Roasted Pumpkin Quiche

This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner. The sweet roasted pumpkin combined with salty feta cheese, fluffy egg custard and buttery pastry makes the most delicious make-ahead meal! Why we love this recipe What a better way to... Read More The post Roasted Pumpkin Quiche appeared first on A Baking Journey.

Roasted Pumpkin Quiche

This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner. The sweet roasted pumpkin combined with salty feta cheese, fluffy egg custard and buttery pastry makes the most delicious make-ahead meal!

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Why we love this recipe

What a better way to use seasonal Pumpkin than in a quiche? It's sweet, it's creamy, it's flakey,... it's just delicious!

Jus like for this Puff Pastry Pumpkin Tart, the pumpkin is lightly roasted in the oven before being combined with Feta Cheese and a classic Egg & Cream custard, then baked inside a homemade Savoury Shortcrust Pastry.

This Pumpkin Quiche recipe is great because:

  • The Pastry can be made in advance / frozen or you can use a store bought pastry.
  • It is a great dish to serve at every meal of the day, from breakfast to dinner.
  • It stores and freezes really well - perfect for meal prep or a make-ahead meal.
  • You can easily customise this quiche with a variety of extra ingredients, herbs and spices.

Also check out these 18 Vegetarian Quiches for more inspiration!

Ingredients

Ingredients on a grey surface.

There are two set of ingredients required to make this pumpkin quiche: one for the pastry (if you are making your own like me) and one for the quiche filling.

Quiche Crust

The easiest homemade pastry I know simply made out of Plain/AP Flour, Salt, Unsalted Butter and cold Water.

Filling

  • Pumpkin: cut into small cubes and roasted in the oven with a little bit of Olive Oil before baking it in the quiche
  • Feta Cheese: you could also use Goat's Cheese if preferred - or any of your favourite cheese! I recommend using a cheese that is on the salty side to balance the sweet flavour of the pumpkin
  • Eggs: medium size and at room temperature
  • Cream: Heavy / Thickened Cream. Avoid light cream or low fat cream for better texture and flavour.
  • Seasoning: I simply used Salt, Pepper (freshly ground black pepper) and Garlic Powder here but you can really add any of your favourite spice, herbs or seasoning here.

Optional Addition: add any of your favourite veggies like Mushrooms, Spinach or Onions, meats, extra cheese, dried or fresh herbs,...

Quiche on a wooden round board.

How to make Pumpkin Quiche

If you are planning on making your own Savoury Shortcrust Pastry, you will need to start with it as it will require a little bit of resting and chilling time. See FAQs section below to make in advance.

Quiche Pastry

This pastry is made in the food processor but you can absolutely make it by hands as well by simply cutting the butter into the flour/salt (with your fingers or pastry blender) hen adding the cold water.

  • Photo 1: Mix the Flour and Salt in the bowl of your Food Processor then add the very cold Cubed Butter. Pulse until you get very small crumb.

The larger the butter crumbs are, the flakier the pastry will be - but that also increases the chance of collapsing in the oven when you blind bake it.

  • Photo 2 & 3: Add the very cold Water and continue to pulse until a dough starts to come together. You might need a little more or less water depending on the brand of flour you use.

Avoid over-mixing the pastry here - it is ready when the chunks of dough stick together when you press them together.

  • Photo 4: Bring the pastry together, place it between two sheets of baking paper and roll it into a large disk about 3 or 4 mm thick (1/6 to 1/8 inch). Place in the fridge to rest for at least one hour.
  • Take the pastry out of the fridge and place it inside your Quiche Pan (I used a 24 cm / 9,5inch Quiche Pan with removable bottom plate). Make sure the pastry creates a 90' angle between the bottom and the sides, gently pressing on it so that it sticks to the pan.
  • Remove any excess pastry, dock the pastry (poke the bottom with a fork) and place back in the fridge to rest for at least one hour. When ready, blind bake for about 20 minutes at 180'C/350'F - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Process Shot Collage: making the pastry.

Pumpkin and Feta Filling

Once the pastry is blind baked and resting, you can start preparing the pumpkin quiche filling.

