This pumpkin and spinach quiche is packed with vegetables. It is perfect for a seasonal breakfast, brunch or weeknight dinner! And the leftovers make a great option to fill your lunch box for school or work.
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You can eat this pumpkin and spinach quiche whenever you want: breakfast, brunch, lunch or dinner. That's up to you! It's the perfect dish to bring to a potluck.
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 in the filling 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 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 to do with it and then came this idea. I hope you will enjoy it as much as I do!
⭐ Why you'll love this recipe
- Easy recipe.
- Simple ingredients.
- Just a few simple steps.
- Packed with vegetables.
- This pumpkin and spinach quiche is gluten free, vegan, paleo and AIP compliant.
📖 Ingredient notes
- Pie crust. You can use my cassava flour pie crust recipe to make this quiche. This recipe is vegan, paleo and AIP compliant. Or you can use a store bought gluten free puff pastry or pie crust.
- Cooked pumpkin or butternut squash. You can actually make this pie with any kind of pumpkin. My personal favorite though is butternut squash. I either use steam cooked or whole roasted butternut squash. You can also use canned pumpkin purée if you want.
- Baby spinach. You can either use fresh or frozen spinach.
- Mushrooms. You can either use Button, Cremini or Portobello mushrooms.
- Onion. I use a yellow onion but a white onion would also be a good option.
Optional filling ingredients if you are not vegan
- Bacon cubes. Make sure to read labels and go with bacon that doesn’t contain a bunch of additives and sugar. If you are AIP or paleo, make sure to use compliant bacon.
- Cheese. Goat cheese or feta (only if you are not on AIP or paleo and of course if you can tolerate it). Goat cheese and feta cheese both pair very well with pumpkin. They make a great addition to this pumpkin and spinach quiche filling.
🔪 Step by step instructions
- Line a 22cm / 9 inch pie pan. Roll out the dough and transfer it to the pie pan. Prick the pie crust with a fork to prevent it from inflating. Put it for 10 minutes in the oven to partially blind bake (pre-bake) 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 quiche, cook them along with the onion, without adding any oil).
- Clean the mushrooms and slice them.
- Add the sliced mushrooms to the pan.
- Then add the spinach.
- Let the onion, spinach and mushrooms cook on medium high heat until the spinach reduce completely.
- Put the pumpkin (or butternut squash) in a large bowl and puree with a fork.
- Add all sauteed vegetables to the bowl, season with salt and mix all the ingredients together. If you can have cheese, add some cheese cubes to the mix.
- Pour the mixture onto the crust and bake for about 25 minutes or until cooked through. And voilà! Serve hot.
👩🏻🍳Top tips
- I usually either use leftover roasted butternut squash or pumpkin to make this recipe. Or I roast a whole butternut squash and then make several recipes with it.
- To add a little glow to the pie once cooked, lightly brush or spray a little bit of olive oil.
💬 Frequently Asked Questions
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days.
Quiche can be reheated in a microwave oven in just a few seconds. For that, place your quiche on a microwave-safe plate and heat it at high temperature for a few seconds. This is the quickest way to do it but it tends to get the pie crust a little soggy. If you have the time to do so, the best way to reheat a quiche is definitely in the oven. Preheat oven to 350°F (180°C) and heat your quiche for about 10 minutes.
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Did you make this recipe? Please leave a star rating on the recipe card and leave a review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Pumpkin and spinach quiche (AIP, paleo, vegan)
Ingredients
- 1 cassava flour pie crust (or store bought gluten free puff pastry or pie crust if you're not on AIP or plaeo) unbaked
- 300 g pumpkin (or butternut squash) cooked and peeled
- 90 g baby spinach
- 5 medium mushrooms
- 1 yellow onion
- 1 pinch of salt
Optional (if you are not vegan)
- 50 g bacon cubes
- a few cubes of goat cheese or feta cheese (only if you are not on AIP or paleo and of course if you can tolerate it)
Instructions
- Preheat oven to 390°F (200°C)
- Line a 22cm / 9 inch pie pan. Roll out the dough and transfer it in the pie pan. Prick the pie crust with a fork to prevent it from inflating. Put it for 10 minutes in the oven to partially blind bake (pre-bake) 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 quiche, cook them along with the onion, without adding any oil).
- Clean the mushrooms and slice them.
- Add the sliced mushrooms to the pan.
- Then add the spinach.
- Let the onion, spinach and mushrooms cook on medium high heat until the spinach reduce completely.
- Put the pumpkin (or butternut squash) in a large bowl and puree with a fork.
- Add all sauteed vegetables to the bowl, season with salt and mix all the ingredients together. If you can have cheese, add some cheese cubes to the mix.
- Pour the mixture onto the crust and bake for about 25 minutes or until cooked through. And voilà! Serve hot. Bon appétit!
