As autumn blankets the world in a cozy tapestry of colors and aromas, I find myself drawn to the kitchen, longing for a dish that embodies the season’s warmth. Enter my Roasted Pumpkin Quiche—a delightful blend of sweet roasted pumpkin and tangy feta, nestled in a buttery pie crust, perfect for a comforting brunch or a serene dinner at home. This quiche not only celebrates the vibrant flavors of fall but also boasts the incredible perk of being a lighter, satisfying option at around 400 calories per serving. Trust me, your friends and family will be raving about this showstopper! Are you ready to dive into this seasonal delight?
Why will you love this quiche?
Comforting Warmth: This Roasted Pumpkin Quiche wraps you in the cozy flavors of autumn, making it the perfect dish for brunch or dinner.
Nutritious and Light: At around 400 calories per serving, this quiche is a guilt-free indulgence that still satisfies your cravings.
Crowd-Pleasing Delight: With its savory blend of pumpkin, feta, and aromatic spices, it’s bound to impress family and friends alike!
Easy to Prepare: Using a store-bought or homemade pie crust, you can whip this up in no time—great for busy weekends!
Serving Versatility: Pair it with a crisp side salad for a balanced meal or enjoy it on its own with a simple vinaigrette.
Make it a part of your seasonal menu, and while you’re at it, check out my delicious Chewy Pumpkin Cookies to satisfy your sweet tooth afterward!
Roasted Pumpkin Quiche Ingredients
For the Crust
• Pre-made or Homemade Pie Crust – This acts as the foundation for your quiche; both options work beautifully.
For the Filling
• Roasted Pumpkin (2 cups, diced) – Adds natural sweetness and tender texture; remember to dice into 1-inch cubes for even roasting.
• Olive Oil (1 tablespoon) – Improves roasting and adds a fruity note; can substitute with melted butter for a richer flavor.
• Onion (1 small, finely chopped) – Provides a sweet and savory aroma; yellow or white onions are ideal.
• Garlic (2 cloves, minced) – Infuses a subtle pungency; feel free to use garlic powder if fresh isn’t on hand.
• Eggs (3) – The star ingredient that sets the custard, providing structure; fresh, large eggs are preferred.
• Heavy Cream (1 cup) – Gives the custard a smooth mouthfeel; half-and-half can work for a lighter alternative.
• Salt (½ teaspoon) – Elevates all flavors; adjust according to your preference.
• Black Pepper (¼ teaspoon) – Adds a hint of warmth to balance sweetness.
• Nutmeg (¼ teaspoon) – A classic autumn spice that ties the flavors together; freshly grated offers the best aroma.
• Feta Cheese (½ cup, crumbled) – Introduces brininess and creamy texture; try goat cheese or sharp cheddar for a twist.
• Fresh Sage (2 tablespoons, chopped) – Its herbal notes perfectly complement pumpkin; thyme is a great substitute if you wish to experiment.
This Roasted Pumpkin Quiche is not just a meal; it’s an experience, perfect for those who cherish home-cooked comfort food!
Step‑by‑Step Instructions for Roasted Pumpkin Quiche
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While the oven is warming up, take a pre-made or homemade pie crust and gently roll it out. Carefully fit the crust into a 9-inch pie plate, trimming any excess edges as necessary for a neat finish. This will serve as a sturdy foundation for your Roasted Pumpkin Quiche.
Step 2: Roast the Pumpkin
Next, toss 2 cups of diced pumpkin with 1 tablespoon of olive oil until well coated. Spread the seasoned pumpkin evenly on a baking sheet and roast it in your preheated oven for 20–25 minutes, or until it becomes tender and slightly caramelized. You’ll know it’s ready when a fork glides through easily. Let it cool slightly before moving to the next step.
Step 3: Lower the Oven Temperature
After the pumpkin has roasted, lower the oven temperature to 350°F (175°C). This temperature is ideal for baking the quiche. While the oven cools, prepare your filling by chopping 1 small onion and mincing 2 cloves of garlic. You will sauté these ingredients next, which will add a savory depth to your quiche.
Step 4: Sauté Onion and Garlic
In a medium skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and translucent, roughly 5-7 minutes. Stir occasionally to prevent any sticking. Once ready, remove from heat and set aside to cool, allowing their flavors to meld while you continue with the quiche preparation.
Step 5: Whisk the Custard
In a mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of nutmeg until the mixture is smooth and well combined. This creamy custard will bind all the delightful flavors in your Roasted Pumpkin Quiche, making each bite wonderfully satisfying.
