I realised I only give you recipes for pasta or noodles so here’s a few different carbohydrates. Go crazy.
Ingredients:
¼-⅓ pumpkin, cut into 3cm cubes
Olive oil
3 onions, thinly sliced
3 teaspoons brown sugar
3 tablespoons balsamic vinegar
1 bag of baby spinach
2 teaspoons thyme, dried or fresh
5 eggs
100 ml cream
Salt and pepper
Bunch of parsley, roughly chopped
100 grams feta
1 sheet of savoury sheet pastry, frozen
1 tablespoon of butter, softened
⅓ cup of grated cheese
Method:
Preheat the oven to 180°C. On a baking tray, place cubed pumpkin, salt and pepper, and 1-2 tablespoons of olive oil. Mix together, and place into the oven for 20-25 minutes or until the pumpkin is soft. Leave the oven on for the quiche.
Meanwhile, heat 2-3 tablespoons of olive oil in a pan over medium heat. Add onions and cook down until soft, stirring occasionally. When they are starting to brown, add brown sugar and balsamic vinegar, mix together and cook for a further 5-7 minutes, stirring occasionally.
Add the bag of spinach to the pan along with the thyme, cook until the spinach has just wilted. Take off the heat.
In a bowl, whisk together 5 eggs, cream, salt, pepper and parsley.
Allow the frozen sheet pastry to thaw for 5 minutes. Meanwhile, use a paper towel to spread some softened butter onto a pie dish. Roll out the pastry slightly so that it fits your pie dish. Place your pastry over the dish and use your hands to mould the pastry into the dish. Poke holes into the base of the pastry with a fork.
Scatter the pumpkin on top of the pastry, followed by the caramelised onion and spinach mixture, and crumbled feta. Pour the egg mixture on top and sprinkle over the cheese. Place the quiche into the oven and bake for 25-30 minutes or until golden brown.