Pumpkin and Spinach Quiche (AIP, paleo, vegan)

Ingredients

• 1 cassava flour pie crust
• 300 g pumpkin
• 90 g baby spinach
• 5 medium mushrooms
• 1 yellow onion
• 1 pinch of salt
• 50 g bacon
• a few cubes of goat cheese

Instructions

1. 1

   Preheat oven to 390°F (200°C)

2. 2

   Line a 22cm / 9 inch pie pan. Roll out the dough and transfer it in the pie pan. Prick the pie crust with a fork to prevent it from inflating. Put it for 10 minutes in the oven to partially blind bake (pre-bake) it.

3. 3

   In the meantime, peel and dice the onion.

4. 4

   Heat a little bit of oil in a skillet and transfer the diced onion to the pan (if you choose to add bacon cubes to your quiche, cook them along with the onion, without adding any oil).

5. 5

   Clean the mushrooms and slice them.

6. 6

   Add the sliced mushrooms to the pan.

7. 7

   Then add the spinach.

8. 8

   Let the onion, spinach and mushrooms cook on medium high heat until the spinach reduce completely.

9. 9

   Put the pumpkin (or butternut squash) in a large bowl and puree with a fork.

10. 10

    Add all sauteed vegetables to the bowl, season with salt and mix all the ingredients together. If you can have cheese, add some cheese cubes to the mix.

11. 11

    Pour the mixture onto the crust and bake for about 25 minutes or until cooked through. And voilà! Serve hot. Bon appétit!