Pumpkin & Spinach Bread Based Quiches
Canteen = Everyday
These muffin quiches are super simple and delicious! Fantastic for dinner and leftovers are perfect for the lunchbox. A great recipe to cook with kids over the holidays and then pack for a picnic. They will love cutting the crusts off the bread and flattening it to put in the tins.
Serves: 12 mini quiches
2 cups mashed pumpkin (dry as possible)
125 g frozen spinach, defrosted, water squeezed out
125 g low fat cottage cheese
½ onion, finely diced
2 tsp mild curry powder
1 salt reduced chicken stock cube
12 slices wholemeal bread
Preheat oven to 180 deg. Spray 12 hole muffin tin with oil.
Combine all ingredients, except bread, in bowl.
Cut crusts off bread, flatten them with a rolling pin, then line each muffin hole with one slice.
Fill each bread cup with pumpkin mixture.
Bake for 60 minutes or until mixture is set.