Description
Roasted Pumpkin Quiche is a creamy and savory autumn dish featuring a buttery flaky crust filled with roasted pumpkin, rich custard, sautéed onions, and melted cheese. Perfect for breakfast, brunch, or dinner, it highlights seasonal fall flavors with versatility for customization, make-ahead convenience, and easy meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups fresh pumpkin, peeled, cubed, and roasted
- 1 9-inch pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 medium onion, chopped
- 1 cup cheese (Gouda, Gruyere, or sharp cheddar), shredded
- 1/4 teaspoon ground nutmeg
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil (for roasting and sautéing)
Instructions
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). Cut fresh pumpkin into cubes, toss with a little olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and caramelized. Roasting intensifies the pumpkin’s flavor and removes excess moisture for the perfect quiche filling.
- Prepare the Pie Crust: While the pumpkin cools, roll out your pie crust into a 9-inch quiche or pie dish. Prick the base lightly with a fork to prevent bubbles, and pre-bake the crust for 10 minutes in a 375°F (190°C) oven to help it stay crisp once the custard is added.
- Sauté the Onions: In a skillet, gently cook chopped onions over medium heat in olive oil until they become soft and golden, about 8-10 minutes. This adds a sweet and savory undertone that complements the pumpkin beautifully.
- Mix the Filling: In a large bowl, whisk together the eggs, cream, cheese, sautéed onions, roasted pumpkin, nutmeg, thyme, salt, and pepper until evenly combined, ensuring a consistent texture and flavor throughout the quiche.
- Assemble and Bake: Pour the filling mixture into the pre-baked crust. Place the quiche in the oven and bake at 375°F (190°C) for 35-40 minutes, or until the custard is set around the edges but slightly jiggly in the center. Let it rest for 10 minutes before slicing to allow it to set fully.
Notes
- Use Fresh Pumpkin: Provides superior flavor and texture compared to canned.
- Don’t Skip the Pre-Baking: Blind baking the crust prevents sogginess when custard is added.
- Season Well: Salt and warming spices are essential to balance sweetness and richness.
- Allow Cooling: Let roasted pumpkin cool before mixing to keep the custard smooth and prevent curdling eggs.
- Rest Before Slicing: Helps the quiche firm up so slices hold together beautifully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Keywords: pumpkin quiche, roasted pumpkin, fall recipes, savory quiche, brunch recipes, autumn dishes, make-ahead meal
