Name: Pumpkin and Spinach Flan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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:

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

Metric - Imperial

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

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Pumpkin and Spinach Flan