Description
Roasted Pumpkin Quiche is a rich and comforting seasonal dish featuring the natural sweetness of roasted pumpkin combined with a creamy egg custard and a flaky crust. Perfect for cozy fall gatherings or weeknight dinners, this versatile quiche can be served for breakfast, lunch, dinner, or brunch. Easy to prepare and customizable to dietary preferences, it brings warmth and elegant rustic flavors to your table.
Ingredients
Scale
Vegetables
- 2 cups fresh pumpkin, peeled and cubed
- 1 medium onion or 2 shallots, diced
- 1–2 tbsp olive oil
Custard
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh herbs (sage, thyme, or rosemary), chopped
- 1 cup Gruyère or Swiss cheese, shredded
Crust
- 1 pie crust (store-bought or homemade), enough for a 9-inch quiche pan
Instructions
- Roast the Pumpkin: Preheat oven to 400°F (200°C). Toss peeled and cubed fresh pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Prepare the Crust: While pumpkin roasts, roll out the pie crust and press it into a greased 9-inch quiche or pie pan. Chill in refrigerator for 10-15 minutes, then blind bake for 10 minutes to prevent sogginess.
- Sauté Aromatics: In a skillet over medium heat, cook diced onions or shallots with a bit of olive oil until soft and translucent, about 4-5 minutes.
- Make the Custard: In a large bowl, whisk together eggs, heavy cream, salt, pepper, and chopped fresh herbs. Stir in shredded cheese to distribute evenly.
- Assemble and Bake: Evenly spread the roasted pumpkin and sautéed onions in the pre-baked crust. Pour the custard mixture over the filling. Bake at 350°F (175°C) for 35-40 minutes until the quiche is set and golden on top. Allow to cool for at least 10 minutes before slicing.
Notes
- Roast the pumpkin first to intensify sweetness and avoid watery filling.
- Blind bake the crust to ensure a crisp bottom and prevent sogginess.
- Use full-fat dairy products like heavy cream and cheese for a creamy texture.
- Let the quiche rest for at least 10 minutes after baking for easier slicing.
- Season generously with salt, pepper, and herbs to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 180 mg