Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Sour cream and pumpkin crustless quiche by WW

Sour cream and pumpkin crustless quiche

4
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Moderate
Take four ingredients and create a deliciously creamy quiche for a weeknight dinner winner.

Ingredients

Butternut pumpkin

1000 g, chopped

White self-raising flour

¼ cup(s), (35g)

Egg(s)

3 medium, lightly beaten

Extra light sour cream

1 cup(s), (250g)

Instructions

  1. Boil, steam or microwave pumpkin until just tender. Drain and mash until smooth. Set aside to cool slightly.
  2. Preheat oven to 180°C or 160°C fan-forced. Line the base of a 20cm (base measurement) pie dish with baking paper.
  3. Sift flour into a large bowl. Add eggs and sour cream and whisk until smooth. Whisk in pumpkin until combined. Season with salt and freshly ground black pepper.
  4. Pour pumpkin mixture into prepared dish. Bake for 25–30 minutes or until golden and set. Set aside in dish for 5 minutes before cutting into wedges. Serve.

Notes

SERVING SUGGESTION: Baby rocket leaves, drizzled with balsamic vinegar and sprinkled with ⅓ cup (25g) shaved parmesan cheese.

You might like

You might like