Pumpkin and kale quiche
This pumpkin and kale quiche is a delicious way to pack extra veggies into your day—perfect for lunchboxes, easy dinners, or weekend brunch. With a rich, savoury filling and golden pastry, it’s a crowd-pleaser that feels a little fancy but is simple to make.
Print
Pin
Save
Servings: 6
Calories: 120kcal
Ingredients
- Shortcrust pastry
- 75 g sourcream
- 200 g diced cooked pumpkin
- 4 eggs
- ½ cup wholemeal flour
- ½ bunch kale chopped
Instructions
- Pre-heat the oven to 180C (390F) fan-forced and grease a loose-bottom quiche tin.
- Cut the pastry to fit the tin and press it into the tin.
- Stab the pastry all over with a fork.
- Place a piece of baking paper or aluminium foil over the top and fill it with pie weights (I use dried beans - keep them in the fridge and re-use them).
- Bake the pastry for 15 minutes.
- Remove from the oven.
- Combine all the filling in a bowl and spread it into the pastry.
- Bake for another 30 minutes or until firm.
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 48mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3871IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
