Mushroom Pumpkin Quiche





1 homemade or pre-made pie crust

3 russet potatoes, medium-sized

3 sweet potatoes, small and long

1 medium pumpkin

1 tbsp roasted sesame oil + more for green onions

4 green onions, chopped

1 tsp olive oil

1 lb silken tofu

1/2 tsp turmeric

1/2 tsp curry powder

3-5 mushrooms, sliced

salt and pepper to taste

Optional Garnish:

1 tbsp finely sliced green onion

one hand full of chanterelles

a few leaves of  fresh chervil


Preheat your oven to 300°F/150°C.


Gently lay pie dough on ungreased 9-inch glass or ceramic pie or quiche plate and shape by pressing firmly against sides and bottom. If using a pre-made crust, roll it up and re-roll into the plate. Lightly prick the surface and edges with a fork. Pre- bake the dough for 10 minutes. While baking, prepare filling.


Peel the potatoes and the sweet potatoes. Cut the potatoes into narrow slices.

Cut the pumpkin in half vertically. Discard the stem. Remove the seeds with a spoon, then cut into medium cubes. 

Steam the potatoes and pumpkin in a steam basket for 10-15 minutes. After steaming, rinse the vegetables with cold water or place in a cold water bath to halt the cooking process. Remove skin from pumpkin.

Place vegetables on a baking sheet. Drizzle with roasted sesame oil and mix together. Bake 10-15 minutes in the oven at 350°F/180°C.

Cut the green onions into long, narrow slices. Sauté in frying pan with a dash of sesame oil for about 3 min. Season with salt and generous pepper.

In a blender, combine the silken tofu, turmeric, curry powder, olive oil, and salt. After completely blended, add the sautéed green onions and pulse once more.

Now everything comes together:

Place the steamed pumpkin pieces in the dough first. Top with the blended silken tofu mixture. Evenly place the mushrooms, potatoes, and sweet potatoes on top of the filling. Bake the quiche until golden brown at 350°F/180°C for about 10-15 minutes or until the filling has set in the middle.

Optional Garnish:

While the quiche is baking, mix the chanterelles and the green onions in a small pan. Drizzle with olive oil.  When quiche is removed from oven, garnish with the chervil. Serve the quiche warm together with chanterelles and enjoy!

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