Irresistible Roasted Pumpkin & Feta Quiche: Your Go-To Savory Vegetarian Pie Recipe
This Roasted Pumpkin Quiche with Feta Cheese is an incredibly delicious and versatile vegetarian pie, perfect for any meal of the day. Whether you’re planning a hearty breakfast, an elegant brunch, a light lunch, or a satisfying dinner, this quiche fits the bill beautifully. The magic lies in the harmonious blend of naturally sweet roasted pumpkin, tangy and salty feta cheese, a rich, fluffy egg custard, all encased in a tender, buttery, and flaky pastry crust. It’s not just a meal; it’s a culinary experience that’s also incredibly convenient as a make-ahead option, simplifying your meal planning and ensuring you always have a delightful dish ready to enjoy.
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Why You’ll Love This Roasted Pumpkin and Feta Quiche Recipe
There’s simply no better way to celebrate the seasonal abundance of pumpkin than by incorporating it into a savory quiche. This recipe delivers a delightful combination of sweet, creamy, and flaky textures that makes it utterly irresistible. Just like our popular Puff Pastry Pumpkin Tart, the pumpkin is first lightly roasted in the oven. This crucial step intensifies its natural sweetness and deepens its flavor before it’s combined with the savory feta cheese and a classic, velvety egg and cream custard. All these delicious elements are then baked to perfection within a golden-brown, homemade Savoury Shortcrust Pastry.
We believe this savory pumpkin pie recipe will quickly become a cherished favorite in your kitchen for several compelling reasons:
- Effortless Preparation: The pie crust offers ultimate flexibility – you can prepare it well in advance, freeze it for future use, or opt for a convenient store-bought pastry to save time without compromising on flavor. This versatility makes it perfect for busy schedules.
- Remarkable Versatility: This roasted pumpkin quiche is a culinary chameleon, making it an excellent dish to serve at any time of day. Enjoy a slice for a comforting breakfast, a satisfying brunch with friends, a light yet filling lunch, or an elegant vegetarian dinner. Its robust flavors are always a hit, fitting perfectly into various meal occasions and gatherings.
- Perfect for Meal Prep and Freezing: Its ability to store and freeze exceptionally well makes this roasted pumpkin and feta quiche a dream for meal planning. Prepare a large batch and enjoy delicious, homemade meals throughout the week, or freeze individual portions for convenient future servings, ensuring a wholesome meal is always at your fingertips.
- Highly Customizable: Unleash your creativity! This quiche serves as a fantastic base for a variety of additional ingredients. Easily adapt it to your preferences by incorporating your favorite extra vegetables, fresh or dried herbs, and an array of spices and seasonings to create a truly unique flavor profile tailored to your taste buds.
Looking for more delightful quiche ideas? Explore our collection of 18 Vegetarian Quiches for endless inspiration!
Essential Ingredients for Your Pumpkin Feta Quiche
Crafting this exquisite pumpkin quiche requires two distinct sets of ingredients: one for the buttery, flaky pastry (should you choose to make it from scratch, which we highly recommend!) and another for the rich and flavorful quiche filling. Each component plays a vital role in creating a balanced and satisfying dish that truly sings with seasonal flavor.
{Scroll down to the recipe card below for precise quantities of all ingredients}
For the Flaky Homemade Quiche Pastry
Our homemade Quiche Crust is designed for optimal flakiness and flavor, providing the perfect base for our rich filling. Here’s what you’ll need:
- Plain / All-Purpose Flour: This forms the essential structure of your pastry. Using good quality all-purpose flour ensures a tender yet sturdy crust that can hold up to the creamy filling.
- Fine Sea Salt: A pinch of fine sea salt is crucial for enhancing the overall savory profile of the crust and perfectly balancing the natural sweetness of the pumpkin in the filling.
- Unsalted Butter: Crucially, the butter must be very cold and cut into small cubes. Cold butter creates pockets of steam during baking, which results in that desirable flaky texture. Using unsalted butter allows you to control the salt content precisely.
