Pumpkin quiche with sausages
This delicious pumpkin quiche with sausages is gluten free and so good you’ll never miss any of the gluten!
Pumpkin quiche with sausages
Ah that humble quiche! I love a good quiche and lately have been experimenting with gluten free varieties. One big advantage of making this pumpkin quiche with sausages is that you immediate have more vegetable intake. The crust is made out of pumpkin so that is so much better than using puff pastry or regular dough. At least that is my opinion. Having said that; there is not much that can compete with the crispiness of real pastry so that is one thing you’ll have to do without.
If you want you can still use short crust pastry for making this pumpkin quiche. You do have to change a couple of steps to make that happen. I’ll explain below.
What goes into the crust?
For making the pumpkin quiche there are a few essential items that go into the crust:
- pumpkin
- salt and pepper
- egg
- arrowroot
The arrowroot provides the stability so you can still cut out a slice of the quiche. As you can see in the image above, it is quite firm. You could substitute the arrowroot for cornflour if you prefer.
As with any ‘normal’ quiche you do bake the crust before you add the filling. I like it better that way as the crust becomes more cooked and firmer, which enhances the flavor. You could skip this step although I haven’t tested how it would come out if you do.
Make it a regular quiche
If you want to make this pumpkin quiche with sausages but you do not want to make the pumpkin crust, you can make a regular one. For that you use short crust pastry and you place the pastry inside the tin. Cover with baking paper and baking weights and blind bake in the oven for about 15 minutes. Take out, remove the weights and baking paper and bake for another 10 minutes.
For the filling you incorporate the pumpkin into the filling. For that to happen it is best to quickly cook the pumpkin cubes so they are tender before adding to the egg mix. You don’t need the arrowroot or the extra egg in that situation.
Pumpkin quiche with sausages
Equipment
- 24 cm baking tin
Ingredients
For the crust
- 500 gr Pumpkin in cubes
- 1 egg
- 1 tbsp arrowroot
- ½ tsp salt
- ½ tsp pepper
For the filling
- 3 sausages
- 1 tbsp olive oil
- 1 onion diced
- 125 gram cherry tomatoes in halves
- 6 eggs
- 100 ml coconut milk
- salt and pepper
Instructions
- Preheat the oven to 175˚C. (350˚F)
- Grease a baking tin and cover with baking paper.
- Place the pumpkin cubes with salt and pepper in a food processor and turn into a pulp. Add the egg and the arrowroot.
- Cover the bottom and sides of the baking tin with the pumpkinmix.
- Bake in the oven for 20 minutes.
- Remove the skin of the sausages, slice finely and bake in olive oil until brown.
- Add the onion and the tomatoes and bake on low for about 4 minutes. In a separate bowl mix the eggs with the coconut milk, salt and pepper. Add the sausage mix.
- Pour into your baking tin and place in the oven for 50 minutes until set and cooked through.
Nutrition Information
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.
Wow! Printing to make once the heat is gone! Amazing idea!!!!!!!
Thanks so much. Yes it’s a pretty delicious recipe! 😉
What a terrific looking dish! Haven’t made a quiche in ages, and this looks SO good. Great flavor combo — thanks.
Thanks John. I totally love all things quiche!