Crustless Pumpkin Quiche

About This Recipe

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.

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. 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.
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!