7 Gluten-Free Tempeh & Cardamom Pumpkin Quiche Recipes

Classic Tempeh & Cardamom Pumpkin Quiche

This Classic Tempeh & Cardamom Pumpkin Quiche is a delightful and nutritious dish, perfect for brunch or a light dinner. The rich flavors of pumpkin combined with the nutty texture of tempeh and a hint of cardamom create a savory quiche that’s both gluten-free and satisfying.

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions until translucent; add crumbled tempeh and cook until lightly browned.
3. Stir in fresh spinach until wilted, then remove from heat and let cool slightly.
4. In a bowl, whisk together eggs, coconut milk, pumpkin puree, cardamom, salt, and pepper.
5. Combine the tempeh mixture with the egg mixture and pour into the gluten-free pie crust.
6. If using, sprinkle cheese on top and bake for 35-40 minutes or until the center is set.
7. Allow to cool for a few minutes before slicing and serving. Enjoy!

Spicy Tempeh & Cardamom Pumpkin Quiche

The Spicy Tempeh & Cardamom Pumpkin Quiche is an exciting twist on the classic quiche, blending the earthy flavors of pumpkin with the savory heat of spiced tempeh. This gluten-free dish is perfect for those who enjoy a little kick in their meals, making it a great option for brunch or a hearty dinner.

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions until translucent; add crumbled tempeh and chili powder, cooking until lightly browned.
3. Stir in fresh spinach until wilted, then remove from heat and let cool slightly.
4. In a bowl, whisk together eggs, coconut milk, pumpkin puree, cardamom, salt, and pepper.
5. Combine the tempeh mixture with the egg mixture and pour into the gluten-free pie crust.
6. If using, sprinkle cheese on top and bake for 35-40 minutes or until the center is set.
7. Allow to cool for a few minutes before slicing and serving. Enjoy!

Mediterranean Tempeh & Cardamom Pumpkin Quiche

The Mediterranean Tempeh & Cardamom Pumpkin Quiche is a delightful fusion of flavors, combining the hearty, nutty taste of tempeh with the warm spices of cardamom and the vibrant essence of Mediterranean ingredients. This gluten-free quiche is perfect for those looking to enjoy a light yet satisfying meal, whether for brunch or dinner.

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté crumbled tempeh until lightly browned; stir in sun-dried tomatoes and spinach until softened.
3. In a bowl, whisk together eggs, coconut milk, pumpkin puree, cardamom, Italian seasoning, salt, and pepper.
4. Combine the tempeh mixture with the egg mixture and pour into the gluten-free pie crust.
5. If using, sprinkle crumbled feta cheese on top and bake for 35-40 minutes or until the center is set.
6. Allow to cool for a few minutes before slicing and serving. Enjoy!

Vegan Tempeh & Cardamom Pumpkin Quiche With Almond Crust

Vegan Tempeh & Cardamom Pumpkin Quiche with Almond Crust is a delicious and wholesome dish that caters to a vegan diet while maintaining the rich flavors of traditional quiche. This savory quiche uses a nutty almond crust, a delightful alternative to traditional pie crusts, making it gluten-free as well. Filled with protein-rich tempeh, aromatic cardamom, and creamy pumpkin puree, it’s perfect for a hearty brunch or a comforting dinner.

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix almond flour, melted coconut oil, and maple syrup to form the crust. Press into a pie dish and bake for 10 minutes.
3. In a skillet, heat olive oil and sauté crumbled tempeh until lightly browned; add fresh spinach until wilted.
4. In a separate bowl, whisk together pumpkin puree, chickpea flour, nutritional yeast, plant-based milk, cardamom, Italian seasoning, salt, and pepper until smooth.
5. Combine the tempeh mixture with the pumpkin mixture and pour into the almond crust.
6. Bake for 35-40 minutes or until the filling is set and golden. Allow to cool slightly before slicing and serving. Enjoy!

Savory Tempeh & Cardamom Pumpkin Quiche With Spinach

Savory Tempeh & Cardamom Pumpkin Quiche With Spinach is a delicious and nutritious option that brings together the hearty flavors of tempeh, aromatic cardamom, and wholesome pumpkin puree. The addition of fresh spinach provides an extra layer of nutrition while adding a lovely color and flavor to the quiche. This dish is perfect for both a cozy family dinner and a delightful brunch with friends.

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Mix almond flour, melted coconut oil, and maple syrup to make the crust, then press it into a pie dish and bake for 10 minutes.
3. In a skillet, heat olive oil and sauté the crumbled tempeh until browned; add fresh spinach and cook until wilted.
4. In a bowl, whisk together pumpkin puree, chickpea flour, nutritional yeast, plant-based milk, cardamom, Italian seasoning, salt, and pepper.
5. Combine the sautéed tempeh and spinach with the pumpkin mixture and pour into the crust.
6. Bake for 35-40 minutes or until set and golden, then allow to cool slightly before slicing and serving. Enjoy!

Herbed Tempeh & Cardamom Pumpkin Quiche

Herbed Tempeh & Cardamom Pumpkin Quiche is a delightful and aromatic dish that combines the earthiness of herbed tempeh with the warmth of cardamom and the sweetness of pumpkin. This quiche offers a nutritious and flavorful option for any meal, making it perfect for breakfast, lunch, or dinner. The blend of herbs enhances the savory tempeh while the pumpkin adds creaminess and depth to the filling.

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Mix almond flour, melted coconut oil, and maple syrup to create the crust, then press it into a pie dish and bake for 10 minutes.
3. In a skillet, heat olive oil and sauté the crumbled tempeh with chopped herbs until browned.
4. In a bowl, whisk together pumpkin puree, chickpea flour, nutritional yeast, plant-based milk, cardamom, salt, and pepper.
5. Combine the sautéed tempeh and herb mixture with the pumpkin mixture and pour into the crust.
6. Bake for 35-40 minutes or until set and golden, then allow to cool slightly before slicing and serving. Enjoy!

Sweet Tempeh & Cardamom Pumpkin Quiche With Maple Drizzle

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Combine almond flour, melted coconut oil, and 2 tbsp of maple syrup for the crust, press into a pie dish, and bake for 10 minutes.
3. In a skillet, heat olive oil and sauté crumbled tempeh with chopped herbs, ground cinnamon, and a pinch of salt until browned.
4. In a bowl, whisk together pumpkin puree, chickpea flour, nutritional yeast, plant-based milk, cardamom, and remaining salt and pepper.
5. Fold the sautéed tempeh mixture into the pumpkin mixture and pour into the crust.
6. Bake for 35-40 minutes or until set and lightly golden. Allow to cool slightly.
7. Drizzle with remaining maple syrup and optional nuts before serving. Enjoy!