Awesome Autumn Pie

This is another tasty vegetarian pie. It is full of veg and color, but just as rich in flavors!AutumnPie2

Awesome Autumn Pie (4 servings)

  • 1 butternut squach, peeled, in 5 mm slices
  • 1 pie dish lined with puff pastry
  • Pie filling:
    • 300 gr spinach
    • 50 gr crumbled feta
    • 50 gr grated parmesan
    • 1 egg
    • pinch nutmeg
  • Sprinkle squash with
  • 1 tsp hot paprika
  • 1 tsp cinnamon
  • 50 gr feta
  • 1 cup of roughly chopped hazelnuts
  • 1 tbsp honey
  1. Blind bake your pie in a 220 degrees C oven for 15 minutes.
  2. Boil your butternut squash slices until just soft enough to eat.
  3. Mix the pie filling.
  4. Fill the base with the filling, cover with the butternut squash slices.
  5. Sprinkle with hot paprika and cinnamon.
  6. Top with feta and hazelnuts.
  7. Drizzle over the honey, season with some freshly ground pepper.
  8. Bake in the 220 degree oven for about 20 minutes.

Find more pie and quiche recipes.


Winter sprout quiche

I love eating Brussel sprouts and now I am happy to tell you about a new way to enjoy this winter vegetable, in a quiche. The bitterness of the sprouts is such a great combination with the egg and the cheese! The whole family polished their plates the day I cooked this quiche.Spruitenquiche2

Sprout quiche

  • 1 recipe of short crust pastry or a ready made puff pastry
  • 200 gram of boiled sprouts
  • 1 onion, finely sliced and gently fried till tender
  • 100 gram of small bacon cubes or a handfull of pine nuts for vegetarians
  • 150 gram of grated cheese (cheddar or young Gouda)
  • 3 eggs
  • 150 ml of cream
  1. Pre-bake your quiche base for 10 to 20 minutes until just cooked at 210 degrees C.
  2. Spread your ingredients on your pizza base and fill your pie with a mix of eggs and cream.
  3. Bake at 220 degrees C for 20 degrees or until golden.


For more quiche inspiration, look at my asparagus quiche or spinach quiche. This quiche taste great with a simple tasty salad. For more sprout inspiration, look at the sprout cappuccino.

Simple Seasonal treat: Spinach quiche

As you might know. I like making vegetable quiches and pies. This is a lovely way to eat your spinach!

For a vegetarian alternative I would replace the bacon with a handful of toasted nuts like pine nuts.


Spinach quiche

  • Pastry:
    • 100 gr flower
    • 60 gr butter
    • 1 tsp salt
    • 50 ml water
  • Filling:
    • 300 gr of fresh spinach leaves
    • 1 tbsp olive oil
    • 100 gr Bacon cubes
    • 125 gr soft goats cheese of feta cheese
    • 3 free range eggs
    • 75 ml cream
    • Pepper and ground nutmeg to tast
  1. Prepare your base as described in my asparagus pie recipe.
  2. While your base bakes:
    1. Clean your spinach leaves.
    2. Fry your leaves in the oil until all spinach has wilted.
    3. Place your spinach in a collinder and let the access water drain out.
    4. Fry your bacon cubes until they are crisp.
    5. Wisk and mix your eggs and mix in your cream.
  3. Build your pie:
    1. Divide your spinach and bacon over the base.
    2. Pour over the egg and cream mixture.
    3. Crumble the cheese over the top.
  4. Bake for 20 minutes in a 200 degrees C oven.

Simple Seasonal treat: green asparagus pie

I love eating vegetables at their absolute best. Asparagus are one of the most seasonal vegetables for me. During the asparagus season I am always looking for simple dishes that do this tasty ingredient justice.


The cheese and eggs in this recipe enhance the asparagus flavor. Serve it with a salad , a glass of white wine and you have a complete and healthy spring meal.

Feel free to use ready-made short crust pastry or quiche dough, for an even easier meal.

Because I am a busy mom, I like making pies ahead. That way, I can play with my toddler when I get home from a busy day while the pie warms in the oven. To warm up your pie place it in a preheated oven of 160 degrees C for twenty minutes.


Asparagus pie

This recipe is for a 25 cm quiche mold.

  • Short crust pastry:
    • 100 g flower
    • 60 g butter
    • 1 tsp salt
    • 50 ml water
  • 150 gr green asparagus
  • Filling:
    • 3 free range eggs
    • 75 ml cream
  • 1 cup of grated strong cheese like old Gouda or Parmigiana
  • Pepper and ground nutmeg to taste
  1. Preheat your oven to 200 degrees C.
  2. Make your short crust pastry:
    1. Rub the butter into the salt and flower until the texture resembles bread crumbs.
    2. Combine the crumbles into a dough by stirring the water in gradually. Combine the dough, don’t knead it. If you fuss around less with your dough, your dough will be more crumbly. For an even more crumbly result, wrap your dough in cling film and let it rest in the fridge for 30 minutes.
  3. Make your pie base:
    1. Roll out your pastry to a 5 mm thickness.
    2. Line the a greased quiche mold with your delicious pastry.
    3. Line your mold with some baking parchment and fill your pie with dried beans or actual baking beans.
    4. Bake in the oven for 20 minutes.
  4. While your base is in the oven, prepare your asparagus:
    1. Remove the hard section of each asparagus. This is usually about 2 cm, depending on how fresh your asparagus is.
    2. Place your asparagus in a pan of cold water. Bring the water to the boil.
    3. When the water boils, immediately take your pan of the heat and cool your asparagus in cold water.
    4. Let your asparagus dry.
  5. Prepare your filling by mixing the cream and eggs.
  6. Take your base out of the oven and let it cool for 10 minutes. (Leave your oven on!)
  7. Build your pie:
    1. Cover the base of your pie with cheese.
    2. Pour in half your filling.
    3. Sprinkle with pepper and nutmeg.
    4. Arrange your asparagus. You might need to trim your asparagus a bit for this step. Try to make one nice even and neat layer of asparagus.
    5. Add the rest of the filling.
    6. Sprinkle over the remaining cheese.
  8. Bake your pie in the oven for 20 minutes at 200 degrees C.


Asparagus pie