This Crustless Vegetable & Pumpkin Quiche is loaded with veggies, protein, and healthy fats and makes an easy paleo, Whole30, or vegetarian breakfast, brunch, or meal prep meal.
Pumpkin, pumpkin, pumpkin. Seems like almost every recipe we see has to do with pumpkin or winter squash. Maybe that is a slight exaggeration, but you know what I mean. It’s just that time of year. I’m not complaining though – I’ve been loving this late fall produce. Bring on all the carbs 🙂
This week I’m making another pumpkin recipe for you, but veering off from the typical pumpkin spice. As much as everyone loves that flavor combo, pumpkin is so much more versatile than a sweet treat. I’m using real pumpkin with a mix of some other veggies and eggs and making a super simple quiche for you.
By this time, you should know I love a good breakfast quiche/frittata (as you can tell from the looks of this veggie one and this salmon one). They are like a bigger omelet, but you don’t have to worry about the whole “flipping and stuffing and making sure the eggs don’t break” part.
All you need to do is cook the fillings you want, whisk the eggs, add some herbs and spices, and bake it. They really couldn’t be easier!
While I love a good crust (my mom makes the best crust), this pumpkin quiche is crustless for a couple reasons. One – y’all should know I don’t have any baking skills so a crust wasn’t happening. I didn’t inherit those genes from my mom. Two – I honestly don’t think it needs it. The pumpkin adds some healthy carbs and has a savoriness factor that makes up for it.
This crustless pumpkin quiche is packed with veggies, protein, and healthy fats, and makes an easy breakfast or saves well for meal prep. Makes sure you head on over to Pure Taste Recipes to snag the recipe!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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