Pumpkin And Spinach Quiche
Paleo | AIP | Vegan
This pumpkin quiche is perfect for a seasonal breakfast or weeknight dinner! And the leftovers make a great option to fill your lunch box for school or work.
– Cassava flour – Extra virgin olive oil – Water – Pinch of salt – Cooked pumpkin – Fresh baby spinach – Mushrooms – Onion
For the crust
I do try to stay away from premade stuff as much as possible because I don't trust how healthy they are. Though, from time to time, it's great to have a quick and easy solution. So, if you can find a gluten free pie crust or puff pastry at the store near you that fits your intolerances, go ahead.
– 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 !
For the quiche filling
Butternut Squash Breakfast Bowl