This Crustless Vegetable & Pumpkin Quiche is loaded with veggies, protein, and healthy fats and made with fresh pumpkin. It makes an easy paleo, Whole30, or vegetarian breakfast, brunch, or meal prep meal.
Last updated on November 19, 2020.
We are huge lovers of a good breakfast quiche, frittata, or casserole in our house. From smoked salmon, sausage and sweet potato, and asparagus and goat cheese, you really can’t go wrong with eggs, protein, and veggies all baked together. Not only are they super customizable, but they are easy to throw together and make a quick breakfast throughout the week.
And now it’s time for a pumpkin version! I love using fresh pumpkin this time of year – it’s so fresh and beats the canned kind in savory applications if you can get ahold of some. Pumpkin can be so much more versatile than a sweet treat.
This crustless pumpkin quiche is packed with veggies, protein, and healthy fats, and makes an easy breakfast or saves well for meal prep. While I love a good crust (my mom makes the best crust), this pumpkin quiche is crustless. The pumpkin adds some healthy carbs and has a savoriness factor that makes up for it. I honestly don’t think it needs a crust, but you could add one if you like.
Best pumpkins for cooking
When cooking or baking with fresh pumpkin, I suggest using sugar pumpkins or pie pumpkins as they have the best flavor and nice natural sweetness. There are many different varieties, but the most common being sugar or pie pumpkins.
Do not use “jack-o-lantern” pumpkins as they are not meant to be cooked and have a bland taste. This article from The Kitchn is a good reference for selecting pumpkins.
How to cut a pumpkin
Cutting the pumpkin is a little challenging and takes some patience. You will need a cutting board, a spoon, and a sharp knife. Here is how to cut a pumpkin:
- Place pumpkin on a cutting board and slice it lengthwise down the middle. It doesn’t have to be perfectly even and you can go to one side of the stem.
- Next, using a spoon, scoop out the seeds and the membrane. You can save the seeds to roast if you like.
- Then roughly chop the pumpkin into large pieces. Continue to cut them into smaller pieces (we will be using about 1-inch cubes in this recipe). As the pieces get smaller, remove the skin from fresh with your knife.
How to make pumpkin quiche
We are using real pumpkin with a mix of some other veggies and eggs and making a super simple pumpkin quiche. Serve it for a holiday breakfast or brunch, or make it for meal prep to have on hand for the week.
Here is what you need:
- fresh pumpkin
- garlic powder
- red pepper flakes
- salt and pepper
First, dice your pumpkin. See above for how to cut a fresh pumpkin.
Once your pumpkin is cut, heat up a large cast-iron or saute pan. Add a tablespoon of oil and let it get hot, about 30 seconds. Add your pumpkin and cook for 7-8 minutes, stirring occasionally, until softened.
Next, add your kale and saute for 1 minute until wilted. Then add your mushrooms and spices, mix well, and saute for another 1-2 minutes until softened and spices are well combined.
While the veggies cook, whisk your eggs in a medium bowl with some salt and pepper. Once your veggies are done, add the mixture into a greased pie pan. Then add your whisked eggs. Mix well to make sure your eggs and veggies are evenly distributed.
Finally, bake for 25-30 minutes until eggs are cooked through. Top with your favorite toppings and enjoy!
Substitutions or additions for pumpkin quiche
Make this pumpkin quiche your own with these substitutions or additions below. It is easily customizable!
- pumpkin – if you don’t have fresh pumpkin, you can use butternut squash or even sweet potatoes.
- veggies – use any veggies you like! Zucchini, peppers, spinach, and even broccoli would be good substitutes or additions.
- spices – add some more spices to give it a little more pop. Chili powder and paprika would be delicious.
- cheese – if you like dairy, you can add some cheese to the egg mixture. Goat cheese or cheddar would be good options.
- crust – this pumpkin quiche is crustless, but you could totally add a crust if you wanted. Simply add the crust into the pie dish before you pour in the eggs and veggie mixture. You can use storebought or homemade.
- protein – for more protein, add some ground turkey, sausage, or even bacon. Cook the meat before the pumpkin, remove it from the pan, and then add it back in when you add the spices.
How to reheat quiche
You can reheat cooked quiche in the oven or microwave. Take out leftover quiche from the refrigerator and let it come to room temperate. While the quiche sits out, preheat your oven to 350 degrees Fahrenheit. Bake for 15-20 minutes at 350 degrees until warmed through. You also microwave it for 2-3 minutes until warmed through. Quiche can also be eaten cold if you don’t have somewhere to heat it up or prefer it cold.
More healthy breakfast recipes
- Sweet Potato Breakfast Casserole
- Whole30 Sweet Potato Breakfast 3 Ways
- Cauliflower Oatmeal
- Sweet Potato Sausage Hash
- Breakfast Fried Rice
- Breakfast Salad with Poached Eggs
Crustless Pumpkin Quiche
- 1 tablespoon avocado oil
- 2 cups cubed pumpkin (240 grams)
- 3 cups packed kale, roughly chopped (100 grams)
- 1 heaping cup chopped mushrooms (100 grams/8 medium mushrooms)
- 1 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon red pepper flakes (depending on spice preference)
- 8 large eggs
- salt and pepper, to taste
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add pumpkin and cook 7-8 minutes, stirring occasionally, until browned and softened. Add kale and cook for another 1 minute until slightly wilted. Add mushrooms, spices, and salt and pepper and cook for another 1-2 minutes until softened.
- Pour mixture into a greased pie pan. Whisk eggs in a large bowl with salt and pepper. Add whisked eggs to the pie pan with the veggies and stir to make sure everything is mixed well. Bake for 25-30 minutes until eggs are cooked through. Enjoy!
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