spoonfuls or rough pieces and stir most of it into the egg mixture with the roasted pumpkin.
- Tip the filling into a quiche dish and scatter over the remaining soft cheese. Bake for 25–30 minutes until just set and golden on top.
- Toss the leaf salad with a little olive oil just before serving, then slice the quiche and serve alongside the salad.
Prefer the classic version? Classic Ham and Cheese Quiche
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