This delicious pumpkin quiche is gluten free with a crust that is made out of pumpkin
Course Main
Cuisine gluten free
Keyword pumpkin
Diet Gluten free, Low carb, Paleo
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 6people
Calories 294
Equipment
24 cm baking tin
Ingredients
For the crust
500grPumpkinin cubes
1egg
1tbsparrowroot
½tspsalt
½tsppepper
For the filling
3sausages
1tbspolive oil
1oniondiced
125gramcherry tomatoesin halves
6eggs
100mlcoconut 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.