| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 2 cups pumpkin (peeled & diced into 2 x 2cm cubes)
- 2 cups broccoli florets (halved)
- 1 tbsp olive oil (extra virgin)
- 1 tbsp rosemary (dried)
- 1 small red onion (cut into small wedges)
- 8 large, free-range eggs
- 3/4 cup almond milk (unsweetened)
- 2 cups baby spinach (roughly chopped)
- 1/4 cup parsley (fresh, chopped)
- 1 pinch pink salt
- 1 pinch black pepper
- pesto (to serve, optional)
Ingredients
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Instructions
- Pre-heat fan-forced oven to 180°C.
- In a mixing bowl, combine pumpkin, broccoli, olive oil and rosemary. Place in an oven-baking tray and roast for approximately 30 minutes or until tender and golden. After half way, add red onion to tray and roast for remaining time.
- In a large bowl whisk eggs with almond milk, parsley, salt and pepper.
- Remove cooked vegetables from oven.
- In a greased or lined quiche or pie dish spread vegetables out evenly. Sprinkle over baby spinach. Pour over egg mixture ensuring that all vegetables are covered. Add extra eggs to cover vegetables if needed.
- Bake in oven for 30 - 40 minutes or until egg is set.
Recipe Notes
About Casey-Lee
Casey-Lee Lyons is a naturopath, nutritionist, recipe developer and founder of Live Love Nourish. She is passionate about inspiring health and happiness through easy-to-understand nutritional and lifestyle advice. Casey-Lee’s refreshing approach to gluten, dairy and sugar-free nutrition has helped many people improve their health, increase energy, find their natural weight, improve gut and digestive health, balance hormones, heal cravings and more.
Instagram @livelovenourishaus Facebook @livelovenourish
