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Pumpkin, Quinoa and Pinenut Frittata
By Silvia Hart
Pumpkin, Quinoa and Pinenut Frittata
In this recipe
You can't stop Julie singing the praises of our RED PEPPER RELISH
The mildly spiced BAVARIAN MUSTARD that Robert turned into a habit
Preparation time:
20 mins
Cooking time:
40 mins
Serves:
9 - 12
Ingredients
  • 400g cooked sliced pumpkin
  • 8 eggs
  • ¾ cup of milk
  • 3 tablespoons Beerenberg Red Pepper Relish
  • 1 teaspoon Beerenberg Bavarian Mustard
  • 2 cups of baby spinach
  • 100g Danish style feta
  • 50g pine nuts
  • 3 cups cooked quinoa
  • salt and pepper
  • 1 lined 23cm square back tin with 5cm minimum depth
Method:

In a mixing bowl combine eggs, milk, Beerenberg’s Red Pepper Relish and Bavarian Mustard; salt and pepper to taste.

Place half of the roast pumpkin into base of baking tin. Add one cup of spinach, distributing evenly. Add the quinoa, then spinach, and top with remaining pumpkin. Sprinkle on the feta and pine nuts.

Slowly pour over egg mix. Gently press down ingredients to remove any air bubbles.

Place in a 180c C oven for 40-45minutes or until golden brown and set.

Remove and let cool for 5 minutes before portioning.