‘Tis the season! Pumpkin season! Pumpkin and sage are a classic, perfect pairing in this pumpkin quiche. Feta cheese adds creaminess and tang.
Fresh roasted pumpkin has a sweet flavour and creamy texture that will never compare to anything in a can. Because not all pumpkins are created equal, we recommend using a pie pumpkin, also called sugar pumpkin, to make this roasted pumpkin quiche. Pie pumpkins are a small, manageable size and they taste amazing, plus, you can save the seeds to make spicy roasted pumpkin seeds.
Quiche is one of life’s perfect foods. You can make it ahead of time, and eat it warm or cold for pretty much any meal, or even a snack. It makes a wonderful dish for small brunch gatherings, or when you’re alone working at your desk with a hot cup of coffee. We hope you give it a try!
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Ingredients
- One 9-inch (23-cm) pre-baked (also called blind-baked) basic pie crust
- roasted pumpkin (instructions below)
- feta cheese
- 35% heavy cream
- milk
- eggs
- Dijon mustard
- salt
- pepper
- fresh sage leaves
Method
If you don’t already have roasted pumpkin, begin with this post called How To Make Pumpkin Purée. Follow the instructions until you have cut the cleaned out pumpkin in half.
Preheat the oven.
Slice away the stem and bottom ends of the cleaned out pumpkin halves. Cut the pumpkin into wedges. Toss the wedges in a large bowl with one tablespoon of olive oil. Use your hands to make sure each wedge has a light coating of oil. Arrange the wedges on a baking sheet lined with parchment paper, allowing some space between the wedges. Sprinkle the pumpkin with salt and pepper.
Place the pumpkin wedges in the preheated oven and cook until soft, flipping them over halfway. Cool the wedges slightly, then slice away the skin, and cut the flesh into cubes.
Reduce the oven temperature. Scatter the roasted pumpkin cubes and half of the feta cheese in the pre-baked pie crust.
Place the cream, milk, eggs, Dijon mustard, salt, and pepper in a large bowl and whisk together until smooth.
Carefully pour the whisked egg mixture over the pumpkin and feta in the pre-baked crust.
Top the pumpkin quiche with the remaining feta cheese and fresh sage leaves that have either been torn or chopped into small pieces.
Dip a pastry brush into the egg mixture of the quiche and gently brush the egg around the entire outside edge of the crust.
Place the pumpkin quiche on a baking sheet lined with parchment paper to catch any egg mixture that might leak. Bake the quiche until the middle is wobbly but not wet, then cool it on a wire rack for a minimum of 30 minutes before slicing. Garnish slices with fresh sage before serving if you like.
Tips & Notes
You can use homemade or store-bought pie crust for this recipe.
This pumpkin quiche recipe only calls for 1 cup of roasted pumpkin. If you roast your own pumpkin, reserve the leftovers for other recipes. Roasted pumpkin freezes well!
If your quiche crust is starting to brown too much, cover it with a pie shield or a piece of foil formed into an “O” shape.
When the quiche is a bit jiggly in the middle, but no longer looks wet, it’s done. The middle of the quiche will set as it cools on a rack.
Leftover quiche is best reheated in the oven, however, the microwave wrks well too. It won’t crisp up the crust is all.
Freeze a whole baked quiche or individual slices! Simply wrap gently but tightly in a double layer of foil and store in the freezer for up to three months. To reheat simply bake from frozen at 350ºF (180ºC) until thawed and warmed through to your liking.
Substitutions
Butternut squash is a great substitute for pumpkin.
Goat cheese is great in place of feta, however, be mindful it doesn’t hold it’s structure as well and may melt through the custard filling.
You can use all heavy cream rather than half cream and half milk if you want.
Feel free to add any spices you like, up to 1 teaspoon. Chili flakes, ground cumin, and hot smoked paprika are all tasty options.
Substitute the sage for any other fresh herbs you like. Rosemary, thyme, and chives are all good.
Make These Awesome Recipes With Leftover Roasted Pumpkin!
If making sweet recipes, do not add salt and pepper to the pumpkin before roasting.
Gluten-Free Pumpkin Scones With Cheddar & Sage
Roasted Pumpkin Salad With Lentils, Kale, & Tahini Dressing
Recipe
Roasted Pumpkin Quiche With Feta & Sage
‘Tis the season! Pumpkin season! Pumpkin and sage are a classic, perfect pairing in this pumpkin quiche. Feta cheese adds creaminess and tang.
Ingredients
- One 9-inch (23-cm) pre-baked (also called blind-baked) basic pie crust
- 1 cup (150 g) roasted pumpkin cut into 1-inch (2-½ cm) cubes
- ¾ cups (85 g) feta cheese, crumbled
- ½ cup (125 ml) 35% heavy cream
- ½ cup (125 ml) full fat milk
- 3 eggs
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 to 5 fresh sage leaves
Instructions
- If you don’t already have roasted pumpkin, begin with this post called How To Make Pumpkin Purée. Follow the instructions until you have cut the cleaned out pumpkin in half.
- Preheat the oven to 400ºF (205ºC).
- Slice away the stem and bottom ends of the cleaned out pumpkin halves. Cut the pumpkin into 1-inch (2-½ cm) thick wedges. Toss the wedges in a large bowl with one tablespoon of olive oil. Use your hands to make sure each wedge has a light coating of oil. Arrange the wedges on a baking sheet lined with parchment paper, allowing some space between the wedges. Sprinkle the pumpkin with salt and pepper.
- Place the pumpkin wedges in the preheated oven and roast for 25 to 30 minutes, or until soft, flipping them over halfway. Cool the wedges for 10 to 15 minutes, then slice away the skin, and cut the flesh into 1-inch (2-½ cm) cubes.
- Reduce the oven temperature to 350ºF (180ºC).
- Scatter 1 cup (150 g) of roasted pumpkin cubes, and half of the feta cheese in the pre-baked pie crust.
- Place the cream, milk, eggs, Dijon mustard, salt, and pepper in a large bowl and whisk together until smooth. Carefully pour the whisked egg mixture over the pumpkin and feta in the pre-baked crust.
- Top the pumpkin quiche with the remaining feta cheese and fresh sage leaves that have either been torn or chopped into small pieces.
- Dip a pastry brush into the egg mixture of the quiche and gently brush the egg around the entire outside edge of the crust.
- Place the pumpkin quiche on a baking sheet lined with parchment paper to catch any egg mixture that might leak. Bake the quiche for 30 to 33 minutes until the middle is wobbly but not wet. Cool the quiche on a wire rack for a minimum of 30 minutes before slicing.
Notes
You can use homemade or store-bought pie crust for this recipe.
This pumpkin quiche recipe only calls for 1 cup of roasted pumpkin. If you roast your own pumpkin, reserve the leftovers for other recipes. Roasted pumpkin freezes well!
You can use all heavy cream rather than half cream and half milk if you want.
If your quiche crust is starting to brown too much, cover it with a pie shield or a piece of foil formed into an "O" shape.
When the quiche is a bit jiggly in the middle, but no longer looks wet, it's done. The middle of the quiche will set as it cools on a rack.
Leftover quiche is best reheated in the oven, however, the microwave wrks well too. It won't crisp up the crust is all.
Freeze a whole baked quiche or individual slices! Simply wrap gently but tightly in a double layer of foil and store in the freezer for up to three months. To reheat simply bake from frozen at 350ºF (180ºC) until thawed and warmed through to your liking.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 261Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 76mgSodium: 137mgCarbohydrates: 14gFiber: 5gSugar: 8gProtein: 11g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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