Name: Mini Crustless Squash Quiches
Prep time: Total prep and cook time: 50 mins plus 10 mins cooling
Yield: 2
Ingredients: 125g butternut squash, peeled, deseeded and diced; 50g baby spinach; 1 roasted red pepper in brine from a jar, drained and cut into small chunks; 4 spring onions, sliced; 5 medium eggs; ½ tsp smoked paprika; 1 cal cooking spray; Sliced pickled baby beetroot from a jar, to serve; Lettuce leaves, to serve

Mini crustless quiches with butternut squash, baby spinach, red pepper, and spring onions on lettuce with a jar of pickled baby beetroot on the side.

A great on-the-go lunch, a light supper or a seriously satisfying snack. However you enjoy yours, you’re in for a treat! This recipe was selected in partnership with Slimming World.

Serves

Prep

Total prep and cook time: 50 mins plus 10 mins cooling

Nutrition information

Each 327g serving contains (includes serving suggestion)

KCal: 260
Carbs: 11.0g
Fibre: 4.0g
Protein: 21.0g
Fat: 14.0g
(Medium)
Saturates: 3.7g
(Low)
Sugars: 9.1g
(Low)
Salt: 0.7g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

125g butternut squash, peeled, deseeded and diced
50g baby spinach
1 roasted red pepper in brine from a jar, drained and cut into small chunks
4 spring onions, sliced
5 medium eggs
½ tsp smoked paprika
1 cal cooking spray
Sliced pickled baby beetroot from a jar, to serve
Lettuce leaves, to serve

Method

Step 1

Preheat your oven to 180°C/fan 160°C/gas 4.

Step 2

Put the squash and 2 tbsp water in a non-stick saucepan and season lightly with pepper. Cover and cook over a low heat for 5-10 minutes, or until tender. Uncover, add the spinach and cook until the spinach has wilted. Remove from the heat and leave to cool slightly, then stir in the red pepper and spring onions.

Step 3

Crack the eggs into a bowl with the paprika and some freshly ground black pepper. Beat well with a fork. Spray the holes of a 6-hole non-stick muffin tin with 1 cal cooking spray. Divide the squash mixture between the holes, then pour in the egg mixture. Bake for 20 minutes, or until set.

Step 4

Leave the quiches to cool in the tin for 10 minutes, then carefully remove, running a palette knife around the edges to loosen, if necessary. Set aside to cool.

Step 5

Divide the quiches between 2 plates and serve with the beetroot and lettuce. These quiches will keep in an airtight container in the fridge for up to 2 days.

Mini Crustless Squash Quiches