- Cold Water: Just like the butter, the water needs to be ice-cold. This helps prevent the butter from melting too quickly during mixing and keeps the dough from becoming tough by limiting gluten development, ensuring a tender bite.
For the Creamy Pumpkin and Feta Filling
The heart of our quiche is its vibrant, flavorful filling, combining sweet pumpkin with tangy feta and a luxurious custard.
- Pumpkin: Forget pumpkin puree for this recipe, we are showcasing the natural beauty and texture of fresh pumpkin! Cut into small, bite-sized cubes (about 1 to 2 cm), the pumpkin is lightly roasted in the oven with a drizzle of Olive Oil before being added to the quiche. This step is crucial as it softens the pumpkin and caramelizes its natural sugars, intensifying its sweet, earthy flavor. Butternut squash is an excellent choice due to its sweet profile and creamy texture when cooked.
- Feta Cheese: This is the star ingredient that provides a delightful salty counterpoint to the sweet roasted pumpkin. Its briny, tangy notes elevate the entire dish, creating a balanced flavor profile that is truly addictive. If feta isn’t your preference, you can easily substitute it with other robust cheeses like tangy Goat’s Cheese, creamy Mozzarella, sharp Cheddar Cheese, or even salty Parmesan. The key is to select a cheese that offers a noticeable savory or salty kick to perfectly balance the pumpkin’s sweetness.
- Eggs: Medium-sized eggs are ideal for creating the rich, creamy custard that binds all the delicious ingredients together. Ensure they are at room temperature, as this helps them incorporate more smoothly with the cream and contributes to a more even and consistent bake.
- Cream: Heavy Cream (also known as Thickened Cream) is highly recommended for its richness and ability to create a luxurious, silky custard that perfectly complements the pumpkin and feta. Avoid using light cream or low-fat alternatives, as they can result in a less satisfying texture and diluted flavor in your quiche.
- Seasoning: We keep it simple yet impactful with Fine Table Salt, freshly ground Black Pepper, and aromatic Garlic Powder to enhance the savory notes. However, this is where you can truly personalize your quiche! Feel free to experiment with your favorite spices and herbs such as earthy Cumin, smoky Paprika, fragrant Thyme, classic Oregano, a pinch of Chilli Powder for a subtle kick, or even a dash of nutmeg to complement the pumpkin.
Optional Additions for Enhanced Flavor: To further enhance the complexity, texture, and nutritional value of your pumpkin quiche, consider adding other delightful vegetables or ingredients. Sautéed Mushrooms, wilted fresh Spinach, or beautifully caramelized Onions (which would add another layer of sweet and savory depth) are all fantastic choices that complement the pumpkin and feta perfectly. You could also include a handful of toasted pine nuts for crunch or a sprinkle of fresh sage for an aromatic touch. Feel free to mix and match to create your ultimate savory pie!
How to Make Roasted Pumpkin Quiche: A Step-by-Step Guide
Embarking on the journey to create this magnificent roasted pumpkin quiche is a rewarding experience. Each step is designed to build layers of flavor and texture, leading to a truly memorable dish. If you’re planning to craft your own Savoury Shortcrust Pastry from scratch, remember to begin with this step, as it requires crucial resting and chilling time to achieve that perfect flaky texture. (Refer to the FAQs section below for comprehensive tips on making the pastry in advance.)
Crafting Your Flaky Quiche Pastry
While this pastry recipe is designed for a food processor for quick results, it can absolutely be made by hand. If doing it manually, simply cut the very cold butter into the flour and salt mixture (using your fingertips or a pastry blender) until you achieve a crumbly texture, then gradually incorporate the cold water until a dough forms.
- Photo 1 (Step 1): Begin by combining the Plain / All-Purpose Flour and Fine Sea Salt in the bowl of your Food Processor. Pulse briefly for a few seconds to ensure they are well mixed. Next, add the very cold, Cubed Unsalted Butter. Pulse in short bursts (around 10-15 pulses) until the butter is cut into very small, pea-sized crumbs.
