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Crustless pumpkin quiche in a pie pan with eggs, pumpkin, and kale behind it.
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4.13 from 8 votes

Crustless Pumpkin Quiche

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.
Course Breakfast
Cuisine American
Keyword paleo quiche, pumpkin quiche, Whole30 quiche
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 135kcal
Author Kelly


  • 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!


This is a small quiche. Feel free to add more eggs or veggies if you like!


Serving: 1piece | Calories: 135kcal | Carbohydrates: 4.4g | Protein: 9.8g | Fat: 8.9g | Saturated Fat: 4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.6g | Potassium: 339mg | Fiber: 1.1g | Sugar: 1.8g | Vitamin A: 4567IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 1.8mg