Crustless Pumpkin Quiche

Oct 10, 2022 | Breakfast, BRUNCH, Healthy Ingredients, Main Courses, Side Dishes, Uncategorized

Crustless Pumpkin Quiche

Servings 6 people


  • 1 heaping cup chopped mushrooms
  • 3 cups roughly chopped packed kale
  • 2 cups cubed pumpkin
  • 1 tsp avocado oil (available at Paducah Olive Oil Co.)
  • 8 large eggs
  • 1/4-1/2 tsp red pepper flakes
  • 1 tsp garlic powder (organic garlic powder available at Paducah Olive Oil Co.)
  • 1 1/2 tsp cumin (organic cumin available at Paducah Olive Oil Co.)
  • salt and pepper, to taste


  • Preheat oven to 350 degrees Fahrenheit.
  • Heat a large skillet over medium heat, then add avocado oil and let it heat up. Add pumpkin cubes and cook, stirring occasionally, for about 7-8 minutes or until browned and softened.
  • Add kale and cook for about 1 minute, until they wilt. Then add mushrooms, salt and pepper, and spices. Cook for 1-2 minutes, or until softened. Pour entire mixture into a greased pie pan.
  • Beat eggs in a large bowl with salt and pepper, to taste. Add eggs to the pie pan and combine well with the vegetables. Bake for 25-30 minutes, until eggs are cooked completely.


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