Crustless Pumpkin Quiche

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  • 1 tablespoon avocado, olive, or other oil
  • 2 cups cubed pumpkin (240 grams)
  • 3 cups packed kale or silverbeet, 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


  1. Preheat oven to 175 degrees Celsius.
  2. Heat a large skillet over medium heat. Add oil and let it get hot, about 30 seconds. Add pumpkin and cook 7-8 minutes, stirring occasionally, until browned and softened. Add kale or silverbeet 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.
  3. 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!

See original recipe at for more detailed notes, nutritional information and more!

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