Journaling Reads ~
Pumpkin and Spinach Quiche

2-3 sheets of Mountian Bread
600gms Pumpkin cut ‘n diced
1 lge bunch of Spinach chopped
3 spring onions or onions sliced
3 Eggs whipped
1/2 cup of ricotta cheese
200 mls of milk
150 mls of cream
Seasoning to your desire
1 tablespoon of olive oil
1/2 teaspoon salt if required

2. Preheat oven to 180c then oil and season pumpkin (can have pumpkin and/or sweet potato).
Place in the oven until golden brown about 20mins. Roughly chop the spinach and steam for 5mins
cool and squeeze outwater. Grease a quiche dish well & lay the sheets of Mountain bread +
around the edge using a little water to seal the bread. Mix together eggs, salt, seasonings,
cream and milk. Put the pumpkin first, then spinach, then onions and the cheese on top in layers on bread then pour egg mixture over gently. Bake for 40mins until firm and golden brown ~ allow to rest before cutting ‘n serving - “DELICIOUS”

Credits go to ~
Jen C Designs ~ Strawberry Delight
Prairie Woman Designs ~ Home Cookin'
Font - Scriptina and Gilligan's Island