Tuna, leek and pumpkin quiche

title="Tuna, leek and pumpkin quiche"
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• 0:30 Prep


• 1:50 Cook


• 
  6 Servings


• Advanced

This tuna quiche, which is packed full of vegetables, can be served warm or at room temperature.

Featured in
Leek recipes, Nutrition information

Ingredients

• 2 sheets ready-rolled shortcrust pastry, partially thawed


• 200g butternut pumpkin, peeled, cut into 1cm pieces


• 2 tablespoons olive oil


• 1 medium leek, trimmed, halved, washed, sliced


• 1/4 cup frozen peas, thawed


• 425g can tuna in springwater, drained, flaked


• 8 eggs


• 1/2 cup reduced-fat sour cream

Method

• 
  
  
  Step 1
  
  
  
  
  Place a large baking tray in the oven. Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 5cm-deep, 25cm (base) round, fluted, loose-based flan tin with pastry. Trim excess pastry. Place tin in freezer for 20 minutes or until frozen.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place tin on heated baking tray. Bake for 10 to 12 minutes or until pastry is light golden. Remove from oven. Reduce temperature to 180°C/160°C fan-forced.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine pumpkin and half the oil on a baking tray. Bake for 20 minutes or until tender. Set aside. Meanwhile, heat remaining oil in a frying pan over medium heat. Cook leek for 5 minutes or until tender.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Arrange pumpkin, leek, peas and tuna over pastry. Using a fork, beat eggs, sour cream and salt and pepper in a jug. Pour egg mixture over vegetables. Bake for 45 to 50 minutes or until just set. Serve.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2153 kj

  Energy




• 32g

  Fat Total




• 12g

  Saturated Fat




• 2g

  Fibre




• 26g

  Protein




• 343mg

  Cholesterol




• 485.79mg

  Sodium




• 8g

  Carbs (sugar)




• 29g

  Carbs (total)

All nutrition values are per serve

• Author: Donna Boyle


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au