Pro Tip: The size of your butter crumbs directly influences the flakiness of your pastry. Larger crumbs tend to result in a flakier crust, but be aware that they can also increase the risk of the pastry collapsing during the blind baking process. Aim for pea-sized crumbs for a good balance of flakiness and stability.
- Photo 2 & 3 (Step 2): With the food processor running (or while mixing by hand), gradually add the very cold Water, a tablespoon at a time. Continue to pulse until the dough just starts to come together and forms a shaggy ball. The exact amount of water needed can vary slightly depending on the brand and humidity of your flour, so always add it cautiously.
Important: Avoid over-mixing the pastry. Overworking the dough can develop the gluten too much, leading to a tough rather than tender crust. The dough is ready when the chunks of dough readily stick together when gently pressed between your fingers. It should not be overly sticky or wet.
- Photo 4 (Step 3): Gently bring the pastry dough together into a cohesive ball. Place it between two sheets of baking paper (parchment paper) and roll it out evenly into a large disk, approximately 3 to 4 mm (1/6 to 1/8 inch) thick. Ensure the disk is large enough to fit your quiche pan with some overhang. Transfer this rolled-out dough (still between the baking sheets) onto a flat tray and place it in the fridge to rest and chill for at least one hour. This chilling time is critical for preventing shrinkage during baking and allowing the gluten to relax.
- Step 4: Once thoroughly chilled, remove the pastry from the fridge. Carefully lift it and gently fit it into your Quiche Pan (a 24 cm / 9-inch to 9.5-inch Quiche Pan with a removable bottom is ideal for easy serving). Make sure the pastry creates a perfect 90-degree angle where the bottom meets the sides of the pan, gently pressing it to adhere without stretching.
- Step 5: Trim away any excess pastry from the edges. Then, “dock” the pastry by gently poking the bottom all over with a fork. This prevents the crust from puffing up excessively during baking. Place the prepared pastry shell back into the fridge for another resting period of at least one hour – this double chill is key for a stable crust. When ready, preheat your oven to 180°C/350°F and blind bake the crust for approximately 20 minutes. Start by covering the pastry with baking paper and filling it with baking weights (or dried beans/rice) for the first 10 minutes, then remove the paper and weights and bake uncovered for another 10 minutes until lightly golden and dry. Remove from the oven and set aside to cool slightly while you prepare the filling.
Assembling the Flavorful Pumpkin and Feta Filling
Once your pastry crust is perfectly blind-baked and resting, it’s time to prepare the star of the show: the rich and flavorful pumpkin quiche filling, which comes together quickly and easily.
- Photo 5 (Step 6): Carefully cut your chosen Pumpkin into small, even cubes (about 1 to 2 cm wide, or approx. 0.5 to 0.75 inches). Arrange them in a single layer on a baking tray, drizzle generously with the Olive Oil, and season lightly with salt and pepper. Bake in your preheated oven at 180°C/350°F for approximately 20 minutes, or until the pumpkin pieces are tender when pierced with a fork. For extra flavor and a beautiful texture, you can roast them for a bit longer until they develop a lovely caramelization or become slightly crispy on the edges. Remove from the oven and set aside, keeping the oven on for the final quiche bake.
- Photo 6 (Step 7): In a large mixing bowl, whisk together the Eggs, Heavy Cream, Fine Table Salt, freshly Ground Black Pepper, and Garlic Powder until the mixture is smooth and well combined. This is your classic quiche custard base – ensure it’s thoroughly mixed for an even texture throughout the finished pie.
- Photo 7 (Step 8): Distribute the soft, roasted pumpkin cubes evenly over the bottom of your partially blind-baked pastry crust. Crumble or place your cubed Feta Cheese amongst the pumpkin, ensuring a good spread. This helps ensure every single slice gets a delightful balance of both key ingredients.
- Photo 8 (Step 9): Carefully pour the creamy egg mixture over the pumpkin and feta, filling the pastry shell almost to the top. Try to distribute the liquid evenly, allowing it to settle around the solid ingredients without disturbing them too much.
- Step 10: Finally, bake the quiche in the same preheated oven (180°C/350°F) for approximately 40 minutes. The exact baking time may vary slightly depending on your oven, so refer to our “Jiggle Test” tip below to determine when the filling has perfectly set. Once baked, the top should be lightly golden. Remove from the oven and allow it to cool slightly on a wire rack for at least 15-20 minutes before slicing and serving. This cooling period is important as it helps the custard set fully, making for cleaner, more defined cuts.
Frequently Asked Questions (FAQs) About Pumpkin Quiche
For this delicious roasted pumpkin quiche recipe, I specifically used Butternut Pumpkin (also widely known as Butternut Squash) due to its sweet flavor and smooth texture when roasted. However, you’re welcome to use any of your preferred varieties of fresh pumpkin! Other excellent choices for baking and savory dishes include Kabocha squash, Sugar Pie Pumpkin, or even small varieties of Hubbard squash. These types typically have a good balance of sweetness and a firm flesh that holds up well to roasting. Keep in mind that different pumpkin varieties can have varying densities and moisture content, so you might need to adjust the pumpkin roasting time slightly. Denser pumpkins may require a few extra minutes in the oven to become perfectly soft and tender.
To learn more about selecting the ideal pumpkin for your culinary creations, you can read more about the different types of pumpkins here.
Absolutely, using a good quality store-bought shortcrust pastry is a fantastic time-saver and works wonderfully for this roasted pumpkin quiche! Just ensure that you choose a savory or unsweetened pastry, as a sweetened crust would clash with the savory filling and compromise the overall flavor profile. When it comes to puff pastry, I generally advise against it for traditional quiches. Puff pastry is notoriously difficult to blind bake effectively in a quiche pan, and its delicate layers tend to absorb moisture from the liquid filling, often resulting in a soggy bottom. For a truly crisp and sturdy base that complements the rich filling, a shortcrust pastry, whether homemade or store-bought, is always the best choice for a quiche.
Yes, this pumpkin quiche recipe is wonderfully adaptable for advance preparation, making it an ideal choice for entertaining or weekly meal prep! Both the savory shortcrust pastry and the fully baked quiche can be prepared ahead of time, saving you precious time when you need it most.
For the Pastry: Your homemade pastry dough can be stored in the fridge for up to 24 hours, either rolled out flat between two sheets of baking paper or already lined in your quiche pan. You can also freeze the unbaked pastry dough for even longer storage – simply wrap it very well in plastic wrap and then a layer of aluminum foil to prevent freezer burn. When ready to use, thaw the rolled pastry in the fridge for a few hours. If freezing the pastry directly in the pan, you might need to allow an additional 5-10 minutes during the blind-baking process to account for thawing.
For the Baked Feta and Pumpkin Quiche: The entire quiche can be baked up to 1 day in advance. Once fully cooled to room temperature, cover it tightly with plastic wrap or aluminum foil and store it in the fridge. To reheat, gently warm it in a preheated oven (around 160°C/325°F) until heated through to the center, typically for about 20-30 minutes for a whole quiche. For best results and to prevent overcooking when reheating, I actually recommend slightly under-baking the quiche initially if you know you’ll be serving it later. This allows it to finish cooking perfectly when reheated, ensuring a fresh-tasting result.
Roasted pumpkin quiche is a standalone star, offering a complete and satisfying meal on its own, but it also pairs beautifully with a variety of side dishes to round out your plate. For a light and refreshing meal, consider serving it alongside a simple green salad with a vibrant vinaigrette dressing, which cuts through the richness of the quiche. A bowl of warm, comforting soup, such as a creamy tomato basil or earthy mushroom soup, makes an excellent partner, especially during cooler months. For a heartier option, particularly for brunch, roasted asparagus, sautéed greens like spinach or kale with garlic, or even a side of crispy bacon or a fresh fruit salad can complement the quiche wonderfully, adding texture and flavor contrasts.