  • Photo 5: cut the Pumpkin into small cubes, place them on a baking tray, drizzle with the Olive Oil and bake in an oven preheated to 180'C/350'F for about 20 minutes or until soft. You can roast them for longer if you want them to be more caramelised or slightly crispy. Take out of the oven and set aside.
  • Photo 6: in a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.
  • Photo 7: place the roasted pumpkin cubes and the feta cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry.
  • Photo 8: pour the Egg/Cream mix over the pumpkin and feta.
  • Bake for about 40 minutes, or until the quiche filling has set (see tips section below). Leave to cool down slightly before serving.
Process Shot Collage: making the quiche filling.

Recipe FAQs

What type of Pumpkin should I use to make Quiche?

I used Butternut Pumpkin for this recipe, but you can really use any of your preferred variety of pumpkin. You might need to adjust the pumpkin roasting time if you use a variety that doesn't get soft as quickly as butternut.

Read more about the different types of pumpkins here.

Can I use store-bought pastry or puff pastry?

Absolutely, although you want to make sure it is not a sweetened pastry. I don't usually use puff pastry to make quiche as you can't really blind bake it and it tends to turn soggy when filled with a rather liquid filling.

Can I make this Pumpkin Quiche in advance?

Yes - both the shortcrust pastry and the baked quiche can be prepared in advance!

Pastry: can be kept in the fridge for 24 hour either just rolled or lined inside the quiche pan. You can also freeze it!

Baked Feta and Pumpkin Quiche: can be baked 1 day in advance and kept in the fridge, then reheated in the oven before serving. I recommend slightly under-baking the quiche if you know you will need to re-heat it later on.

One slice of quiche on a white plate.

Tips for Success

  • If making your own pastry, don't skip on the resting/chilling time. This is extremely important to insure the pastry does not move, shrink or collapse in the oven. It is also essential to get a flakey texture!
  • How to know the pumpkin feta quiche is ready: gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is fully baked and set. If the quiche seems to be burning / browning before it is baked, cover with aluminium foil.
  • Customise your quiche by adding your preferred veggies, fresh or dried herbs, extra cheese, meats or spices & seasoning!

Storing & Freezing

If not served straight away (or if you have leftovers), this pumpkin quiche should be kept in the fridge and will last for up to 3 days (although better eaten straight away!). To reheat leftovers, use the microwave or preferably the oven.

Both the unbaked pastry and the baked pumpkin and feta quiche can be frozen. The pastry can be frozen rolled between two sheets of baking paper (flat) or inside the quiche pan. Leave in the fridge for a few hours to thaw (rolled pastry) or allow for an additional 5 minutes when blind-baking to thaw (pastry in the pan).

The quiche can be frozen whole (wrapped in a layer of plastic wrap and aluminium foil, flat on a tray until frozen) or cut into individual slices. Thaw straight in the oven at 180'C/350'F.

More Quiche Recipes

  • Cheddar Broccoli Quiche
  • Spinach and Feta Quiche
  • Mushroom & Leek Quiche
  • Smoked Salmon Quiche
  • Cheese and Tomato Quiche
  • Spinach and Mushroom Quiche
  • Zucchini Quiche
  • Feta and Asparagus Quiche

Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey

Recipe

Flatlay of the pumpkin quiche on a wooden board with 3 slices cut off.
Print

Roasted Pumpkin Quiche with Feta

This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner.
Course Breakfast, dinner, lunch
Cuisine French
Diet Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 410kcal
Author A Baking Journey

Ingredients

Quiche Pastry

  • 200 gr (1 1/3 cup) Plain / AP Flour
  • 1/2 teaspoon Fine Table Salt
  • 100 gr (7 tablesp.) Unsalted Butter very cold, cubed
  • 65 ml (1/4 cup) Water very cold

Pumkin and Feta Filling

  • 400 gr (14 oz) Pumpkin cubed
  • 1 tablespoon Olive Oil
  • 4 Eggs medium size
  • 300 ml (1 1/4 cup) Heavy / Thickened Cream
  • 1 1/2 teaspoon Fine Table Salt
  • 1/2 teaspoon Ground Pepper
  • 1/2 teaspoon Garlic Powder
  • 120 gr (4 oz) Feta Cheese

