A pumpkin and spinach quiche

Pumpkin and spinach quiche (AIP, paleo, vegan)

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This pumpkin quiche is perfect for a seasonal weeknight dinner! And the leftovers make a great option to fill your lunch box for school or work.

Well, for those of you who might already have visited France, quiche is a real staple here. And gosh, I have to admit that I really miss the tradional quiche Lorraine. But between the gluten in the pie crust, the dairy and the eggs that’s quite a lot of reasons for me to stay away from it!

But you know the feeling when so many things that you love are suddenly forbidden? Well, even when you are in remission thanks to your diet change, it doesn’t stop the craving and the frustration of not being able to eat what you want. So I definitely had to create a compliant quiche recipe.

The hardest part was in the recipe creation was “how do I replace the eggs”? If you’ve already made a traditional quiche, you know we use eggs to bind everything. So it’s a pretty important ingredient. I finally got the idea last year, when pumpkin season started. I had some leftover cooked pumpkin and didn’t know what do do with it and then came this idea.

You can actually make this pie with any kind of pumpkin. My personal favorite though is butternut squash. I usually cook a butternut squash and then make several recipes with it.

If you are looking for other pumpkin / butternut recipes you can check those:

Pumpkin and spinach quiche (AIP, paleo, vegan)

4 from 8 votes
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: MainDifficulty: Easy


Prep time


Cooking time




  • For the crust
  • 1 cup (125g) cassava flour

  • 4 Tbsp extra virgin olive oil

  • 4 Tbsp + 2 tsp water

  • Pinch of salt

  • If you are not on AIP or paleo diet you can use a store bought gluten-free pie crust instead of the above.

  • For the quiche filling
  • 1 + 1/4 cups (300 g) cooked pumpkin or butternut (click here to find out how to cook a butternut squash)

  • 2 cups (90 g) tightly packed fresh baby spinach

  • 1.5 cups (about 5 medium) mushrooms

  • 1 cup onion (1 onion)

  • Pinch of salt

  • Optional:
  • 1/3 cup (50 g) bacon cubes

  • a few cubes of goat cheese or Feta (if you are not on AIP or paleo and of course if you can tolerate it)


  • Preheat oven to 390°F (200°C)
  • In a large bowl mix together the cassava flour and salt. Then add the olive oil and water and mix until you get a dough.
  • Roll out the dough between 2 parchment papers, using a rolling pin. Remove the top parchment paper and transfer the dough to a 24 cm / 9.44 inches diameter pie tin on the other parchment paper.
  • Prick the pie with a fork to prevent it from inflating. Put it for 10 minutes in the oven to precook it.
  • In the meantime, peel and dice the onion. Heat a little bit of oil in a skillet and transfer the diced onion to the pan (if you choose to add bacon cubes to your pie, cook them along with the onion, without adding any oil). Clean the mushrooms, slice them and add them to the pan along the spinach. Let the whole thing cook on medium high heat until the spinach reduce by half.
  • Put the pumpkin (or butternut) in a large bowl and puree with a fork. Add all sauted vegetables to the bowl, season with salt and mix all the ingredients together. If you can have goat or sheep cheese, add some cheese cubes to the mix.
  • Pour the mixture onto the crust and bake for about 25 minutes or until cooked through. To add a little glow to the pie once cooked, lightly brush or spray a little bit of olive oil. And voilà! Serve immediately!
    Bon appétit !

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  1. Made this for lunch today and it was so good!!! Really nice to have something similar to a quiche again. Thank you for the veggie-packed recipe!


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