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Savory pumpkin pie

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  • 360 g pumpkin puree
  • 350 g kale, fresh, stems removed, chopped
  • 90 g mushrooms, sliced
  • 6 pcs eggs, lightly whisked
  • 1 pcs onion, finely diced
  • 1 tbsp olive oil
  • 1/2 tsp fresh ground salt
  • 1/2 tsp freshly ground black pepper

  1. Preheat oven to 180°C and grease spring form with some oil.
  2. Heat large skillet over medium-high heat and add some olive oil. Cook onion for 5-8 minutes and remove from the pan. Set aside.
  3. In the same skillet, add mushrooms then cook until browned. Set aside.
  4. Heat some more oil then cook kale until tender. Set aside.
  5. Whisk the eggs with pumpkin purée and spices.
  6. Add the rest of ingredients; onion, mushrooms, and kale.
  7. Stir well to combine and pour in greased spring form.
  8. Bake for 40-45 minutes or until golden.
  9. Cool for 10 minutes before slicing.

Good points

  • High in dietary fiber
  • High in manganese
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

Preparation time: 60 min
Portions: 6
Difficulty: medium
Cuisine: International
General (in 1 portion)
Calories: 126.94 kcal
Carbohydrates: 10.46 g
Cholesterol: 163.68 mg
Sugar: 3.73 g
Protein: 9.11 g
Fat: 6.34 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com