When the leaves start to turn golden and a crisp breeze drifts through the kitchen window, it’s the perfect excuse to dive into something hearty, cozy, and utterly scrumptious. Roasted Pumpkin Quiche is that kind of dish that wraps you in a warm hug from the inside out. The flaky pastry cradles a velvety custard, studded with sweet, earthy pumpkin, tangy feta, and speckled with fragrant sage and nutmeg. This vegetarian tart shines as a lunch centerpiece or an inviting dinner star, offering a satisfying 400 calories per serving that won’t leave you feeling weighed down. As an intermediate-level recipe, it’s a joyful challenge for anyone looking to level up their home-cooking game—preparation takes about 25 minutes, the oven works its magic for an hour, and a final 10-minute rest lets all the flavors settle beautifully before the big reveal.
I still remember the first time I rolled out that pie crust for my very own pumpkin quiche. My kitchen was alive with the clatter of bowls and the soft crackle of olive oil heating for roasting. I’d invited a handful of friends over for a cozy autumn brunch—a makeshift tradition we affectionately call “toast and tales.” While the pumpkin cubes roasted into tender perfection, I sautéed onions and garlic, the scent weaving through the air like a warm yarn. When the quiche finally emerged, golden at the edges and perfectly set in the middle, everyone paused in a sweet moment of quiet delight before digging in. The blend of creamy custard, nutmeg’s warmth, and the briny pop of feta sparked so many “mmms” around the table that I knew this recipe had earned a permanent spot in my fall repertoire. If you’re craving something that feels as festive as it does homey, you’re in the right place—grab your apron, and let’s get cooking!
KEY INGREDIENTS IN ROASTED PUMPKIN QUICHE
Every unforgettable dish starts with thoughtful ingredients, and this quiche is no exception. Each component plays a starring role, from the buttery base to the aromatic herbs that tie it all together. Gathering the following essentials will set you up for roasting, whisking, and baking success.
- Pie crust
A flaky, buttery foundation—whether store-bought or homemade—this crust provides the perfect vessel for the creamy filling without overwhelming its delicate flavors.
- Roasted pumpkin
Once diced and roasted, the pumpkin brings natural sweetness and a lovely orange hue. Its tender bite balances the richness of the egg-cream custard.
- Olive oil
Used to coat the pumpkin, this extra-virgin staple promotes even roasting and adds a fruity, grassy note that complements the squash.
- Onion
Finely chopped and sautéed, onion lends a sweet, savory undertone, creating depth and enhancing the overall aroma of the quiche.
- Garlic
Minced garlic infuses a subtle pungency, elevating each forkful with a gentle kick that harmonizes with the other flavors.
- Eggs
The backbone of any quiche, eggs set the custard, giving it structure and a pillowy texture once baked.
- Heavy cream
Enriching the custard, heavy cream makes each slice luxuriously smooth and ensures a melt-in-your-mouth experience.
- Salt
A crucial seasoning that rounds out the sweetness of the pumpkin and enhances the tang of the cheese.
- Black pepper
Freshly cracked pepper adds a subtle heat and bright contrast to the creamy filling.
- Nutmeg
A pinch of warmth and spice, nutmeg ties together the vegetable and dairy elements with its classic autumnal personality.
- Feta cheese
Crumbled into the mix, feta contributes a delightful brininess and creamy texture, cutting through the richness for a balanced bite.
- Fresh sage
Chopped sage leaves bring an earthy, herbal finish that pairs beautifully with roasted squash and adds a rustic flair.
HOW TO MAKE ROASTED PUMPKIN QUICHE
Bringing all these ingredients together is where the real fun begins. This step-by-step guide will walk you through each part of the process, making sure your quiche bakes up with a golden top and a perfectly set center.
1. Preheat your oven to 400°F (200°C). Roll out the pie crust on a lightly floured surface, then gently fit it into a 9-inch pie plate. Trim any excess dough around the edges and crimp as desired. Set the crust aside to rest while you prepare the filling.
2. Toss the diced pumpkin with olive oil in a large bowl, ensuring each piece is lightly coated. Spread the cubes in a single layer on a baking sheet and roast for 20–25 minutes, or until you can pierce them easily with a fork. Remove them from the oven and allow the pumpkin to cool slightly so it doesn’t scramble the eggs later.
3. Lower the oven temperature to 350°F (175°C) so it’s ready for baking the filled quiche.
4. In a skillet over medium heat, sauté the finely chopped onion and minced garlic. Cook until the onion is soft and translucent, stirring occasionally to prevent browning. Remove the pan from heat once both are tender and aromatic.
5. In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. Continue until the mixture is smooth and homogenous, ensuring even distribution of spices.
6. Fold the cooled roasted pumpkin, the sautéed onion and garlic, crumbled feta cheese, and chopped fresh sage into the egg-cream mixture. Stir gently until every bite will contain a bit of each component.
7. Pour the combined filling into your prepared pie crust, carefully spreading it into an even layer so the quiche cooks uniformly.