Step 6: Combine the Filling
Gently fold the slightly cooled roasted pumpkin, sautéed onion and garlic, ½ cup of crumbled feta cheese, and 2 tablespoons of chopped fresh sage into the egg mixture. Mix carefully until everything is evenly distributed. The combination of these ingredients creates a beautiful blend of flavors and textures, forming the heart of the quiche.
Step 7: Pour into the Pie Crust
Now, pour the filling into the prepared pie crust, ensuring it’s evenly spread. Take a moment to admire the vibrant colors of your filling as it sits in the crust, ready for the oven. This Roasted Pumpkin Quiche is about to transform into a warm, comforting dish that will impress everyone at your table.
Step 8: Bake the Quiche
Place the quiche in the oven and bake at 350°F (175°C) for 35-40 minutes. Watch for the center to set, and the top to turn a lovely golden brown. When done, a knife inserted into the center should come out clean with just a slight jiggle left. Keep an eye on it to avoid over-baking, which can lead to a dry quiche.
Step 9: Cool Before Slicing
Once baked, remove the quiche from the oven and let it cool for about 5-10 minutes. This allows the custard to firm up slightly, making it easier to slice. As you wait, you can enjoy the wonderful aroma filling your kitchen, feeling the warmth and comfort that this delicious Roasted Pumpkin Quiche radiates.
Make Ahead Options
These Roasted Pumpkin Quiches are perfect for meal prep enthusiasts! You can easily roast the pumpkin and sauté the onion and garlic up to 24 hours in advance, storing them in airtight containers in the refrigerator. Also, you can prepare the entire quiche a day ahead (up to 3 days), allowing the flavors to meld for a more delightful taste. When you’re ready to serve, simply pour the filling into the pie crust and bake at 350°F (175°C) for 35-40 minutes. This way, you save time on busy days without sacrificing flavor; your quiche will be just as delicious when it’s fresh out of the oven!
How to Store and Freeze Roasted Pumpkin Quiche
Fridge: Cool the quiche completely before covering it with plastic wrap or storing it in an airtight container. It will keep well in the refrigerator for up to 3 days.
Freezer: If planning to store for longer, slice the quiche and wrap each piece tightly in plastic wrap, followed by aluminum foil. You can freeze it for up to 2 months for easy future meals.
Reheating: When ready to enjoy, reheat frozen quiche directly from the freezer in a 350°F oven for 20-25 minutes, or until heated through. For refrigerator storage, heat in the oven for about 15-20 minutes.
Avoiding Sogginess: Always ensure the quiche is completely cool before storing, as this prevents moisture buildup that can lead to a soggy crust.
What to Serve with Roasted Pumpkin Quiche
Elevate your homemade Roasted Pumpkin Quiche experience by pairing it with delightful sides and beverages that enhance its comforting flavors.
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Mixed Green Salad: A light, fresh salad with a zesty vinaigrette provides a crisp contrast to the creamy quiche, lightening the meal.
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Roasted Seasonal Vegetables: Earthy roasted root vegetables like carrots and brussels sprouts complement the sweetness of the pumpkin, adding depth to the plate.
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Homemade Apple Sauce: The natural sweetness of applesauce offers a delightful contrast to the savory quiche—perfect for drizzling or spooning on top.
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Herbed Bread Rolls: Soft, warm rolls infused with fresh herbs are perfect for soaking up any remaining filling, ensuring every bite is satisfying.
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Crisp White Wine: A chilled glass of Sauvignon Blanc or a light Chardonnay enhances the dish’s flavors beautifully, making it feel extra special.
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Pumpkin Spice Latte: Complete the fall vibe with this cozy drink, offering a warm spice blend that mirrors the quiche’s nutmeg and sage.
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Cheesy Garlic Bread: The gooey, melty cheese and savory garlic flavors create a comforting pairing that kids and adults alike will crave.
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Pear and Walnut Salad: A mix of juicy pears and crunchy walnuts not only looks beautiful but also adds a lovely texture and subtle sweetness to your meal.
Transform your mealtime into a celebration of autumn with these complementary delights!
Expert Tips for Roasted Pumpkin Quiche
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Pumpkin Preparation: Use 1-inch cubes: This ensures even roasting and creates tender, flavorful bites in your quiche.
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Cooling Time: Allow pumpkin to cool: Mixing hot pumpkin directly into eggs can scramble them, ruining your quiche’s custard texture.
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Baking Time: Watch for jiggle: The center should be slightly jiggy when you pull it from the oven; over-baking can lead to a dry Roasted Pumpkin Quiche.
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Savory Boost: Add spices for flavor: For a kick, sprinkle red pepper flakes or add a drizzle of balsamic reduction just before serving.
