This slice is so incredibly delicious you could have it for breakfast, lunch or dinner. Or all three! I definitely have been known to from time to time! There’s so much goodness packed into it without compromising on flavour. The goats cheese is my favourite part because cheese is one of the best foods in the whole wide world, obviously.
This recipe was inspired by Alison Roberts at Taste. I’ve made a few adjustments to it, not because it wasn’t already perfect, but because what I substituted was all I had in the fridge!
It’s best served with a beautiful side salad or some crusty bread… Or both! Treat your self, pals!
Pumpkin, Spinach & Goats Cheese Slice
1kg butternut pumpkin, cut into cubes100g spinach70g goats cheese feta (ordinary feta is also fine and delicious!)2 spanish onions, cut into wedges8 free range eggs1/3 cup milk of your choice (I used almond milk, but any is fine)Salt and pepper
Place the pumpkin and onion on a baking tray and drizzle with olive oil. Season with salt and pepper and pop in the oven for 30 minutes or until tender.
Take the pumpkin and onion out of the oven and place the spinach on top until it has wilted.
Line a baking dish with baking paper (any size is fine, but a lasagne dish is ideal) and scatter the pumpkin, onion and spinach on the bottom. Spread the crumbled up pieces of coats cheese evenly over the top of the vegetable mix.
In a jug, whisk the eggs and almond milk. Pour mixture on top of vegetable and goats cheese mix.
Bake in the oven for 30 minutes or until set.
Let the slice sit for 10 minutes out of the oven before serving. Slice up and enjoy!
Find the original recipe here.