Pumpkin Quiche Recipe

1. Prepare the Crust

In a mixing bowl, combine 200 grams of plain flour and a pinch of salt. Grate 100 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Prebake the Crust

Preheat your oven to 180°C (350°F) and lightly grease a 23cm (9”) quiche or tart tin.

Roll out the dough and place it in the prepared tin. Press it into the edges and trim off any excess dough. Prick the base with a fork, place baking parchment on top, and add pie weights or dry beans. Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden brown. Once prebaked, allow the crust to cool slightly.

3. Sauté the Pumpkin

Cut 500 grams of fresh pumpkin into small cubes for even cooking.

In a frying pan, heat 1-2 tablespoons of olive oil over medium heat. Add the diced pumpkin and cook until it softens and begins to caramelise, about 8-10 minutes.

Add 1 small, diced onion and season with ½ teaspoon of salt, ¼ teaspoon of ground black pepper, ¼ teaspoon of ground nutmeg, and add a sprig of fresh thyme. Continue cooking until both the onion and pumpkin are golden brown and tender.

4. Assemble the Quiche

Spread the sautéed pumpkin and onions evenly over the prebaked crust. Distribute 100 grams of grated cheese on top.

In a mixing bowl, whisk together 3 eggs, 200 millilitres of whipping cream, and 50 millilitres of milk, and then pour this mixture over the pumpkin, onions, and cheese on the crust.

For a nice finish, sprinkle 2-3 tablespoons of pumpkin seeds over the top.

5. Bake

Bake the pumpkin quiche at 180°C (350°F) for 25-30 minutes, or until the cream is set and the top is golden brown.

6. Serve

Once baked, allow the pumpkin quiche to cool for about 10-15 minutes before slicing for cleaner cuts.

Tips for Perfect Pumpkin Quiche

Here are some tips to make your pumpkin quiche extra delicious:

Chill the Dough: Keeping the dough cold before baking will result in a flakier crust.

Prevent a Soggy Crust: Prebaking the crust prevents it from becoming soggy. Ensure it is cooled before adding the filling.

Experiment with Cheese: For varied flavours, feel free to use different types of cheese, such as Gruyère or Cheddar.

Variations

Add Bacon: For a smoky, savoury touch, sauté some chopped bacon along with the pumpkin and onions. This provides a richer flavour that complements the sweetness of the pumpkin.

Include Greens: Add a handful of fresh spinach or kale to the pan during the last few minutes of cooking. This adds colour, flavour, and nutrients.

Try Different Crusts: For a healthier or gluten-free option, consider using a crust made with almond flour or a mixture of oats and nuts. To complement the pumpkin, you could even try a sweet potato crust.

Proper Storage

In the Refrigerator: Allow the pumpkin quiche to cool completely before covering it tightly with cling film or transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

In the Freezer: Quiche freezes well. Slice it into portions, wrap each piece in cling film, and place the slices in a freezer-safe bag or container. It can be frozen for up to 2 months.

Related Recipes

Looking for more simple yet delicious quiche recipes? Check out the following recipes:

Tomato Zucchini Quiche

Quiche with Leeks and Red Peppers

Spinach Quiche

Conclusion

This pumpkin quiche is a lovely way to enjoy the flavours of the season. In every bite, the creamy filling and crunchy pumpkin seeds combine beautifully, making it a dish you’ll want to enjoy again and again all autumn long.