Description
This Crustless Pumpkin Quiche is a delightful and comforting breakfast perfect for chilly fall mornings. It combines rich pumpkin flavor with savory spices and a creamy egg custard creating a warm and satisfying dish. Easy to prepare and packed with seasonal taste it makes an excellent choice for weekends or holiday brunches. This quiche is both hearty and light without the crust adding a gluten free option that everyone will enjoy
Ingredients
1 tablespoon avocado oil
2 cups cubed pumpkin (240 grams)
3 cups packed kale, roughly chopped (100 grams)
1 heaping cup chopped mushrooms (100 grams / 8 medium mushrooms)
1½ teaspoons ground cumin
1 teaspoon garlic powder
¼–½ teaspoon red pepper flakes (to taste)
8 large eggs
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350°F (175°C).
2. Heat avocado oil in a large skillet over medium heat. Add the cubed pumpkin and sauté for 7–8 minutes until browned and tender.
3. Add the kale and cook for 1 minute until wilted.
4. Stir in the mushrooms, ground cumin, garlic powder, red pepper flakes, salt, and pepper. Cook for another 1–2 minutes until the mushrooms are softened.
5. Transfer the vegetable mixture to a greased 9-inch pie dish.
6. In a large bowl, whisk the eggs with salt and pepper.
7. Pour the whisked eggs over the vegetables in the pie dish and stir gently to combine.
8. Bake for 25–30 minutes, or until the eggs are set and slightly golden on top.
9. Allow to cool for 5–10 minutes before slicing. Serve warm or store for later.
Notes
Crustless Pumpkin Quiche is best baked until just set to avoid dryness
Let it cool slightly before slicing for neater pieces
Use a nonstick or well-greased dish to prevent sticking
Add a pinch of nutmeg for extra warmth without overpowering
- Prep Time: 19
- Cook Time: 35
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 320