Pumpkin Quiche
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This pumpkin quiche is easy to make, filling, and makes a fabulous vegetarian brunch or lunch perfect for any occasion! You can prepare it ahead of time and serve it hot or cold. It’s totally delicious.
Published in Nov 2021 /Updated in Oct 2025
Pumpkin season is here, and it’s just the perfect time to re-share all my pumpkin recipes, including this delightful vegetarian quiche I published years ago.
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The recipe is straightforward and perfect for using up seasonal pumpkin. Although it takes a fair amount of time to bake, the prep time is minimal, and the taste is outstanding, sure to please the entire family.
All you need to do is roast the diced pumpkin, then place it in the prepared crust, which can be made using a puff pastry or premade pie crust. Next, top with crumbled feta cheese for savoriness, the cream and egg mixture, and finish with pumpkin seeds. Bake until golden and delicious, and you’re done!
Hearty, nutrient-rich, and vibrant in color, this pumpkin quiche is perfect for any occasion. It reheats exceptionally well and is guaranteed to impress, making it ideal for brunch, a light dinner, holidays, or potluck.
List of the ingredients
- Pumpkin
- Feta cheese
- Eggs
- Cream
- Thyme + garlic powder
- Olive oil
- Pie crust or puff pastry
- Seasoning
How to make pumpkin quiche
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Thaw your puff pastry sheet or pie crust if frozen.
- Roast the diced pumpkin for 30 minutes at 400°F (200°C).
- Add the roasted pumpkin cubes, feta, and thyme to the prepared crust.
- Whisk together the cream and egg mixture ingredients in a large bowl.
- Pour the quiche filling over the pumpkin and feta, then bake until the eggs are set and the puff pastry is golden.
Recipe notes
Pumpkin quiche ingredients
Pumpkin: You can use any diced, fresh pumpkin or butternut squash (it’s hard to tell the difference!).. You need to roast it to enhance its flavor. I don’t recommend using the Jack-O-Lantern carving one, as it’s usually pale and tasteless.
Puff pastry: You need just one ready-made puff pastry sheet with a light, airy, flaky texture, or you can use a typical shortcrust pastry with a denser, single-layered structure. Both can be sold frozen or refrigerated. Defrost, get prepping; no blind baking is required. Easy peasy.
Feta cheese: It’s salty and savory, balancing the sweetness of the roasted pumpkin. But a savory pumpkin quiche is quite flexible and pairs well with different cheeses; Grated Parmesan cheese, goat cheese, or sharp cheddar cheese works fine in place of feta, while more delicate cheese like mozzarella doesn’t deliver the same flavor here.
Eggs: They are essential for the filling. They give structure and richness.
Heavy cream: It adds a rich, creamy texture to the filling (double cream is fine too, if you’re in the UK). If you prefer a lighter option, you can use full-fat milk, but it won’t have the same texture and may require a slight adjustment (see notes in the recipe card below).
Thyme and garlic powder : For more flavor. If you prefer, you can also use parsley or sage instead of thyme.
Seasoning and olive oil: Salt, pepper, and olive oil are used to roast the pumpkin.
Ways to customize it
This fall quiche recipe is also easy to customize with extra vegetables. You can roast sweet potatoes instead of pumpkin, for example. You can also saute some kale, spinach, broccoli, mushrooms, or onions and add them to the recipe for more flavor and veggies.
Storage tips
Place any leftover quiche in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 10 minutes. You can also freeze the quiche, cool it completely, then double-wrap it in tinfoil or place slices in an airtight glass container and store for up to 3 months. Reheat the leftovers in the microwave or, if reheating the whole quiche, in the oven at 350°F for about 20 minutes.
More pumpkin recipes you’ll love!
- Pumpkin carrot soup
- Mini pumpkin muffins
- Pumpkin pizza
- Pasta with pumpkin puree
- Pumpkin feta frittata
- Easy pumpkin cake
- Pumpkin ice cream
Lastly, if you make this pumpkin quiche recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
PUMPKIN QUICHE
Ingredients
- 1 lb (450 grams) pumpkin (weighted without skins and seeds)
- 1 puff pastry sheet or pie crust (defrosted)
- 1 cup 240 ml heavy cream (or double cream)
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon garlic
- 1 thyme sprige (or ½ tsp of dried thyme)
- 2 tablespooons pumpkin seeds
Instructions
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
- Cut your peeled and deseeded pumpkin into small cubes (4cm / 1.5" ), add them to a bowl, combine with olive oil, salt and pepper, and spread them on the preparred tray. Bake for about 25 minutes until golden and lightly caramelized. No need to turn the pumpkin pieces.
- Once your pumpkin is ready, reduce the oven temperature to 375° F (190° C) and place the puff pastry/crust in a greased pie pan. Trim any edges that go over the sides, and press them back into any gaps in the pie dish so the pan is completely covered.
- In a medium bowl, whisk together the eggs, cream, salt, and pepper until well combined.
- Add the pumpkin pieces and crumbled feta to the bottom of the puff pastry. Pour the egg mixture over the top. Top with seeds, thyme, and extra black pepper.
- Bake for about 25-35 minutes until the pastry is golden brown and the eggs are completely set. It takes 30 minutes in my oven, but since every oven is different, I recommend checking it after 25 minutes. Remove from oven and let sit for 10 minutes before serving. Enjoy!
WOW this quiche looks amazing! I have tons of pumpkin and will definitely make this soon!
Thank you so much Natalie, I’m glad you like it! x