Prepare an 20-26 cm/8-10” flan or quiche pan by rubbing it with liberally butter.
Mix the Parmesan cheese and almond meal together, and sprinkle on the prepared pan, shaking it to distribute it all over.
Beat the eggs and season with salt and pepper. Add the sour cream and cream and mix till combined.
Mix in the grated cheese, spring onions, coconut flour and spinach into the egg mix.
Gently fold in the feta and the pumpkin.
Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan. Move them around and poke bits in if need be.
Bake for approximately 40-50 minutes or until cooked in the centre but not dry.
Variations
If you aren’t worried about the carb level in this, increase the amount of pumpkin used up to around 2 cups.
Use sweet potato instead of Kent/Japanese pumpkin remembering that it is higher in carbs.
Omit the almond meal and double the amount of Parmesan cheese for the crust to make this nut free.
Use frozen spinach in place of fresh spinach.
Use filling in a pastry base if you aren't worried at all about the carbs - but try this version first☺