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.
- 8 free range eggs
- 3 dutch cream potatoes, diced small
- 1/4 of a small pumpkin, diced small
- 1/2 cup fresh or dried chopped sage
- 1/4 cup cream (preferably organic)
- Himalayan or sea salt and pepper to taste
- In a steamer add your potato and pumpkin and steam unil tender
- Whilst vegetables are steaming add the eggs to a bowl and whisk
- Add in the cream and diced sage and combine well
- Butter a quiche pan
- Once vegetables are ready add them to the quiche pan and pour over the egg, cream and sage mixture
- Season well with salt and pepper
- Bake in a 180 degree oven for 30-35 minutes
- Serve with a delicious green salad dressed with cold pressed olive oil
- In the egg misture you can add other herbs such as rosemary, thyme or parsley
- You could also add in turmeric with the sage
- Omit the cream for dairy free and use coconut milk
- If you can't source dutch cream potaotes, kennebec is also suitable
- I used Qld blue pumpkin, however any variety of pumpkin would be delicious
- You can also serve pesto with the quiche
- Do not over cook the pumpkin and potato in the steamer. You want to add it to the quiche pan slightly under done.
I would love to know if you made my recipe. Please come back and share your thoughts.