8. Bake for 35–40 minutes, or until the center is just set and the top has a light golden hue. A toothpick or small knife inserted near the center should come out clean.
9. Remove the quiche from the oven and let it cool for at least 5–10 minutes before slicing. This pause helps the custard settle for neat, perfect wedges.
SERVING SUGGESTIONS FOR ROASTED PUMPKIN QUICHE
Once your Roasted Pumpkin Quiche is golden and inviting, it deserves a presentation that complements its fall-inspired flavors. This section is all about making each slice look and taste even more irresistible. Whether you’re hosting a weekend brunch or a cozy dinner, these tips will turn your quiche into a showstopper.
- Pair each warm slice with a fresh mixed greens salad tossed in a light vinaigrette—arugula, baby spinach, and thinly sliced radishes give a crisp contrast to the creamy quiche.
- Arrange wedges alongside roasted root vegetables like carrots, parsnips, and beets. Their natural sweetness and caramelized edges mirror the pumpkin’s earthy notes.
- Sprinkle the top with toasted pumpkin seeds (pepitas) for an added crunch and nutty aroma that elevates every bite.
- Offer a side of cranberry chutney or a tangy fruit compote to introduce a sweet-tart pop that cuts through the richness delightfully.
HOW TO STORE ROASTED PUMPKIN QUICHE
Keeping your quiche fresh and delicious for later enjoyment is all about the right storage techniques. Whether you’re looking to save leftovers for tomorrow’s lunch or preparing a make-ahead meal, follow these methods to maintain texture and flavor.
Leftover quiche will stay moist and flavorful when protected from air and fluctuating temperatures. Always allow the quiche to cool completely before storing, as trapping heat can lead to soggy pastry.
- Refrigeration: Wrap the cooled quiche tightly in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3–4 days. When ready to eat, warm individual slices in a low oven (about 325°F) for 10–15 minutes or microwave briefly for a quick lunch.
- Freezing: Slice the quiche into individual portions and wrap each piece in plastic wrap followed by aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake at 350°F for 15–20 minutes until warm and crisp on the edges.
- Room Temperature: If you plan to serve the quiche within the same day, loosely cover it with foil and keep it at room temperature for up to 2 hours. Beyond that, refrigeration is essential to prevent spoilage.
- Batch Prep: Roast the pumpkin a day in advance and store it in an airtight container in the fridge. This prep step makes assembly on the cooking day a breeze, letting you focus on blending flavors and baking without rushing.
CONCLUSION
From the moment you gather your ingredients to the satisfying first slice, this Wholesome Roasted Pumpkin Quiche is an autumn treasure. Intermediate-level home cooks will find joy in the process—the flaky crust, the roasted pumpkin’s melt-in-your-mouth texture, the bright pops of feta, and the gentle warmth of sage and nutmeg. With a balanced 400 calories per serving, it’s a versatile choice for a leisurely brunch, a cozy dinner, or even a make-ahead option for busy mornings. Feel free to swap in dairy-free alternatives like coconut milk and vegan cheese, or experiment with different herbs and cheeses to tailor the flavors to your liking. This recipe isn’t just about feeding your hunger—it’s about celebrating seasonal produce, experimenting in the kitchen, and creating memories over each savory slice.
If you love what you’ve read here, go ahead and print this article to keep in your favorite recipe binder or digital folder. You’ll find a handy FAQ below to tackle any burning questions, whether you need clarification on custard consistency or tips for blind-baking that crust. And of course, I’d love to hear how your quiche turned out! Drop a comment with your questions, share your tweaks and triumphs, or let me know if you need a little extra guidance. Happy baking, and here’s to many delicious moments with this savory autumn delight!
Roasted Pumpkin Quiche
Description
This roasted pumpkin quiche is packed with flavor, featuring creamy feta, fresh sage, and the warmth of nutmeg. Perfect for brunch or a cozy dinner!
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Roll out the pie crust and fit it into a 9-inch pie plate. Trim the edges and set aside.
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Toss the diced pumpkin with olive oil and spread evenly on a baking sheet. Roast in the oven for about 20-25 minutes, or until tender. Remove from oven and let cool slightly.
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Lower the oven temperature to 350°F (175°C).
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In a skillet, sauté the chopped onion and minced garlic over medium heat until soft and translucent. Remove from heat.
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In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
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Add the roasted pumpkin, sautéed onion and garlic mixture, crumbled feta cheese, and fresh sage into the egg mixture. Stir to combine.
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Pour the mixture into the prepared pie crust, spreading evenly.
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Bake in the oven for approximately 35-40 minutes or until the quiche is set in the center and slightly golden on top.
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Remove from oven and let it cool for a few minutes before slicing and serving.
Note
- Roasting the pumpkin adds a depth of flavor to this quiche.
- You can make this quiche dairy-free by substituting heavy cream with coconut milk and using dairy-free cheese.
- This quiche pairs well with a fresh side salad or roasted vegetables.
- You can prepare and roast the pumpkin a day in advance to save time.
- Consider using different types of cheese for variations in flavor.