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Storage: Cool before refrigerating: Let your quiche cool completely to prevent sogginess when storing it in the fridge for up to three days.
Variations & Substitutions for Roasted Pumpkin Quiche
Feel free to explore your creativity with this Roasted Pumpkin Quiche recipe and make it truly your own!
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Sweet Potato: Swap pumpkin with sweet potato for a contrasting sweetness and beautiful color. The slightly sweeter flavor pairs wonderfully with savory fillings.
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Butternut Squash: Replace pumpkin with butternut squash for a creamier texture; simply roast until tender for the best results. This squash adds a lovely depth to the quiche.
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Dairy-Free: Use coconut cream instead of heavy cream to keep it dairy-free while adding a subtle richness. Pair it with nutritional yeast for that cheesy flavor.
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Cheese Options: Substitute feta with goat cheese or sharp cheddar for a different tangy flavor. Each cheese brings its own character, altering the quiche’s personality.
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Herb Variations: Try swapping fresh sage for thyme or rosemary to reinvent the flavor profile. Each herb will take your quiche in a delightful new direction!
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Heat It Up: Add crushed red pepper flakes to the filling or sprinkle on top before serving for a zesty kick. This little boost can ignite taste buds and elevate the dish!
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Sautéed Greens: Toss in a handful of spinach or kale for added nutrients and color. They sauté beautifully with the onion and garlic, making this quiche even more wholesome.
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Mushroom Medley: Introduce sautéed mushrooms for an umami boost and a different texture. Mushrooms will create a heartier quiche that deeply satisfies.
As you customize this quiche, consider pairing it with a fresh side salad featuring mixed greens and a light vinaigrette for a balanced meal. And if you have a sweet tooth, be sure to check out my delicious Chewy Pumpkin Cookies to finish off your autumn feast!
Roasted Pumpkin Quiche Recipe FAQs
What should I look for when selecting pumpkin?
When selecting pumpkin, choose a firm fruit that feels heavy for its size, with no dark spots or soft areas. A pie pumpkin or sugar pumpkin is ideal as they have sweeter flesh and a smooth texture when roasted. If you’re in the fall season, local farms often have the freshest options, and the vibrant orange color is a great indicator of ripeness!
How should I store leftover quiche?
To store leftover Roasted Pumpkin Quiche, allow it to cool completely before wrapping it in plastic wrap or placing it in an airtight container. This helps maintain its moisture and prevents a soggy crust. Properly stored, the quiche will last in the refrigerator for up to 3 days. You can easily reheat slices in a 350°F oven for about 15-20 minutes until warmed through.
Can I freeze Roasted Pumpkin Quiche?
Absolutely! To freeze your quiche, first slice it into individual portions. Wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn. This method allows you to pull out just what you need, and it can be frozen for up to 2 months. Reheat directly from the freezer in a 350°F oven for 20-25 minutes, or until heated through.
What if my quiche turns out too dry?
If your Roasted Pumpkin Quiche is dry, it may have been over-baked or the egg mixture may have been too thick. Make sure to watch the time closely, as the quiche should be taken out when the center is slightly jiggly. If you like, you can also add a splash more cream to your custard mix next time for a softer texture.
Are there any dietary considerations for this quiche?
This quiche is vegetarian and can be made gluten-free by using an appropriate gluten-free pie crust. If you have allergies, be cautious with the feta cheese; feel free to substitute with a dairy-free cheese for a lactose-free option. As always, check the ingredients of anything store-bought to ensure they align with your dietary needs!
How long can I keep quiche out at room temperature?
For food safety, it’s best to let the quiche sit out at room temperature for no more than 2 hours. After that, it’s advisable to refrigerate any leftovers to ensure freshness and prevent the growth of bacteria. Enjoy your delicious Roasted Pumpkin Quiche to its fullest while keeping food safety in mind!
Savory Roasted Pumpkin Quiche for Cozy Autumn Brunch
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a 9-inch pie plate.
- Toss diced pumpkin with olive oil, spread on a baking sheet, and roast for 20–25 minutes until tender.
- Lower oven temperature to 350°F (175°C) and prepare the onion and garlic.
- In a skillet, sauté diced onion and minced garlic until soft and translucent, about 5-7 minutes.
- Whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
- Fold in roasted pumpkin, sautéed onion and garlic, crumbled feta, and fresh sage into the egg mixture.
- Pour the filling into the pie crust, spreading it evenly.
- Bake at 350°F (175°C) for 35-40 minutes until set and golden brown.
- Cool for 5-10 minutes before slicing.
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