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: