Preparation time: |
20 mins |
Cooking time: |
40 mins |
Serves: |
9 - 12 |
In a mixing bowl combine eggs, milk, Beerenberg’s Caramelised Onion 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.