Autumn is finally in full-swing, and few things scream “fall” more than the unofficial food of the season: pumpkin. However, in recent years (thank you, Starbucks + Trader Joes), it seems as if this beloved squash has been completely overshadowed by artificially-flavored packaged products such as cookies, baking mixes, chips and lattes bearing the words “pumpkin spice”, which bear nearly no resemblance in taste to the real thing. What I love about this recipe is that truly captures pumpkin’s versatility—combining it with savory seasonal veggies for a hearty and cozy breakfast (or dinner!) that’s as healthy as it is delicious.
2 c pumpkin, cubed (may sub with sweet potato depending on your personal preference)
3 c chopped spinach
1 c mushrooms, chopped
1 clove garlic, minced
1 tsp cumin
½ tsp paprika
8 large organic eggs
salt and pepper
Directions
Preheat oven to 350.
Heat 1 tbsp avocado oil in a large skillet over medium heat. Add pumpkin (or sweet potato) and cook about 8 minutes until softened and lightly browned. Add spinach and cook another 2 minutes. Finally, stir in mushrooms, garlic and spices and cook 1-2 minutes until mushrooms are browned.
Remove from heat and pour into lightly greased quiche (or pie) pan.
In a large bowl, whisk 8 eggs until yolks are thoroughly combined. Add eggs to veggies in the quiche pan and stir gently.
Bake 25-30 minutes, and serve immediately.
Recipe Note
This can also be made as “mini quiches” or “muffin-cup quiches” as my children like to call them. Simply swap out the quiche/pie pan for a silicone muffin tray, lightly grease each cup, and prepare the same way. Cook 20-25 minutes or until a toothpick comes out clean. These also freeze incredibly well, so make an extra batch to have on hand for those crazy busy mornings when cooking just isn’t going to happen!