Expert Tips for Quiche Perfection
Achieving a perfectly baked quiche with a golden, flaky crust and a creamy, set filling is easier than you think with these expert tips and tricks:
- Embrace the Chill (for Pastry): If you’re making your own pastry from scratch, do not underestimate the importance of the resting and chilling times. This is absolutely critical for two main reasons: it allows the gluten in the flour to relax, which prevents the pastry from shrinking excessively in the oven, and it ensures the butter stays cold, creating those desirable pockets for a truly flaky texture. Skipping this step often leads to a tough, shrunken, or collapsed crust, so plan your time accordingly.
- The “Jiggle Test” for Doneness: Knowing exactly when your quiche is perfectly baked is key to a creamy, set filling. To test for doneness, gently give the quiche a slight shake in the oven (with oven mitts!). The center of the filling should appear mostly set, with only a very slight, almost imperceptible jiggle, similar to a firm jelly. If you see significant liquid movement, it needs more time. If the top of your quiche appears to be browning too quickly before the center is set, simply cover it loosely with a sheet of aluminum foil to prevent burning.
- Preventing a Soggy Bottom: One of the most common quiche complaints is a soggy bottom crust. Our blind-baking steps are crucial for preventing this! Make sure to fully blind bake the crust as instructed until it’s lightly golden and dry to the touch, creating a barrier against the wet filling. Additionally, ensure your quiche filling isn’t overly wet. If you add any extra vegetables like spinach or mushrooms, always sauté them first and drain any excess moisture before incorporating them into the quiche to help keep your crust crisp.
- Unleash Your Creativity with Customizations: This roasted pumpkin and feta quiche recipe is wonderfully flexible and encourages experimentation! Feel free to tailor it to your personal taste, the season, or whatever fresh ingredients you have on hand. Experiment by adding your preferred roasted vegetables (like bell peppers, zucchini, or cherry tomatoes), fresh or dried herbs (such as rosemary, sage, chives, or a mix of Italian herbs), different types of cheese for varying flavor profiles (smoked gouda or provolone could be interesting), or even cooked meats like crumbled bacon or ham for a non-vegetarian version. The possibilities are endless, making this a recipe you can truly make your own!
Storing & Freezing Your Roasted Pumpkin & Feta Quiche
This roasted pumpkin and feta quiche is not only delicious freshly baked but also holds up beautifully for future enjoyment, making it an excellent candidate for meal prep or convenient leftovers.
Refrigeration: If you have leftovers or are preparing the quiche in advance, it should be stored in an airtight container in the fridge. It will maintain its delicious quality for up to 3 days, though it’s often at its best when enjoyed within the first day or two. To reheat individual slices, you can use a microwave for speed, but for the best texture and a crisper crust, reheating in a preheated oven (around 160°C/325°F) for about 15-20 minutes is highly recommended. Cover loosely with foil if the crust starts to brown too much.
Freezing (Unbaked Pastry): Both the unbaked pastry dough and the baked quiche can be successfully frozen for longer storage. For the pastry, you can freeze it rolled out flat between two sheets of baking paper (parchment paper) for easy storage, or already fitted into your quiche pan. Ensure it’s tightly wrapped in several layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn and absorption of freezer odors. When ready to use, thaw the rolled pastry in the fridge for a few hours until pliable. If freezing the pastry directly in the pan, you might need to allow an additional 5-10 minutes during the blind-baking process to account for thawing and to ensure it bakes through evenly.
Freezing (Baked Quiche): The entire baked quiche can be frozen whole or cut into individual slices for convenient grab-and-go meals. To freeze whole, allow the quiche to cool completely to room temperature first. Then, wrap it tightly in a layer of plastic wrap followed by aluminum foil. For individual slices, wrap each slice similarly. Place the wrapped quiche or slices flat on a tray in the freezer until solid, then they can be stacked to save space. To reheat from frozen, you can place the quiche or slices directly into a preheated oven (180°C/350°F) until thoroughly heated through and the crust is crisp again. This usually takes about 30-45 minutes for individual slices and longer (up to 60-75 minutes) for a whole quiche, depending on its thickness.