Instructions

Quiche Pastry

  • Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.
    200 gr (1 1/3 cup) Plain / AP Flour, 1/2 teaspoon Fine Table Salt, 100 gr (7 tablesp.) Unsalted Butter
  • Slowly add the cold Water while blending (see note 2) and continue to blend until the dough starts to come together.
    65 ml (1/4 cup) Water
  • Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 3 to 4 mm (1/6 to 1/8 inch) thick. Place on a flat tray and leave to rest in the fridge for at least one hour.
  • Take out of the fridge and place the pastry inside the Quiche Pan (see note 3). Dock the pastry (poke the bottom with a fork) then place back in the fridge for at least 1 hour.
  • Preheat your oven on 180'C/350'F and blind-bake for 20 minutes - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.

Pumkin and Feta Filling

  • Cut the Pumpkin into small cubes, place them on a baking tray, drizzle with the Olive Oil and bake in an oven preheated to 180'C/350'F for about 20 minutes or until soft (see note 4). Set aside and keep the oven on.
    400 gr (14 oz) Pumpkin, 1 tablespoon Olive Oil
  • In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.
    4 Eggs, 300 ml (1 1/4 cup) Heavy / Thickened Cream, 1 1/2 teaspoon Fine Table Salt, 1/2 teaspoon Ground Pepper, 1/2 teaspoon Garlic Powder
  • Place the Roasted Pumpkin cubes and the Feta Cheese cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry. Cover with the Egg/Cream mixture.
    120 gr (4 oz) Feta Cheese
  • Bake for about 40 minutes (still at 180'C/350'F), or until the quiche filling has set (see note 5). Leave to cool down slightly before serving.

Notes

Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.
I used a 24 cm / 9,5 inch wide (5cm / 2inch deep) Quiche Pan with Removable Bottom. This recipe will also work with a less deep but wider pan, but you might need to reduce the baking time for a shallower quiche.
Ingredients Notes:
  • Water: may need a little more or less, depending on the brand of flour you use.
  • Pumpkin: I used Butternut Pumpkin.
  • Feta: can be replaced with Goat's Cheese.
Instruction Notes:
  1. This pastry can be made by hands if you don't have a food processor. Check out my Savoury Shortcrust Pastry for detailed instruction, tips and tricks to make this pastry. 
  2. You may need a little bit more or less water, so always start with less and add more if required. The pastry should stick together when you press the crumbs together. If very sticky, add a little bit more flour. If too dry to assemble into a ball, add a little bit more water.
  3. Make sure the pastry creates a 90' angle between the bottom and the sides, gently pressing on it so that it sticks to the pan.
  4. You can roast them for longer if you want them to be more caramelised or slightly crispy. 
  5. To to know the pumpkin feta quiche is ready, gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is fully baked and set. If the quiche seems to be burning / browning before it is baked, cover with aluminium foil.

Nutrition

Calories: 410kcal | Carbohydrates: 24g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 797mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5303IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 2mg

The post Roasted Pumpkin Quiche appeared first on A Baking Journey.

Source : A Baking Journey More   

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5 Minute Pumpkin Pie Dip

Pumpkin pie dip is deliciously light and fluffy! It has to creamiest texture and the spices bring that pumpkin pie flavor to life! It is something that your whole family will go crazy over! I love dips because they are so simple to make and I can go crazy dipping whatever I want in them!…

5 Minute Pumpkin Pie Dip

Pumpkin pie dip is deliciously light and fluffy! It has to creamiest texture and the spices bring that pumpkin pie flavor to life! It is something that your whole family will go crazy over!

I love dips because they are so simple to make and I can go crazy dipping whatever I want in them! If you love dips as much as I do, go ahead and try this S’mores, this savory 5 Minute Million Dollar or my favorite tried and true Hot Corn Dip! You will love them all!

Pumpkin pie dip in a bowl with an apple slice in it.

Pumpkin Pie Dip is AMAZING!

I love pumpkin pie. I love dips. So of course, the combination of the two is calling my name! Sweet dips are some of my all-time favorite snacks and appetizers! The taste of this dip is incredible! It has that yummy pumpkin spice flavor combined with sweet whipped cream. The spices that are used will totally create that sense of fall and holidays. Dips are a great option to bring to a party and this one will knock everyone’s socks off. It’s all of the benefits of a pumpkin pie without taking all of that time to bake! It’s a win-win!

