Pumpkin and spinach quiche (AIP, paleo, vegan)
A delicious quiche packed with vegetables
Ingredients
For the crust
- If you are not on AIP or paleo diet you can use a store bought gluten-free pie crust or puff pastry instead of what's following.
- 125 g cassava flour
- 4 tablespoon extra virgin olive oil
- 4 Tbsp + 2 tsp water
- 1 pinch of salt
For the quiche filling
- 300 g cooked pumpkin or butternut (click here to find out how to cook a butternut squash)
- 90 g baby spinach
- 5 medium mushrooms
- 1 onion
- 1 pinch of salt
Optional (if you are not vegan)
- 50 g bacon cubes
- a few cubes of goat cheese or Feta (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)
- 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 !
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.
Nutrition facts per serving
Calories: 447kcalCarbohydrates: 51gProtein: 10gFat: 24gSaturated Fat: 3gSodium: 352mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 11327IUVitamin C: 23mgCalcium: 140mgIron: 4mg
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