Pumpkin and Broccoli Quiche landscape two

Pumpkin and Broccoli Quiche with a Veggie Crust

A delicious meat free meal perfect for a mid-week dinner or as a starter at your next dinner party

This pumpkin and broccoli quiche with a veggie crust is the perfect easy-to-whip-up meal for Meatless Monday, or any day of the week. I love the veggie crust, as it’s something a bit different and you can go a little lighter on the carbs instead of a traditional flour-butter crust. If you don’t have potato, I’ve also used carrot which works really well.

In terms of the quiche itself, it is real comfort food but can be great for light dinners, as well as an easy option for dinner parties. For fans of cheesiness in quiches, add one cup of grated cheese for a sharper cheese taste.



Pumpkin and Broccoli Quiche with a Veggie Crust

Makes 8 medium slices


1 medium sized potato (roughly 170g), washed, peeled and grated

4 eggs

3/4 cup cream

150g Pumpkin (weight is with skin off), cut into small cubes

70g broccoli heads, sliced into small bite sizes

2 spring onions, chopped

3/4 cup cheddar cheese, grated

Olive oil

Salt and pepper



24cm pie or quiche pan


Pumpkin and Broccoli Quiche portrait



Preheat your oven to 180°


Line an oven tray with baking paper and lay out the pumpkin pieces. Sprinkle with salt and pepper, and drizzle with a small amount of olive oil. Once the oven has heated up, roast the pumpkin pieces for 20 minutes


Whilst the pumpkin is baking, grate the potato into a 24cm pie or quiche pan and once all grated, spread the grated pieces along the base and along the pan circumference as you would a normal crust (making sure the base and sides are well covered). Place the pan with the potato crust in the oven for 8 minutes to allow it to crisp up then remove from oven and set aside


Now for the filling. Beat the eggs and cream together in a bowl until they have mixed together well, add in the spring onions and continue to whisk. By this stage the pumpkin should be ready so ensure you pull it out from the oven and set aside to allow it to cool. Keep the oven on and turn it up to 190°


Add a generous pinch or two of salt to the egg and cream mix, as well as 10 or so shakes of pepper then add the grated cheese and whisk together to mix


Grab the quiche pan with the potato crust and begin to arrange the raw broccoli and roasted pumpkin pieces on its base. Once done, pour the filling into the crust making sure to scrape the sides of the filling bowl. Spread the filling out evenly and place the quiche pan in the oven and bake at 190° for 20 minutes, and then 180° for the final ten minutes or until the top of the quiche browns. To be 100% sure that it’s cooked through, place a skewer in the middle of the quiche and if it comes out clean, it is ready to be shared. If the skewer comes out wet, keep the heat at 180° and continue baking until cooked perfectly in the middle


Serving suggestions: Serve pumpkin and broccoli quiche with a light, crisp green salad, with some thin apple slices. Nice, fresh and light – enjoy!