Yes hello, it’s definitely, officially fall now soooo where my basic bitches at?? Probably on Instagram talking about sweaters and pumpkin spice lattes. News flash guys, winter is coming and it’s not exciting. That being said, for those of us who hate cold weather, but still get excited over pumpkin anything, you’ve come to the right place. We have several pumpkin recipes coming this month, but let’s start with an incredible edible quiche.
Okay, so full disclosure, after a month of blood sweat and tears, pouring over what to do for pumpkin recipes, I have finally figured out something crucial and important to share with you guys … using fresh pumpkin SUCKS!! That’s why I used sweet potato to make this incredible quiche but for those of you who are adventurous, feel free to go full pumpkin, you’ve been warned.
I want you, reader to make informed a decision as possible, so you should know that using fresh pumpkin, will add a solid 15 minutes onto your prep time here. They are difficult to cut, peel and seed and it is a true labor of love. If that sounds terrible, don’t get sad, this recipe still uses pumpkin puree mixed in with the eggs to give it a rich, sweet creaminess.
Aside from being a miraculous, savory use of pumpkin and other fall flavors like fennel and sweet potato, this quiche has a special feature because it’s crush is gluten free! Honestly, you won’t believe how well this super simple crust holds up. It’s crunch, savory and delicious and doesn’t crumble when you cut it. YES!
As described below, this recipe is special because it comes with bonus recipes! You can take this egg mixture and make mini quiches with it in a muffin pan. Yes, you can jump on that adorable Pinterest trend merely with your leftover eggs in this recipe. Hot tip as well, those mini quiches hold up amazing in the fridge all week and are a great, filling and healthy snack to take to work.
So, make yourself a delicious breakfast, or make a savory special breakfast for dinner style dinner, either way, you’ll love this recipe. Now, I think I’ve done enough for you today, I’ll be watching the office if you need me. Seriously though please comment and/or share if you like it. Feedback is much appreciated.
Love,
Jackie
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Savory Pumpkin Quiche with Herb Almond Crust
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: Vegetarian, Gluten Free
Description
Welcome pumpkin season the right way with this savory, vegetable packed Pumpkin Quiche with an Herb Almond Crust. Healthy, gluten free, and delicious, a perfect fall breakfast.
Ingredients
- Almond Flour Crust
- 2 cups almond flour
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1/3 cup olive oil
- 2 tbsp water
- Quiche Filling
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium red peppers, diced
- 1 bulb fennel, diced
- 1 large sweet potato, diced (or 1 medium pumpkin)
- 4 cloves garlic, minced
- 2 tsp each salt and pepper
- 2 cups kale, chopped
- 8 eggs
- 1 tbsp Italian seasoning
- 2 tsp red pepper flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4 cup pumpkin puree
- 1/2 cup almond milk
Instructions
- Preheat your oven to 400 degrees and grease a pie pan with olive oil.
- Start by making the crust. Combine all ingredients for crust in a large bowl and use your hands to mix. Work all the seasoning into the flour until there is no more dry flour and it begins to form a dough. It will still be slightly crumbly.
- Place the dough in the center of the pie pan. Using your hands, gently spread the dough from the center of the pan to the outsides. Be careful when doing this not to tear the dough, just press it down and outward. Continue spreading until it covers the bottom of the pie pan and is going about 1 inch up the sides.
- Bake the crust for 15 minutes.
- While the crust is baking, make the inside of the quiches. Heat the olive oil in a large pan. Add the onions, red peppers and fennel to the pan and cook for 5 minutes until the onions become fragrant and translucent.
- Next add in the sweet potato, garlic and salt and pepper. Cook the vegetables covered for 10-15 minutes until the sweet potatoes soften, stir often.
- In this time, remove the crust from the oven and set aside until the vegetables cook. In a large bowl, whisk together the eggs, Italian seasoning, red pepper flakes, garlic powder, onion powder and pumpkin puree until combined.
- When the vegetables are cooked, pour them into the egg mix and stir a few times to combine. Using a ladle, scoop out the egg and vegetable mix into the pie pan on top of the crust, be careful not to fill it up over the edge of the crust. At this point, if you’re adding cheese, put the cheese on top of the quiche.
- Bake in the oven for 25 minutes or until the quiche is still and the eggs are fully cooked. Serve with a bit of hot sauce. Hot tip! If you have extra egg mixture (and you likely will), grease a muffin tin and pour the egg mix into individual muffin cups. They’re almost like those egg bites at Starbucks and they’re so yummy! These bake for about 20 minutes.
