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–+ servings

Savory Pumpkin, Feta, and Thyme Quiche

This comforting quiche features roasted pumpkin, feta cheese, and fresh thyme, making it a perfect dish for autumn gatherings and brunches.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Shortcrust Pastry
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 10 tablespoons cold butter, cut into small cubes Ensure butter is cold for a flaky crust.
  • 1 large egg This will help bind the pastry.
For the Filling
  • 1 large red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds pumpkin or winter squash, seeded and cut into bite-size cubes
  • 2 tablespoons olive oil
  • 3/4 cup heavy cream Can substitute with a non-dairy alternative.
  • 4 large eggs
  • 1 cup shredded mild cheese Any mild cheese will work.
  • 3/4 cup feta cheese, crumbled
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • pinch ground nutmeg

Method
 

Prepare the Pastry
  1. In a large bowl, mix the flour and salt. Add the cold butter and work it into the flour with your fingers until it resembles coarse crumbs.
  2. Add the egg and mix gently until a soft dough forms. Shape it into a ball, wrap it tightly, and refrigerate for about 30 minutes.
Cook the Veggies
  1. Heat the olive oil in a large skillet over medium heat. Add the pumpkin and sauté for about 5 minutes, stirring occasionally, until lightly golden.
  2. Add the onion and garlic, cooking for an additional 2 to 3 minutes until everything is softened and fragrant. Remove from heat and let it cool slightly.
Make the Filling
  1. In a large bowl, whisk together the heavy cream, eggs, and shredded cheese.
  2. Stir in the thyme, smoked paprika, nutmeg, salt, and black pepper. Gently fold in the sautéed pumpkin mixture.
Assemble the Quiche
  1. Preheat your oven to 350°F. Lightly grease a 10 to 11-inch quiche or tart pan.
  2. Roll out the chilled dough on a floured surface and press it into the pan, pricking the bottom with a fork.
  3. For a crisper crust, line it with parchment paper, fill with pie weights, and bake for 10 minutes. Remove the weights before filling.
Bake
  1. Pour the pumpkin filling into the warm crust and sprinkle the crumbled feta evenly on top.
  2. Bake for about 30 minutes, or until the center is set and the top is lightly golden. Allow to cool slightly before slicing.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 12gFat: 22gSaturated Fat: 11gSodium: 450mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave. For freezing, wrap individual slices in plastic wrap and foil.

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