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Pumpkin quiche with broccoli (gluten free)
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This delicious pumpkin quiche uses plantain flour in the crust combined with some cassava
Course
lunch, Side Dish
Cuisine
Healthy
Keyword
broccoli, plantain flour, pumpkin
Diet
Gluten free, Paleo
Prep Time
45
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings
8
people
Calories
230
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
Instructions
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
Calories:
230
kcal
|
Carbohydrates:
15
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
102
mg
|
Sodium:
193
mg
|
Potassium:
441
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
6786
IU
|
Vitamin C:
21
mg
|
Calcium:
51
mg
|
Iron:
2
mg