First of all you are going to need a 9.5" or 24cm round pie dish lightly oiled and a high quality blender or food processor. Set the oven to 200 degrees C or 400 degrees F so it can get up to temperature.
Once your pie dish is lightly oiled place the potato slices around the base to make the crust. (Refer to the video if you have any trouble.)
Place the pie dish in the oven for approximately 10 minutes until the potato edges are starting to brown and the flesh has softened.
The Quiche Filling
While the crust is cooking place all the filling ingredients except the artichokes, spinach and pumpkin in your blender/processor and blend until smooth and creamy.
Now add the spinach and artichoke and pulse the blender/processor until they are coarsely chopped.
Making the Quiche
Once the crust is ready, take it out of the oven and onto your bench top. Pour the quiche filling into the dish leaving approximately 2cm (3/4") at the top, then smooth the mixture out nice and evenly.
Now pour the steamed pumpkin over the top over the mixture and gently work the pieces in making sure some of the pumpkin is left exposed. The exposed pieces will slightly caramelise adding delicious flavour to the quiche!
Sprinkle the top of the quiche with your favourite seasoning, I used nutmeg and pepper!
Finally, place the quiche dish back in the oven at the same temperature for approximately 30 minutes or until the exposed potato and pumpkin tips are golden brown.
Once cooked, set the quiche out on a bench to cool for 5-10 minutes so it can firm up.
Serve the quiche with your favourites sides. I like a nice garden salad with a little balsamic vinegar!
Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!