Acorn Squash and Mushroom Quiche

The acorn squash adds a sweetness to this crustless quiche.It pairs well with the portobello mushrooms and the distinct flavour of the fenugreek leaves. Throw in some Cajun seasoning and you have something incredibly delicious.

Here’s the recipe.



  • 1 acorn squash

  • 2 portobello mushrooms diced

  • 1 cup of fenugreek leaves

  • 4 Thai chillies sliced into rings

  • 1/4 cup of diced onions

Egg Mixture:

  • 4 cloves of minced garlic

  • 4 eggs beaten

  • 1 cup of milk

  • 1 cup of shredded mozzarella cheese

  • 1/4 cup of corn starch

  • 1 teaspoon of baking powder

  • 1 tablespoon of Cajun seasoning

  • 1 tablespoon of fresh dill

  • salt


  • Heat the oven to 400°F. Cut the acorn squash in half and bake it for 30 minutes. Once it’s cool to the touch, peel it and cut it into bite-sized pieces.




  • Coat an 8 inch baking pan with cooking spray. Put the filling ingredients in the pan and add some salt to taste.



  • Add the cornstarch to the milk and mix it well. The combine it with the rest of the egg mixture ingredients.




  • Pour the egg mixture ingredients over the filling and mix everything.




  • Bake the quiche in the 400°F oven for 30 minutes.




  • Once your quiche is out of the oven, let it rest for at least 20 minutes before cutting it.





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