• 2 cups fresh spinach leaves
• 350 g pumpkin
• 1 large kumara
• 2 large carrots
• 1 tsp crushed garlic
• 4 eggs
• 2 cups of milk or cream

Preheat the oven to 150C and prepare four ramekin or small pie dishes, spraying with oil.

Peel and chop the pumpkin, kumara and carrots into bite size pieces.  Season with salt, pepper and garlic and cook in a roasting dish with a little olive oil until tender.

Once the vegetables are cooked, place in the ramekin dishes with the chopped spinach.  Whisk the eggs and milk (or cream) and then pour over the vegetables and cook for 20-30 mins.

These are delicious with the addition of sun-dried tomatoes, feta, chorizo or whatever you have on hand.  Leftover cooked vegetables can also be used.  Serve hot or cold with a salad and some crusty bread.

Before I forget, the winner of the $50.00 voucher for June is Judy Wild from Ashburton.

Happy Stitching

Rachel

• 1 round sour dough or cob loaf
• 2 tbsp olive oil
• 1 clove garlic
• 2 tsp Dijon mustard

Slice off the top third of the loaf and pull out most of the crumb, leaving a thin layer over the crust.  Whisk the oil, garlic and mustard and brush around the inside of the bread.  Bake for about 8 mins at 180C.

For the filling:

• 2 tbsp olive oil
• 1 onion
• 1 leek
• 2 cloves of garlic
• 2 tsp finely chopped rosemary
• 1 bag or three big handfuls of baby spinach
• ¾ c cream
• 2-3 eggs
• ½ tsp grated nutmeg
• Finely grated zest of a lemon
• 100 g feta
• Salt and pepper

Heat the oil and sauté the finely sliced leek, onion, garlic and rosemary.  Season and cook until tender, then add in the chopped spinach and mix in until it is wilted.  Cool.

Whisk the eggs, cream, nutmeg and lemon zest in a bowl and season with salt and pepper.  Stir in the vegetables and feta and then spoon the mixture into the bread shell and bake at 160C for 50-60 mins or until the filling is set.

Cool and then cut into wedges.