Crustless Pumpkin Quiche

A hearty, nutritious quiche loaded with tender pumpkin, kale, and mushrooms — no crust needed for a lighter, gluten-free option.

Ingredients

• 1 heaping cup chopped mushrooms

• 3 cups roughly chopped packed kale

• 2 cups cubed pumpkin

• 1 tsp avocado oil (available at Paducah Olive Oil Co.)

• 8 large eggs

• 1/4–1/2 tsp red pepper flakes

• 1 tsp garlic powder (organic, available at Paducah Olive Oil Co.)

• 1 1/2 tsp cumin (organic, available at Paducah Olive Oil Co.)

• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F.

2. Heat avocado oil in a skillet over medium heat. Add pumpkin cubes and cook 7–8 minutes until browned and softened.

3. Add kale, cook 1 minute until wilted. Then add mushrooms, salt, pepper, garlic powder, cumin, and red pepper flakes; cook 1–2 minutes until softened.

4. Transfer vegetable mixture to a greased pie pan.

5. Beat eggs with salt and pepper; pour over veggies and mix gently.

6. Bake for 25–30 minutes until eggs are fully set.