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A slice of dairy-free pumpkin quiche on a plate next to a napkin.

Pumpkin Quiche

This pumpkin quiche is rich, fluffy, and packed with veggies for a cozy fall breakfast that the whole family will love. Dairy-free!
Course Breakfast, Brunch
Cuisine American, French
Keyword pumpkin quiche
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 252 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 375 degrees F. Unroll the pie crust and press into a pie plate. Set aside for now.
  2. 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.
  3. Add the mushrooms and onions to the skillet and cook over medium heat for about 5 minutes, until vegetables are starting to get tender.
  4. Add the spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted. Remove from heat.
  5. In a large bowl, whisk together the eggs, pumpkin puree, almond milk, salt, and pepper.
  6. Add the cooked vegetables from the skillet and the chopped bacon, and stir to combine.
  7. 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.
  8. 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%