Pumpkin, gruyere and sage quiche with a potato crust

As good as it sounds…

If your dream meal is a nourishing and moreish mix of creamy gruyere cheese, crispy potato and super-sweet pumpkin, you’re in for a treat. This protein-rich, gluten-free quiche is the ultimate taste sensation – why not try it for your next cosy winter lunch?

Makes: 2-4 as a light meal


  • 600g kent pumpkin, seeds removed and cut into wedges 3-4 cm thick
  • Drizzle of olive oil
  • Salt and pepper to season
  • 450g potatoes
  • 2 tablespoons olive oil
  • ¼ teaspoon each fine salt and cracked black pepper
  • 20g butter
  • Small handful fresh sage leaves
  • 4 Yallamundi Organic Large Free-Range eggs
  • 125ml milk
  • Salt and pepper for seasoning
  • 80g gruyere cheese, rind removed and cut into cubes


  1. Preheat the oven to 180°C.

  2. Drizzle a baking tray with olive oil and arrange the cut pumpkin pieces in a single layer. Drizzle with a little more olive oil and season with salt and pepper. Bake in the oven for 20-30 minutes or until lightly golden brown. Remove from the oven and set aside.

  3. While the pumpkin is roasting, prepare the potato crust. Wash and grate the potatoes on the coarse side of a box grater. Place the grated potato in a fine mesh sieve and squeeze down to remove excess liquid. Tip the potato into a clean tea towel and wring out to remove any additional liquid.

  4. Grease a 22cm ceramic pie dish well with butter or olive oil. Tip the grated potato into a medium-sized bowl and toss with the olive oil and salt and pepper.

  5. Press the seasoned potato firmly into the greased pie dish, pressing it up the sides to create a deeper crust. Use the tea towel to help you press and compact the potato to avoid any holes in the crust.

  6. Bake the crust in the oven for around 30 minutes or until the crust is looking lightly golden. Remove from the oven.

  7. For the crispy sage, melt the butter in a small saucepan until just sizzling. Add the sage leaves and swirl to coat, turning off the heat as soon as they change colour.

  8. To make the quiche filling, whisk together the eggs, milk and salt and pepper in a medium-sized jug or bowl until well combined.

  9. Arrange the cooked pumpkin slices in the pre-baked potato crust, pour over the egg mixture and scatter with the cubed gruyere cheese and crispy sage leaves.

  10. Bake in the oven for 35-40 minutes, or until the centre of the quiche is firm. Allow to sit for 10 minutes before slicing.