Discover More Delightful Quiche Recipes
If you’ve fallen in love with the versatility and comforting deliciousness of quiche, then you’re in for a treat! We have a wide array of other fantastic quiche recipes that are perfect for any occasion, from simple weeknight dinners to special brunches. Explore these other savory favorites and find your next go-to recipe:
- Cheddar Broccoli Quiche
- Spinach and Feta Quiche
- Mushroom & Leek Quiche
- Smoked Salmon Quiche
- Cheese and Tomato Quiche
- Spinach and Mushroom Quiche
- Zucchini Quiche
- Feta and Asparagus Quiche
- Leek Quiche
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Recipe
Roasted Pumpkin Quiche with Feta
Print Recipe
Ingredients
Quiche Pastry
- 200 gr (1 1/3 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Fine Table Salt
- 100 gr (7 tablesp.) Unsalted Butter, very cold, cubed
- 65 ml (1/4 cup) Water, very cold
Pumkin and Feta Filling
- 400 gr (14 oz) Pumpkin, cut into 1 to 2 cm cubes
- 1 tablespoon Olive Oil
- 4 Eggs, medium size
- 300 ml (1 1/4 cup) Heavy / Thickened Cream
- 1 1/2 teaspoon Fine Table Salt
- 1/2 teaspoon Ground Pepper
- 1/2 teaspoon Garlic Powder
- 120 gr (4 oz) Feta Cheese, cut into small cubes or crumbed
Instructions
Quiche Pastry
- Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.200 gr (1 1/3 cup) Plain / All-Purpose Flour, 1/2 teaspoon Fine Table Salt, 100 gr (7 tablesp.) Unsalted Butter
- Slowly add the cold Water while blending (see note 2) and continue to blend until the dough starts to come together.65 ml (1/4 cup) Water
- Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 3 to 4 mm (1/6 to 1/8 inch) thick. Place on a flat tray and leave to rest in the fridge for at least one hour.
- Take out of the fridge and place the pastry inside the Quiche Pan (see note 3). Dock the pastry (poke the bottom with a fork) then place back in the fridge for at least 1 hour.
- Preheat your oven on 180’C/350’F and blind-bake for 20 minutes – 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Pumkin and Feta Filling
- Cut the Pumpkin into small cubes, place them on a baking tray, drizzle with the Olive Oil and bake in an oven preheated to 180’C/350’F for about 20 minutes or until soft (see note 4). Set aside and keep the oven on.400 gr (14 oz) Pumpkin, 1 tablespoon Olive Oil
- In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.4 Eggs, 300 ml (1 1/4 cup) Heavy / Thickened Cream, 1 1/2 teaspoon Fine Table Salt, 1/2 teaspoon Ground Pepper, 1/2 teaspoon Garlic Powder
- Place the Roasted Pumpkin cubes and the Feta Cheese cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry. Cover with the Egg/Cream mixture.120 gr (4 oz) Feta Cheese
- Bake for about 40 minutes (still at 180’C/350’F), or until the quiche filling has set (see note 5). Leave to cool down slightly before serving.
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Notes
Ingredients Notes:
- Water: may need a little more or less, depending on the brand of flour you use.
- Pumpkin: I used Butternut Pumpkin / Squash.
- Feta: can be replaced with Goat’s Cheese.
Instruction Notes:
- This pastry can be made by hands if you don’t have a food processor. Check out my Savoury Shortcrust Pastry for detailed instruction, tips and tricks to make this pastry.
- You may need a little bit more or less water, so always start with less and add more if required. The pastry should stick together when you press the crumbs together. If very sticky, add a little bit more flour. If too dry to assemble into a ball, add a little bit more water.
- Make sure the pastry creates a 90′ angle between the bottom and the sides, gently pressing on it so that it sticks to the pan.
- You can roast them for longer if you want them to be more caramelised or slightly crispy.
- To to know the pumpkin feta quiche is ready, gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is fully baked and set. If the quiche seems to be burning / browning before it is baked, cover with aluminium foil.
Nutrition (per serving)