Fit tuna quiche with pumpkin

I fell in love with this simple and fit tuna quiche with pumpkin recipe (without crust) from the first moment I tasted it. It is incredibly juicy, rich in protein, and satiates well. For me, it became the ideal choice for dinner during the fall. You don't even need a lot of ingredients to prepare this recipe, and as for the process, all you have to do is mix everything together in a bowl and bake it - and I just love such easy recipes!

I prefer to prepare quiches in my own fit version without the crust, i.e. without the dough. As a result, the recipe is much faster to prepare, stays low in carbohydrates, and is also flour and gluten-free.

I prepared this healthy tuna quiche with pumpkin with tuna in brine from Sun&Sea. For the quiche, you will need 1 triple pack of this tuna. I used Hokkaido pumpkin but the recipe will be great with any kind of pumpkin (for example butter or sugar pumpkin). However, thanks to the Hokkaido pumpkin, it has a slightly sweet taste and a beautiful, deep orange color.

From the recipe, you will get a quiche making up 8 larger slices; nutritional values ​​are calculated for 1 of these slices.

If you are a fan of pumpkin recipes like me, you have to try this pumpkin quiche with tuna. I'm sure you'll love it.

Instructions

1. Wash the pumpkin thoroughly. You can peel it and then grate it.
2. In a bowl, mix the eggs with finely chopped onions, grated cheese, drained tuna, a pinch of salt, and yogurt.
3. Then add the grated pumpkin and mix the dough well.
4. Pour the dough into a cake tin lined with baking paper (with a diameter of about 25 cm) and bake the quiche for about 25 minutes at 175 degrees Celsius until the top starts to get brown.
5. After baking, let it cool down for a while before slicing.