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Fitness Recipe: Pumpkin quiche with spinach and mozzarella

Pancakes don’t just have to be sweet. How about trying a French delicacy called Quiché? However, we modified the original recipe slightly to make the Quiché a little less fattening. We replaced the creamy base with pumpkin puree. This adds more interesting flavor notes to the final result. And the mozzarella, which melts beautifully into the kitschy, is also not to be missed. are you hungry yet


  • 500g pumpkin puree (prepared or homemade, see method)
  • 275 grams of chilled puff pastry
  • 100 grams of light mozzarella cheese
  • 100 grams of fresh spinach
  • 3 eggs
  • 1 small onion
  • 1 clove of garlic
  • Salt to taste
  • Black pepper to taste
  • Olive oil spray
  • Rice or legumes for weighing the dough


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If you buy ready-made products pumpkin puree, You have less work to do. Otherwise, if you’re making the filling from scratch, you’ll have to start prepping it. Wash the Hokkaido pumpkin and cut it in half. Do not peel or trim the skin, it is not necessary. Extract the seeds from both halves, then place the pumpkin on a baking tray and Bake in a preheated oven at 180°C for 30-45 minutes (depending on the size of the pumpkin). If you want to shorten the baking time, you can cut it into smaller pieces. You can tell when a pumpkin is baked properly by the fact that it is completely soft when pierced with a fork. once finished, Let it cool and mix To prepare a smooth pumpkin purée. If it seems too thick, add water and mix again.

And now you can get to the actual setting of kitschy. Take a tin’s tour Spray it with oil spray. Then row the whole tin with puff pastry So that it has thicker edges. Pierce the bottom of the pastry in several places with a fork and weight it with an uncooked layer rice or legumes at the bottom. This will weight the pastry down and up prevent it from rising while baking. Then put it in a file Hot oven at 180 and bake for approx 15 minutes.

Meanwhile, prepare the filling. Seal garlic and onions into small pieces. Then mix in a bowl with Eggs, spinach, pumpkin puree and mozzarella slices. If you have small balls of mozzarella, just cut them in half. Larger pieces should be cut into smaller pieces. Mix everything together and season salt And the Pepper.

Pumpkin quiche with spinach and mozzarella

Pour the mixture over the baked puff pastry and bake the whole quiche until golden brown again at 180. This will take approximately 25 to 35 minutes.

Then just wait for the quiche to cool down and serve. in good health!

Pumpkin quiche with spinach and mozzarella

nutritional values

1 serving (8 servings in total)

energy value 226 calories
protein 8.5 grams
carbohydrates 20 grams
Fats 12 grams
the basic 2 g

With today’s recipe, you are sure to please everyone who prefers savory sweets. This quiche is so versatile that it can easily be eaten for breakfast, lunch, dinner, or as a snack.

Feel free to share your creations With us on social media by tagging # O Lord.



The post Fitness Recipe: Pumpkin Quiché with Spinach and Mozzarella first appeared on the GymBeam blog.

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