Pumpkin Sage Quiche

Pumpkin Sage Quiche 

1 cup cooked pumpkin (either freshly roasted or from the can)
6 pastured eggs
1 cup Swiss cheese, cubed into 1/4 ” chunks
1 cup baby spinach
1 Tbs. grass-fed butter (Kerrygold, of course)
1/2 red onion, diced
2 Tbs. fresh sage, minced
sea salt and pepper
1/4 cup + bacon, cooked and crumbled
1 Paleo Pie Crust

 

Preheat the oven to 425 degrees. 

 

In a medium skillet, melt the butter over medium-low heat. Add onions, salt and pepper and sauté until translucent. 

 

Add sage and continue cooking until crispy. 

 

Add additional butter (or bacon grease) if need be. This mixture needs to be “juicy.” 
Set aside.

In a large bowl, whisk together pumpkin, eggs, cheese, spinach, and salt and pepper. Once the onions and sage have cooled to a reasonable temperature, add to the bowl and mix.

Fill the pie crust with the goodness and pop in the oven for about 30-35 minutes. Remove from the oven and topped with the bacon crumbles.

 

Allow to cool and continue to “cook,” (eggs will continue to cook for a few minutes once removed from heat).

 

Serve plated with some extra veggies and enjoy.