Sweet potato pumpkin quiche

A nice orange autumny quiche.

It tastes good all year round though.

Gluten free
180 degrees | 40 minutes
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  • 4P4 eggs
  • 2P42 grams of grated parmesan cheese
  • 3C279 grams of pumpkin
  • 2C106 grams of sweet potato
  • 0.5C59 grams of onion
  • 0.5C115 grams of red bell pepper
  • 1F100 grams of low fat almond milk
  • 3F6 grams of olive oil
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How to cook

  • Cut the pumpkin, sweet potato, bell pepper and onions into small pieces.
  • Mix both the pumpkin and sweet potato with a bit of olive oil, pepper, salt and cumin.
  • Shortly grill them. I use my air fryer: about 7 minutes for the pumkin and about 10 minutes for the sweet potato.
  • Bake the onions with a bit of olive oil and some garlic (paste) until transparent. 
  • Add the bell pepper and bake for a few minutes.
  • Put a sheet of wax paper in a small cake tin (18cm) or grease the tin.
  • Mix all the vegetables and put into the tin.
  • Mix the eggs and almond milk with a bit of salt, pepper, nutmeg and thyme.
  • Add a third of the parmesan cheese and pour over the vegetables.
  • Sprinkle the rest of the cheese on top.
  • Bake in the oven for 40 minutes at 180 degrees.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • You can also grill the vegetables in your oven if you like or not grill them at all. I think it tastes a bit better, but it's not necessary.