Pumpkin Quiche© Copyright 2017. All rights reserved and enforced
© Randal Oulton
This pumpkin quiche with phyllo crust is both a conversation piece and a crowd pleaser.
It's relatively easy to throw together because we're using three cheats: a can of pumpkin, a carton of liquid egg, and the delicious crust is just sheets of store-bought phyllo pastry. The baking time is an hour, but you can put your feet up while that's happening.
Serve as part of a meal with salads or cooked veg, and perhaps a spoonful of cranberry sauce on the side.
And amazingly, only 3 Weight Watchers PointsPlus® per generous 1/3 pound (150 g) slice (not that anyone needs to know.)
Number of servings: 8 x 150 g (5 oz) slices
Estimated Prep Time: 25 minutes
Estimated Cooking Time: 1 hour Cooking at: 350 F / 180 C / Gas Mark 4
Wash the mushrooms, chop them coarsely, put into a frying pan along with the peeled, chopped onion, minced garlic, 1/2 cup (125 ml / 4 oz) of stock and all the herbs, salt and pepper. Bring to a quick boil, then lower to a slow simmer for about 10 to 15 minutes or until onion is cooked. When the onion is cooked, add the 4 cups (120 g / 4 oz) of roughly-chopped spinach, and let them cook for about 2 minutes -- just enough time to wilt the spinach.
Remove from heat, stir in the pumpkin, the cheeses and the egg mixture. Set aside.
Spray the pie dish lightly with cooking spray. Put the first sheet of phyllo pastry in, folding the edges in. Spray it lightly, then repeat till all 4 of the sheets of phyllo are in. Pour in the filling, and smooth it out evenly.
Bake at 175 C (350 F) for one hour; longer if needed for a knife to come out clean.
Serve piping hot.
Recipe notesFor the liquid egg, use the plain, unflavoured (i.e. original) version product such as Egg Beaters or Egg Creations.
Just use canned pumpkin. For the 2 cups of pumpkin, a 15 oz / 445 ml can is close enough.
To make the crust thicker in the middle, trim off some of the edge of the phyllo instead of folding it all down on the edge, and lay the cut off pieces in the centre.
If you don't have any stock, just use water, maybe flavoured with a tablespoon of wine, beer, vermouth or Maggi.
Nutrition Notes3 Weight Watchers PointsPlus® per slice (1/8th the quiche.)
This recipe makes a quiche that is 1.2 kg (2.6 pounds.) There are a total of 25 PointsPlus® in the whole quiche.
We used a salt substitute.
We used a low-fat cheddar that was 1 point per 30 g (1 oz.)
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Please share this recipe with your friends. They may love it.