Pumpkin Quiche

Pumpkin Quiche with its pumpkin roasted in the oven has a great combination of flavors and a perfect crust that makes it even more flavorful.

8 Pers.

Prep. Time: 90 Min.

Ck. Time: 70 Min.

How to make Pumpkin Quiche

Ingredients for Pumpkin Quiche

For the filling:

  • 500 g pumpkin
  • 3 spring onions
  • 1 red Cubanelle pepper
  • 3 eggs
  • 70 g feta cheese
  • 150 ml cream
  • 3 tbsp olive oil
  • Salt and pepper

For the crust:

  • 250 g flour
  • 115 g unsalted butter
  • 1 egg
  • 1 tsp salt
  • 2 tbsp ice water

Instructions

In order to make pumpkin quiche, we prepare its crust first. Therefore, cut the cold butter into small cubes. Then in a bowl, mix the butter with flour and salt by hand using a pastry blender. Just mix them until it looks like coarse crumbs. After that, in a small bowl, beat the egg and ice water together with a fork. Next, pour the egg mixture over the flour mixture and mix them with a silicone spatula. Then press the dough to form a disc, wrap it with plastic wrap and place it in the refrigerator for 30 minutes.

After 30 minutes, lightly flour your work surface, and with a rolling pin roll out the chilled dough to fit a 25 cm round tart pan. Drape the dough over the rolling pin and transfer it onto the tart pan. Then shape and press the dough against the tart pan and remove any excess dough by running the rolling pin on the top edge of the pan. After that, place the dough in the freezer for about 30 minutes.

Pumpkin Quiche recipe

After 30 minutes, remove the dough from the freezer, cover it with parchment paper and fill it with pie weights or dried chickpeas. Then blind bake the dough in the preheated oven to 180 ºC for 30 minutes. After 30 minutes, remove the pan from the oven, remove the pie weights and parchment paper and place the dough back in the oven. And bake the dough for 10 minutes more until it is slightly brown. Then set it aside to cool.

For the filling:

To prepare the filling, chop the spring onions finely. Then cut the Cubanelle pepper into strips. After that, peel and cut the pumpkin into cubes. Then place the prepared vegetables on a baking tray, sprinkle them with salt and pepper and drizzle them with olive oil. Now roast the vegetables in preheated oven to 200 ºC for 20 minutes.

After 20 minutes, in a bowl mash the roasted pumpkin with a fork and then mix it with the spring onions and Cubanelle pepper. Next, in another bowl beat the eggs with salt and pepper first and then mix them with the cream.

Pumpkin Quiche assembly:

First, break the feta cheese up into small pieces by hand. Next, spread evenly the crumbled feta cheese over the crust. Then add the pumpkin mixture on top of the cheese. After that, gently pour the egg and cream mixture over the rest of the ingredients.

Now it is time to bake the quiche in the preheated oven to 180 ºC for 30 minutes until it is set and when inserting a knife in it, comes out clean. Let the quiche cool for about 15 minutes and then serve it.

Notes: When preparing the crust for the Pumpkin Quiche, the butter must be cold. If you prefer, instead of feta cheese you can use gorgonzola or cottage cheese.