Thanksgiving Pumpkin Quiche

Happy Thanksgiving USA! We’ve taken some classic ingredients here to create a super-simple quiche. It works as a main with veggies or is also delicious served cold as part of a buffet. However your Thanksgiving rolls. You can even used ready-chopped pumpkin or butternut squash cubes if you’re in a rush and throw the whole thing together in under an hour including the cooking time. Leaving you time to celebrate with your families and toast the Pilgrims.


  • 1 pkt shortcrust pastry, blind baked for 10 minutes


  • 1 pkt silken tofu, light press
  • ½ pumpkin or butternut squash, cubed and roasted
  • ¼ cup nutritional yeast
  • 1 tsp Dijon mustard
  • Salt and pepper
  • Dash of plant-based milk to obtain a pouring consistency


Preheat the oven to 180 deg C / 350 deg F.

Roll out the pastry and fit into an 8” pie dish. While the pastry case is blind baking, combine all the filling ingredients in a food processor and mix to fully combine. Add a splash or 2 of plant-based milk to help combine and achieve a pouring consistency. Pour into the prepared pastry case and bake in the oven for 35-40 minutes till the quiche is firm on top.

Serve with brussel sprouts – halved and roasted – and mixed with toasted pecans and chopped raw apple.