Use fall-favourite pumpkin in this easy feta and roasted pumpkin quiche! With sage, mustard, and buttery pastry, it's a great fall brunch or light dinner. The pie crust is blind-baked so there aren't any soggy bottoms here – and the flavour combination is stellar. Try this as a vegetarian main for a holiday gathering.
For some more pumpkin recipes, try this pecan streusel-topped pumpkin coffee cake, easy pumpkin mousse without gelatine, or pumpkin custard pie.
Ingredients
Ingredient Notes and Substitutions
- Pumpkin: to skip that step, choose a pumpkin with a thin, edible skin so that it doesn't need to be peeled after roasting. Otherwise any winter squash (except something like spaghetti squash) can be used.
- Feta: any crumbly goat or sheep cheese can be substituted for feta.
- Milk: use all heavy cream rather than half cream and half milk if you want a richer quiche. In Canada we can get half-and-half, a mix of milk and cream, and that's what we usually use for recipes like this.
- Cream: if you can't get 35% cream, use anything around that range.
- Pie crust: use a homemade or store-bought for this recipe.
- Herbs: if you don't like sage, use something like rosemary or thyme instead. If subbing dried, use half the amount.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: roast the pumpkin until soft and browned, then peel and chop.
Step 2: mix the filling ingredients in a bowl until foamy.
Step 3: transfer the filling to a blind-baked crust and add the pumpkin, cheese, and herbs.
Step 4: bake until just set and cool for about half an hour before slicing.
Top Tips
- Bake until jiggly: 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.
- Cover if needed: if the crust is starting to brown too much, cover it with a pie shield or a piece of foil formed into an "O" shape.
- Cool before slicing: a hot quiche will make for messy slices, as it won't be fully set. After half an hour it'll still be warm but will make for nice clean slices. You can serve right away if this isn't a concern.
Recipe Notes
This pumpkin quiche recipe only calls for 1 cup of roasted pumpkin. Reserve the leftovers for other recipes or serve as a side dish to a larger meal. Roasted pumpkin freezes well and can be turned into pumpkin puree if you'd like.
How to Store
Storage: keep in a sealed container in the fridge for up to 3 days. The crust will soften as it's stored, but can be crisped up again by reheating on the oven before serving. It's good cold, too.
Freezing: freeze a whole baked quiche or individual slices. Carefully wrap in a double layer of foil and store in the freezer for up to three months. To reheat simply bake from frozen at 350°F (180°C) until thawed and warmed through to your liking.
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Roasted Pumpkin Quiche
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Knife
- baking sheet
- Mixing bowl
- Whisk
- Pasty brush
- Wire rack
Ingredients
- 9-inch (23 cm) blind-baked pie crust
- 1 cup roasted pumpkin
- ¾ cup feta cheese
- ½ cup 35% heavy cream
- ½ cup full fat milk
- 3 eggs
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 to 5 fresh sage leaves
Instructions
- Preheat the oven to 400°F (205°C). Halve a pumpkin and scoop out the seeds.
- Slice away the stem and bottom ends of the cleaned out pumpkin halves. Cut the pumpkin into 1-inch (2-1⁄2 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. If your pie crust still needs to be blind-baked, you can do that at the same time.
- Cool the wedges for 10 to 15 minutes, then slice away the skin, and cut the flesh into 1- inch (2-1⁄2 cm) cubes.
- Reduce the oven temperature to 350°F (180°C).
- Scatter 1 cup (150 grams) of roasted pumpkin cubes, and half of the feta cheese in the pre-baked pie crust.9-inch (23 cm) blind-baked pie crust, 1 cup roasted pumpkin, ¾ cup feta cheese
- Add the cream, milk, eggs, Dijon mustard, salt, and pepper in a large bowl and whisk together until smooth.½ cup 35% heavy cream, ½ cup full fat milk, 3 eggs, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- 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.4 to 5 fresh sage leaves
- 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 quiche on a baking sheet lined with parchment paper to catch any egg mixture that might leak.
- Bake for 30 to 33 minutes until the middle is wobbly but not wet.
- Cool on a wire rack for a minimum of 30 minutes before slicing.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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