Pumpkin, Chard and Mushroom Quiche

I love quiche and it really takes me back home with my mom making the classic Quiche Lorraine. The best thing about quiche is that you can put any ingredient you want in it and you can eat it for breakfast, brunch, lunch or dinner 😋 This vegetarian quiche uses a combination of flavours and the Swiss Chard gives it a little more of a vibrant colour. Also, the caramelised leeks and pumpkin add a sweet taste and walnuts a little crunch. This quiche has it all!Tip - to make it #lowcarb omit the crust and a nice green salad.

Pumpkin, chard and mushroom quiche


1 pre-made shortbread crust (or make your own)

2 leeks, washed and sliced

3/4 cup pumpkin puree

6 sliced mushrooms

1 large bunch of Swiss Chard, washed 5 - 6 eggs 1 tablespoon olive oil

1/2 cup chopped walnuts

2 tablespoons nutritional yeast (optional)

Salt and pepper


  1. Roll out the shortbread crust dough and place in a greased pie dish. Add a few slits to the bottom of the pie crust. Bake in oven at 180C / 360F for 10 minutes.

  2. Heat a pan over medium heat and add oil. Add leeks and sauté for 7 minutes keeping an eye that they don't burn. Add your mushrooms and cook for a further 5 minutes. Spread evenly leeks and mushrooms on the bottom of pie crust.

  3. Remove stems from Swiss Chard , chop and set aside. Roughly chop the Swiss Chard leaves. Using the same pan add your chard stems and cook for 3 minutes. Next, add your leaves cooking for a couple minutes just until they are wilted. Spread cooked chard over the leeks and mushrooms. Sprinkle salt and pepper over vegetables.

  4. Whisk together eggs, pumpkin puree, optional nutritional yeast and sprinkle of salt and pepper. Pour egg mixture into pie crust. Add evenly the chopped walnuts over the egg mixture. Bake in the oven at 180C / 360F for 30 - 40 minutes until the quiche is firm and not runny. Allow to stand 5 minutes.

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© 2018 by Erin Dolan

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