PUMPKIN QUICHE
This delicious pumpkin quiche is easy to make, filling, and makes a fabulous vegetarian brunch or lunch! You can prepare it ahead of time, and it can be served hot or cold.The recipe yields 8-10 servings.
Servings: 8
Ingredients
- 1 lb (450 grams) pumpkin (weighted without skins and seeds)
- 1 puff pastry sheet or pie crust (defrosted)
- 1 cup (150 grams) crumbled feta
- 1 cup (240 ml) heavy cream (or double cream)
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon garlic
- 1 thyme sprig (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!
Notes
Milk: If using milk instead of cream, I recommend using 3 eggs instead of 2 and extending the baking time until the filling is set on top (but a slightly jiggly filling is perfectly fine).