Fitness Recipe: Pumpkin Quiché with Spinach and Mozzarella

Fitness Recipe: Pumpkin Quiché with Spinach and Mozzarella

Tarts don’t have to be just sweet. How about trying a typical French delicacy called Quiché? However, we have modified the original recipe a little to make the Quiché less fattening. We replaced the creamy base with pumpkin purée. This adds even more interesting flavour notes to the final result. And the mozzarella, which melts beautifully in the Quiché, is not to be missed either. Are you hungry yet?


  • 500 g pumpkin purée (ready-made or homemade, see method)
  • 275 g chilled rolled puff pastry
  • 100 g light mozzarella
  • 100 g fresh spinach
  • 3 eggs
  • 1 small onion
  • 1 clove garlic
  • salt to taste
  • black pepper to taste
  • olive oil spray
  • rice or legumes to weight the dough down
Pumpkin quiche with spinach and mozzarella

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If you bought ready-made pumpkin purée, you have less work to do. Otherwise, if you are making the filling from scratch, you need to start preparing it. Wash the Hokkaido pumpkin and cut it in half. Do not peel or trim the skin, it is not necessary. Scoop out the seeds from both halves, then place the pumpkin on a baking tray and bake in a preheated oven at 180 °C for about 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 properly baked by the fact that it is completely soft when you pierce it with a fork. Once it is done, let it cool and blend it to make a smooth pumpkin purée. If it appears too thick, add water and blend again.

And now you can get down to the actual preparation of the Quiché. Take a round tin and spray it with oil spray. Then line the whole tin with the puff pastry so that it has thicker edges. Pierce the bottom of the pastry in several places with a fork and weigh it down with a layer of uncooked rice or legumes on the bottom. This will weigh the pastry down and prevent it from rising during baking. Then place it in a hot oven at 180℃ and bake for about 15 minutes.

Meanwhile, prepare the filling. Chop the garlic and onion into small pieces. Then mix together in a bowl with the eggs, spinach, pumpkin purée and sliced mozzarella. If you have mini mozzarella balls, just halve them. Larger pieces need to be cut into smaller pieces. Mix everything together and season with salt and pepper.

Pumpkin quiche with spinach and mozzarella - method

Pour the mixture over the baked puff pastry and bake the whole Quiché until golden brown again at 180℃. It will take approximately 25-35 minutes.

Then just wait for the quiche to cool and serve. Bon Appétit!

Pumpkin quiche with spinach and mozzarella

Nutritional values

1 serving (8 servings in total)

Energy value226 kcal
Protein8.5 g
Carbohydrates20 g
Fats12 g
Fibre2 g

With today’s recipe you are sure to please all who prefer savoury treats to sweet ones. This Quiché is so versatile that it can be easily eaten for breakfast, lunch, dinner or as a snack.

Feel free to share your creations with us on social media by tagging #gymbeamcom.

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