Naturally Well With Jo | Pumpkin, Potato and Sage Quiche
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Farm Lunches

Pumpkin, Potato and Sage Quiche

Last year for the first time I grew pumpkins.  I was so excited that I was able to grow and harvest forty-seven pumpkins.  In the growing process I only lost two of them to possums and currently the pumpkins are sitting in my container ready to be made into delicious nutrient dense meals.  

Growing your own food is one of the most exciting and enjoyable things to do.  When I cut the pumpkin open to make the pumpkin, potato and sage quiche I was in awe of the bright orange colour that faced me. I grew this with my own two hands and not one bit of chemical or pesticide went into the soil.  My organic pumpkins have had a lot of love and organic matter added to it and then left to its own natural devices to grow. With the right environment nature can produce amazing produce and what’s even more amazing is when you can sit down to a meal knowing where your food came from and how it was grown.  

With forty-seven pumpkins in the container they are now ready to be eaten.  I made this recipe up on the spot and with minimal cooking experience I feel it is a winner.  Not only is it delicious it uses ingredients all sourced from my own backyard.  I hope you enjoy it as much as I did.  


Pumpkin, Potato and Sage Quiche
Serves 10
A delicious gluten free quiche using local and seasonal produce.
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 8 free range eggs
  2. 3 dutch cream potatoes, diced small
  3. 1/4 of a small pumpkin, diced small
  4. 1/2 cup fresh or dried chopped sage
  5. 1/4 cup cream (preferably organic)
  6. Himalayan or sea salt and pepper to taste
  1. In a steamer add your potato and pumpkin and steam unil tender
  2. Whilst vegetables are steaming add the eggs to a bowl and whisk
  3. Add in the cream and diced sage and combine well
  4. Butter a quiche pan
  5. Once vegetables are ready add them to the quiche pan and pour over the egg, cream and sage mixture
  6. Season well with salt and pepper
  7. Bake in a 180 degree oven for 30-35 minutes
  8. Serve with a delicious green salad dressed with cold pressed olive oil
  1. In the egg misture you can add other herbs such as rosemary, thyme or parsley
  2. You could also add in turmeric with the sage
  3. Omit the cream for dairy free and use coconut milk
  4. If you can't source dutch cream potaotes, kennebec is also suitable
  5. I used Qld blue pumpkin, however any variety of pumpkin would be delicious
  6. You can also serve pesto with the quiche
  7. Do not over cook the pumpkin and potato in the steamer. You want to add it to the quiche pan slightly under done.
Naturally Well With Jo
Don’t forget that leftovers is one of the easiest ways to continue to stay with a healthy and nutrient dense lifestyle.  I ate the quiche sliced and served cold for lunch the next day and than again heated for breakfast the following morning.  

I would love to know if you made my recipe.  Please come back and share your thoughts.  

Happy cookingJo

  • Nika

    Jul 24, 2015 at 2:01 pm Reply

    Hey Jo, I am so happy to have found your site! I sshare a lot of your views. Looking forward to seeing more of your posts and recipes x

    • Jo Smith

      Aug 5, 2015 at 6:24 pm Reply

      Thanks so much Nika. Thank you for posting.

  • Ulrike

    Jul 24, 2015 at 3:23 pm Reply

    Hi Joe,

    I like your site and the basic idea and noticed you do have some vegetarian recipes but you do still eat and hold animals for meat. I noticed in this newsletter that you are going to visit a pig farm and you spoke of holding animals yourself. Keeping animals (I don’t want to say growing them because they are living beings and it seems unfair to reduce them to a food source) to kill them for meat takes a lot more water than producing vegetables, as you probably know. Are you planning to shift to a vegetarian lifestyle to become even more sustainable? What do you think about this whole issue?

    I think you will be attending problogger in August and I look forward to seeing you there, maybe we can have that discussion there and then!

    Kind regards


    • Jo Smith

      Aug 5, 2015 at 6:26 pm Reply

      Hi Ulrike

      Thanks so much for your comment. I eat a variety of food. Some days it is purtely vegetables from my garden and then there are other days that I will enjoy protein. I like to have a diverse diet. I won’t be going purely vegetarian. There is one argument that it does take more water to produce meat but all sides need to be considered. It will be great to chat more about this at Problogger so please come and say hi. Jo

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