Becky
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!
gohealthywithbea
Bonjour Becky! Thank you so much!! This is so nice to hear that!! You totally made my day. ????
Valerie Williams
Can we use canned pumpkin purée?
gohealthywithbea
Although I haven't tried with canned pumpkin purée, I really don't see why you couldn't use it. Have a great day!
Lea
Can you sub the cassava flour with tigernut? If so, would the rest of the ingredients and measurements be the same for the crust? No matter how hard I try, I can't seem to master baking anything with cassava flour lol
gohealthywithbea
Unfortunately no. Because cassava flour has a gummy texture, whereas tigernut flour has a crumbly texture. So it won't hold together if you use tigernut flour. Though I do have a pie crust recipe using tigernut flour. But this one is sweet. You can find it on my apple pie recipe. Remove the cinnamon and replace the maple syrup with water from the tigernut flour crust recipe in order to use it for this quiche. One thing though, I'm not sure how the tigernut flour pie crust will pair with the pumpkin and spinach quiche as it has a much sweeter taste than cassava flour pie crust. Also the texture of the 2 pie crusts are very different. The one with tigernut flour reminds me more of a cookie whereas the one with cassava flour is more neutral and closer to bread crust. Hope these explanations will help! Do not hesitate to give me and the other readers your feedback.
Graciela
Hola Bea! Acá en Argentina solo se puede conseguir fariña de mandioca que es parecida a la que usan en Brasil, es más rústica y oscura que la que usan ustedes,pero es lo único que se consigue aparte de la fécula de mandioca,espero que me salga bien,gracias por tus recetas geniales!
Delia
Is the nutritional information displayed per serving (i.e., per slice of quiche) or for the entire quiche? Thank you!
gohealthywithbea
Bonjour Delia. Thank you for your question, I've added this detail in the title as it was confusing. So as you can see now, the nutritional information is displayed per serving. But please, note that I have considered that this quiche is a 3 serving dish as I often eat this with lettuce as a main dish. So if you eat more or less than a third of this quiche, the nutrition facts will defer from what is displayed. Also, the nutrition facts for this particular recipe differ greatly depending on whether or not you choose to add the optional ingredients (bacon and/or cheese).
Diane Litsey
I don't kinow what I or my oven did wrong but I made this exactly as the recipe said to, it looked beautiful as I took it out, but when I went to cut it 5 min later, I could barely get a Cutco knife thru the crust!!! The filling was delish but the crust was rubber!!! What do you think went wrong? It is back in the oven hoping the crust texture changes without overcooking the insides.
gohealthywithbea
Hello Diane. I'm so sorry to hear that this recipe didn't work out for you. Did you precook the pie crust before adding the filling? Maybe you could precook it a little bit more than the recommended 10 minutes. Also, the diameter of the pie tin is important because it means that in order to fill the pie tin completely you need to roll out the dough very thinly to avoid the gummy texture of the cassava flour. I hope these tips will help you.
KT
Hello! Thanks for this recipe. I love quiche and am really looking forward to being able to eat it while following the AIP diet. Is it ok to use canned butternut or pumpkin? I’m thinking maybe it’s too thin as my quiche wouldn’t cook or set even after cooking it 35 mins longer than the recommended cook time. I used canned butternut squash.
gohealthywithbea
Bonjour KT. When you say your quiche wouldn't cook, I'm guessing you're talking about the crust. If so, maybe you could precook it a little bit more than the recommended 10 minutes. Also, the diameter of the pie tin is important because it means that in order to fill the pie tin completely you need to roll out the dough very thinly to avoid the gummy texture of the cassava flour. I hope these tips will help you. I can't answer you about canned butternut or pumpkin as I have never cooked with it because it doesn't exist here in France.
Inês
Salut Béa
Merci por cette recette.
Puis-je demander contre quoi bois échangeriez les champignons?
Merci,
Inês
gohealthywithbea
Bonjour Ines. (Sorry I can't answer you in French on this side of my blog as I want other readers to be able to understand my answer). Well, if you can't or won't have mushrooms, you could of course just skip them or replace them with artichoke bottom cut into pieces or artichoke hearts. Olives could also be a good option (make sure they are compliant with your diet by checking potential additives). Hope this helps!
Anne
I love love your recipes.
I have been making your banana blueberry muffin, and this is the first time I am exploring your website.
I love love your recipes because those I picked are egg-free, sugar-free and soy-free. I don’t take dairy so I would skip them.
Many Thanks for sharing your recipes.
I wish you good health and happiness in abundance.
Bea C.
Bonjour Anne. Thank you soooooo much for your incredibly kind words! ❤️❤️❤️❤️❤️ I'm thrilled you love my recipes!!! Nothing motivates me more than hearing that from my readers. I also wish you good health and happiness! Warmly.
Lauren Prentiss
Hi! Could you freeze this?