Pumpkin and Spinach Flan

This savoury pumpkin, spinach and bacon flan with creamy ricotta cheese is delightful served hot out of the oven or re-heated for leftovers.
Print Recipe
Course: Breakfast, Mains
Cuisine: Cheese, Egg, Pork
Keyword: Nut Free, Quiche
Servings: 2
Carbohydrates: 6.5g
Protein Serves: 2

Ingredients

  • 200 g Pumpkin cut into 3cm cubes
  • 60 g Frozen spinach thawed and drained
  • 60 g Ricotta cheese
  • 2 slices Bacon chopped
  • 2 Eggs
  • 1 tbsp Dijon mustard
  • 2 tsp Olive oil

Instructions

  • Preheat oven to 180ºC (355ºF).
  • Line a baking tray with baking paper spread pumpkin cubes on tray, lightly drizzle with olive oil and bake for approximately 20 minutes until soft and lightly browned.
  • In a mixing bowl, combine eggs, spinach, ricotta, bacon, mustard and your preferred herbs and spices.
  • Pour half of the mixture into a small round greased baking dish, add pumpkin, pour the remaining mixture over pumpkin.
  • Bake for 20 minutes or until golden brown.

Nutrition

Calories: 218kcal | Carbohydrates: 6.5g | Protein: 18.8g | Fat: 12.1g | Saturated Fat: 3.6g | Potassium: 726mg | Fiber: 3.9g | Sugar: 6.2g | Protein Serves: 2
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