If you’re looking for a fall quiche recipe, it has to include pumpkin! This time of year, we’re looking for any and every opportunity to mix pumpkin into daily meals. Luckily, this easy pumpkin quiche recipe is also dairy-free, making it a go-to for any household with milk allergies or sensitivities.
Savory Pumpkin Quiche Recipe
You can skip the milk and heavy cream and still enjoy a delicious quiche! Pumpkin is an extremely effective substitute for dairy and adds several nutrients, including:
- Vitamin A
- Vitamin K
- Vitamin E
- Iron
- Potassium
- Vitamin C
Here’s how to make a dairy-free pumpkin quiche you’ll make every autumn!
Related: Pumpkin Soup
Ingredients
- 1 refrigerated pie crust (make sure it is also dairy-free; otherwise, make one at home!)
- 4 slices bacon
- 8-10 oz white mushrooms, sliced
- ½ small yellow onion, chopped
- 4 oz raw spinach
- 5 large eggs
- ¾ cup canned pumpkin puree
- ¼ cup almond milk
- ¼ tsp salt
- ¼ tsp pepper
Pumpkin Quiche Cooking Instructions
- Preheat the oven to 375 degrees F. Unroll the pie crust and press into a pie plate.
- Place the bacon over medium-low heat. Cook until both sides are cooked through and crisp. Remove the cooked bacon from the pan and set aside on a paper towel-lined plate. Chop when cool.
- Add the mushrooms and onions to the skillet and cook over medium heat for about 5 minutes.
- Add the spinach to the skillet and cook for another 2 minutes. Stir as needed, then remove from heat.
- Whisk together the eggs, pumpkin puree, almond milk, salt, and pepper in a large bowl.
- Add the cooked vegetables from the skillet and the chopped bacon and stir to combine.
- Pour the mixture into the prepared pie dish. Bake at 375 degrees F for 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Let the quiche cool for at least 10 minutes before serving.
Can I Use Pre-made Pie Crust for Quiche?
Yes! Using store-bought pie crust saves time and lets you focus on the other components of your quiche. We recommend using roll-out refrigerator pie crusts designed for a 9-inch pie pan. Deep-dish crusts (usually frozen) are often too thick and take a long time to bake, which can lead to cold spots or parts of the quiche being burned or undercooked.
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