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!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.