Dips are so versatile and I love that depending on what you dip in it, it tastes different every single time. This dip is no exception! I absolutely love dipping in fruit, cookies, and graham crackers in. And if I am being completely honest, this dip is so good that I could just eat it by the spoonful. It’s THAT tasty! So go ahead and give it a try! This fluffy and sweet pumpkin pie dip will have your heart in no time!

What’s IN Pumpkin Pie Dip?

If you are looking for a slam dunk recipe that doesn’t take a lot of time and ingredients, then you’ve come to the right place! Using only 5 ingredients, you will have this pumpkin pie dip whipped up in no time! See the recipe card below for a list of exact measurements.

  • Cream cheese: If you set your cream cheese out to soften beforehand then it will mix up better and create a smooth texture!
  • Pumpkin puree: Don’t confuse this with pumpkin pie filling! Pumpkin puree should be the onky ingredient listed on the can.
  • Powdered sugar: If you use this instead of granulated sugar, then it will dissolve faster and help add to that creamy texture.
  • Pumpkin pie spice: You can buy this at the store but I highly recommend taking a few minutes to make this homemade pumpkin pie spice instead! Because homemade makes everything taste better!
  • Heavy whipping cream: This will add in the sweet flavor and a base to mix all of these ingredients together.

Let’s Make Some Dip!

If you’ve got 5 extra minutes in your day then you have enough time to make this pumpkin pie dip! So go ahead and try it! Because once you do… You’ll be trying to find any reason you can to make it again!

  1. Beat: In a medium sized mixing bowl beat together the cream cheese and pumpkin puree then, add in the powdered sugar and beat until incorporated.
  2. Mix and serve: Add in spices and heavy whipping cream and beat until dip is set and stiff peaks form. Once you are done, go head and serve it with graham crackers, gingersnap cookies or sliced apples!
2 pictures showing how to mix the ingredients together.

What Can I Dip in This?

This pumpkin pie dip is rich and creamy and the taste is so sweet! It goes with so many things but I thought I would list out a few ideas for you!

  • Apples: Slice up some apples and put them on a plate with this. They wil disappear so quickly!
  • Bananas: I absolutely love bananas with this dip. Create a fruit platter and add some bananas to it!
  • Gingersnaps: The sweet taste of a gingersnap cookie combined with this dip is to die for!
  • Graham crackers: If you want to have the taste of pumpkin pie in your mouth, go ahead and dip some graham crackers in it!
  • Animal crackers: If I can make a dip delicious AND fun then my kids go crazy over it! We love to dip animal crackers in this dip!
  • Nilla Wafers: Nilla wafers are delicious on their own but add in this pummpkin pie dip and it will take them to the next level!
  • Biscoff cookies: I mean, it doesn’t get much better than this combo!
Someone dipping an apple into pumpkin pie dip.

How to Store This Dip

Because this pumpkin pie dip has cream cheese and whipped cream in it, you definitely want to store it in the refrigerator! So, place it in an airtight container and it will last up to 3 days in your fridge!

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Print

5 Minute Pumpkin Pie Dip

Pumpkin pie dip is deliciously light and fluffy! It has to creamiest texture and the spices bring that pumpkin pie flavor to life! It is something that your whole family will go crazy over! 
Course Appetizer
Cuisine American
Keyword pumpkin dip, pumpkin pie dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 360kcal
Author Alyssa Rivers

Ingredients

  • 8 ounce cream cheese softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 2 teaspoons pumpkin pie spice 
  • 1 cup heavy whipping cream

Instructions

  • In a medium-sized mixing bowl beat together the cream cheese and pumpkin puree. Add in the powdered sugar and beat until incorporated.
  • Add in spices and heavy whipping cream. Beat until dip is set and stiff peaks form. Serve with graham crackers, gingersnap cookies, or sliced apples if desired.

Nutrition

Calories: 360kcal | Carbohydrates: 26g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 139mg | Potassium: 171mg | Fiber: 1g | Sugar: 22g | Vitamin A: 7447IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
Source : The Recipe Critic More   

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