Quiche has always been one of my go-to recipes when I want something that feels both comforting and a bit nutritious (provided I add some veggies of course!). When I had to be dairy-free during the time frame when my son was born, I realized that pumpkin makes a great substitute for the heavy cream or half and half that are often used in quiche. It lends itself to creating a rich yet fluffy filling that tastes amazing. Yes, it may be a bit orange, haha – but I promise, you’re going to love this pumpkin quiche recipe.
Bonus: This recipe is also great to meal prep on the weekend and reheat throughout the week.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with select ingredient notes:
- Pumpkin – You want plain canned pumpkin puree for this recipe, not pumpkin pie filling. The latter has sugar and spices added which will ruin the savory flavor of the quiche.
- Pie Crust – I generally veer towards store-bought for this recipe as it comes together very quickly with that. Most store-bought pie crusts are dairy-free, but always double check labels if that’s a concern. I used a Pillsbury Pie Crust, which at the time of publish was dairy-free. You can also make a homemade pie crust.
Instructions
You’ll find the full recipe instructions and amounts in the recipe card below, but here’s a helpful overview with step-by-step photos. Luckily this recipe is very simple to make!
Start by unrolling your pie crust into a pie dish and set aside for now. You can crimp the edges if you’d like to make it look pretty – I’m always too lazy for that. 😉
Cook the bacon in a skillet over medium-low heat. When that’s done, place the bacon a paper-towel lined plate and set it aside. When it’s cool, chop it up.
Meanwhile, saute the onions and mushrooms in the skillet with the remaining bacon grease. After about 5 minutes, when those are starting to get tender, add the spinach and cook it for a minute or two until it’s wilted.
In a large mixing bowl, whisk together the eggs, pumpkin, almond milk, salt, and pepper.
Add the cooked veggies and chopped bacon and stir until well combined.
Pour the filling into the pie crust, and pop that in the oven. Let it cook at 375 degrees F for about 35-40 minutes on the center rack, until the filling is set. You can check by sticking a toothpick into the center; if it pulls out clean, it’s all done.
Let that cool for about 10 minutes, then dig in! This makes a great meal prep option for breakfast, but is also fun to serve at a fall brunch or Thanksgiving breakfast.
Recipe FAQ
Here are some questions that may come up as you prepare this recipe:
Blind baking refers to pre-baking the pie crust for a short period of time before adding the filling. While it can help it stay a bit crisper on the bottom, I find it unnecessary for this recipe. Rather than add the extra step, you’ll just bake everything at once.
Yes! I often make this on Sundays and reheat throughout the week. You can reheat in the microwave or in the oven/toaster oven. The latter takes longer but will help the crust crisp back up if that is a priority for you.
Store leftovers in the refrigerator for up to 4 days.
Allergens in this Recipe
As written, this recipe is dairy-free. As long as you choose a pie crust that does not contain soy, this recipe is also soy-free.
This recipe does contain eggs (in the eggs), wheat/gluten (in the pie crust), and nuts (in the almond milk). I don’t recommend substituting the eggs since they’re the primary ingredient in this dish. You can easily substitute for the other allergens though:
- To make wheat/gluten free: Look for a store-bought gluten-free dairy-free pie crust. These are typically frozen, not refrigerated. Wholly Gluten Free makes one option if you have both dietary restrictions (there are more options if you’re not dairy-free and are only wheat/gluten free).
- To make nut free: Use oat milk or another milk alternative in place of the almond milk.
More Pumpkin Breakfast Ideas
If you love a good pumpkin breakfast recipe, here are some other tasty options to try (albeit all on the sweeter side instead of this savory option):
- Hearty pumpkin cranberry muffins
- Dairy-free pumpkin scones
- 5 ingredient pumpkin bread
- Dairy-free pumpkin pancakes
- Pumpkin buckwheat muffins
I hope you enjoy this pumpkin quiche recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Pumpkin Quiche
Ingredients
- 1 refrigerated pie crust (double check to ensure dairy-free; alternatively can make homemade)
- 4 slices bacon
- 8 oz white mushrooms, sliced (or baby bella mushrooms)
- ½ small yellow onion, chopped
- 4 oz raw spinach
- 5 large eggs
- ¾ cup canned pumpkin puree
- ¼ cup almond milk (or any milk alternative of your choice)
- ¼ tsp salt
- ¼ tsp pepper
Instructions
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Preheat the oven to 375 degrees F. Unroll the pie crust and press into a pie plate. Set aside for now.
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Place the bacon in a large skillet and heat 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 for now. When cool, chop the bacon. Leave the bacon grease in the skillet.
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Add the mushrooms and onions to the skillet and cook over medium heat for about 5 minutes, until vegetables are starting to get tender.
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Add the spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted. Remove from heat.
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In a large bowl, whisk together the eggs, pumpkin puree, almond milk, salt, and pepper.
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Add the cooked vegetables from the skillet and the chopped bacon, and stir to combine.
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Pour the filling mixture into the prepared pie dish. Place into the oven and bake at 375 degrees F for 35-40 minutes, or until the filling is set and a toothpick inserted into the center pulls out clean.
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Let cool at least 10 minutes before serving. Enjoy!
Recipe Notes
Nutrition analysis (approximate per serving): 252 calories, 15 g fat, 5.5 g saturated fat, 445 mg sodium, 22 g carbohydrate, 2 g fiber, 2.5 g sugar, 10.5 g protein, Vitamin D: 5%, Calcium: 5%, Iron: 10%, Potassium: 8%
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