When a Halloween Pumpkin and a magnificent Quiche love each other very much…
They make the most delectable, brunch-tastic creation that will rock your Halloween socks off. The Frankenstein of holiday themed foods: “The Brunchkin”.
Confession time. Eating food out of a pumpkin is not a completely original idea. When I was a kiddo, my mom used to make us dinner in a pumpkin. It consisted of a personal pumpkin, gutted and carved as a Jack-O-Lantern, then stuffed with a meatloaf concoction which was then baked to ghoulish perfection.
Credit where credit is due. Thanks, mom.
Now that I’m a big old vegetarian I don’t get dinner in a pumpkin because it is 3/4 ground beef. Secondly, I’m thirty and my mom doesn’t drive over to my place to cook me Halloween dinner anymore.
But I love eating food out of edible containers. If I wasn’t gluten free I would be eating soup out of a bread bowl EVERYDAY. Ice cream out of waffle bowls! Hot chocolate out of a giant cookie mug?! You bet your sweet pumpkins. Sigh. The possibilities are endless. SO I decided to revisit the idea of dinner in a pumpkin and came up with brunch in a pumpkin. It is a sweet but savory and deceptively filling. Also, I used a Golden Nugget Squash, not a pumpkin but…details.
The Brunchkin: The Classiest Way to Eat a Pumpkin
IF you don’t have issues with dairy, simply replace the coconut cream and coconut flour with heavy whipping cream. Add bacon or feta if you’re feeling adventurous! Honestly, you could make your favorite quiche recipe in here. There are no rules.
This recipe will fill three small squash.
I made two plus one in a dish for non-pumpkin folk.
3 small Pumpkins or Squash (I used Golden Nugget Squash for it’s sweet and smooth insides)
5 eggs *4 whole eggs and one egg white
1 large Purple Onion, sliced
4 Mushrooms, sliced
1 huge tbsp Butter or Coconut Oil
1/4 cup Grated Parmesan or Asiago Cheese (or both)
2 tbsp Coconut Flour
1/4 cup Coconut Cream (Set a can of coconut milk in the fridge, scoop out the hardened portion.)
Preheat oven to 350° and line a baking sheet with foil.
Rinse your pumpkins thoroughly and cut the top off. Proceed to remove it’s guts and seeds. Place on baking sheet and bake for about 10 minutes. WHILE that is cooking, start on the onions.
Add butter to a large pan on medium heat until butter is melted. Add onions in a thin layer and reduce heat to low. Stir infrequently, allowing the onions to turn golden brown. About 15 minutes. Saute the mushrooms, too.
In a large bowl combine eggs, cream, flour, cheese, and a dash of salt. Mix well with a wire whisk.
Add a layer of onion and mushroom to the pumpkin (squash), then pour the egg mixture in. Top with more onion and mushroom. Bake for about 1 hour or until the egg mixture is firm. Top with more Parmesan.
In other news, my neighbors may believe I have an imaginary friend because I did what you see pictured above at sunset on a Monday night on the lawn of my apartment complex. *Shrugs*