Pumpkin and Asparagus Quiche
Prep time
Cook time
Total time
A quiche is a great way to use leftovers that don't look like leftovers. It's a newover that saves money and reduces waste AND tastes great.
Recipe type: Lunch
Cuisine: French
Serves: 4
  • 1 recipe of pie crust
  • 1 cup roasted pumpkin/winter squash (or any other leftover vegetables you want to use)
  • ½ cup asparagus (1-inch pieces)
  • ¼ cup sauteed onion
  • 3 eggs
  • 225 ml / 1 cup cream
  • pinch of nutmeg
  • ½ cup grated cheese (I used gruyere but any other cheese you like will be good or you can leave it out altogether)
  • ⅛ teaspoon white pepper
  • ½ teaspoon salt (or to taste)
  1. Prepare pie crust, and chill and then roll out and place into a quiche or pie dish and place in the refrigerator while you make the filling.
  2. Preheat oven to 180C/350F
  3. Whisk together the eggs and cream, salt, pepper and nutmeg
  4. Tumble the vegetables into the pie crust, sprinkle over the grated cheese and and pour over the filling. (I put the pie crust into the oven and pour the filling there because it's less of a risk to dump it on the floor)
  5. Bake for about 40 minutes until the filling rises into the center and is set and golden brown.
  6. Serve with a small salad for a perfect lunch
Recipe by Orgasmic Chef at https://orgasmicchef.com/eggs/pumpkin-and-asparagus-quiche/