Beef & Pumpkin Quiche

Ground Beef Quiche

I made this with roasted green Hokkaido squash (I made extra the day before) but canned pumpkin would work, too. The sliced mushrooms add a bit more ‘fall’ flavor.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 8oz (250gr) ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 1/2 cups (12oz, 360gr) cooked winter squash
  • 4oz (120gr) sliced mushrooms, trimmed, sliced
  • 3oz (90gr) shredded cheese
  • 2 tsp olive oil
  • 3 eggs
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) cup milk
  • 1/2 cup (4oz, 120gr) Greek yogurt


  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Sauté onion and garlic in oil over medium high heat for 5 minutes.
  • Add ground beef and sauté 7 – 8 minutes longer, breaking it up as it cooks.
  • Stir in paprika and oregano. Remove skillet from heat until needed.
  • Whisk eggs, mustard, yogurt and milk together.
  • To assemble:  Remove crust from oven.
  • Spread the squash over the potatoes.
  • Spread the beef mixture evenly over the squash.
  • Lay the sliced mushrooms on top of the beef.
  • Sprinkle cheese over the top.
  • Pour egg mixture over all and bake, 30 minutes.
  • Remove from oven and let rest 5 minutes before cutting.


I usually put the quiche dish on a baking sheet to make it easier to handle.  I used our favorite shredded Gruyere cheese. 
This is noted as serving 2 but there is usually a slice leftover for lunch the next day.


Keywords: quiche, potato crust,

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