Gluten free pumpkin quiche with broccoli
This delicious pumpkin quiche is gluten-free and the pie crust is made with plantain flour. It’s a little more work to make than a regular crust pumpkin quiche, but so delicious. And good for you, too. It’s perfect for pumpkin season but since you can buy pumpkin year round (definitely butternut squash) this is perfect year round too.
Table of Contents
Pumpkin Quiche with Broccoli
I have made a gluten-free pumpkin quiche before, but for the previous version I used the pumpkin itself as the crust. This time I wanted to try something different, so I made a pastry crust out of plantain flour and cassava. My first attempt failed rather badly. Plantain flour is wonderful to work with, but very different from regular flour. So it took a while to find the right ratio of flours in combination with the liquid. It had to hold together well, be tasty (of course), and not be too complicated. The end result is this recipe for a pumpkin and broccoli quiche.
To make the crust, take a large bowl and mix the plantain flour, cassava flour, and some spices like thyme and garlic. Don’t forget the salt. I also made it with coconut oil and coconut milk, making this a really good low carb recipe. You can easily vary with the herbs you use in the crust.
Blind baking
Press the crust into the pan by hand. I use a quiche pan (so not a spring form pan) to prevent it from leaking. It is recommended that you grease the pan well so that you can get the pumpkin quiche out easily. The coconut oil in the crust helps too, but you should still brush it with some oil first. Then press the crust dough into the pan as evenly as possible and pre-bake for a while.
Unlike a regular pastry crust, you don’t need to use a weight to keep the dough down when blind baking. You can just put it directly in the oven. The dough does not rise like, say, savory pie dough. I baked it for about 15 minutes so that it was lightly colored and the rawness came off. It prevents a soggy bottom and will make sure the crust cooks perfectly.
Making the filling
For the filling, I used diced pumpkin. Of course, you can cut up a fresh pumpkin or use ready-made cubes. I roasted the diced pumpkin with some broccoli florets in the oven first. After all the oven was on anyway. Besides, the advantage of roasting is that a lot of moisture is already removed from the diced pumpkin, which makes sure the pumpkin quiche is not too wet.
Once roasted, spread the vegetables on the bottom of the quiche. Beat the large eggs with some chives, salt and pepper, and the coconut milk. Pour mixture over the vegetables and bake the quiche in the oven for about half an hour or until the egg mixture is set. Serve the pumpkin and broccoli quiche with a sprig of fresh parsley on top of the quiche.
Alterations and variations
The great thing about this Pumpkin and Broccoli Quiche is that you can easily adapt it to your taste. Once you have made the crust, you can vary the filling to your liking. For example, a nice addition is to add some feta cheese and make it into a feta quiche. It’s a vegetarian quiche, but if you don’t want that, it’s also very tasty with some bacon, for example. Or diced ham. You can really do a lot of different things to the quiche filling.
Since I have been putting goat cheese in everything lately, you can also make it a pumpkin quiche with goat cheese. If you’re not a fan of coconut you can replace this with heavy cream if you want. A sprinkle of parmesan cheese is also really tasty and I have made this before with caramelized onions in it as well.
Other tasty additions are red onion, spinach, or vary the herbs you put in the filling. The pumpkin can be replaced by sweet potato.
Serve with
This Pumpkin and Broccoli Quiche is delicious as part of a meal. Serve it with a nice green salad, for example. It can also be served as an appetizer. If you are serving it as a main course, it will need a little extra. If you are serving it as a main it will be for four people.
Pumpkin quiche with broccoli (gluten free)
Equipment
- Quiche form
Ingredients
For the crust
- 100 grams plantain flour
- 2 teaspoons dried rosemary
- 45 grams cassava flour
- ½ tsp garlic powder
- ½ tsp salt
- 75 gr melted coconut oil
- 60 ml coconut milk
For the filling:
- 600 g organic pumpkin diced
- 1 tablespoon olive oil
- 100 gr broccoli florets
- 5 eggs
- 2 tablespoons chopped chives
- 100 ml coconut milk
- Salt and pepper to taste
- To serve: fresh parsley
How to make the pumpkin quiche
- Preheat the oven to 180˚C.
- Spread the diced pumpkin and broccoli florets on a baking sheet and drizzle with olive oil, salt and pepper.
- Roast in the oven for about 20-25 minutes.
- Meanwhile, make the crust by mixing the plantain flour with the cassava, dried rosemary, garlic powder and salt. Stir well for a moment.
- Add the coconut oil and coconut milk and knead by hand until you have a firm dough.
- Grease the quiche pan well and pour the dough into the pan. Press the dough flat by hand and along the sides of the pan.
- Bake the crust in the oven for 15 minutes.
- Remove from the oven and spread the pumpkin and broccoli on top.
- Beat the eggs with the chopped chives, coconut milk, salt and pepper and pour over the vegetables.
- Bake in the oven for about 30 minutes or until the egg is set.
- Serve with fresh parsley on top.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
