This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner. The sweet roasted pumpkin combined with salty feta cheese, fluffy egg custard and buttery pastry makes the most delicious make-ahead meal!
Why we love this recipe
What a better way to use seasonal Pumpkin than in a quiche? It's sweet, it's creamy, it's flakey,... it's just delicious!
Jus like for this Puff Pastry Pumpkin Tart, the pumpkin is lightly roasted in the oven before being combined with Feta Cheese and a classic Egg & Cream custard, then baked inside a homemade Savoury Shortcrust Pastry.
This Pumpkin Quiche recipe is great because:
- The Pastry can be made in advance / frozen or you can use a store bought pastry.
- It is a great dish to serve at every meal of the day, from breakfast to dinner.
- It stores and freezes really well - perfect for meal prep or a make-ahead meal.
- You can easily customise this quiche with a variety of extra ingredients, herbs and spices.
Also check out these 18 Vegetarian Quiches for more inspiration!
There are two set of ingredients required to make this pumpkin quiche: one for the pastry (if you are making your own like me) and one for the quiche filling.
The easiest homemade pastry I know simply made out of Plain/AP Flour, Salt, Unsalted Butter and cold Water.
- Pumpkin: cut into small cubes and roasted in the oven with a little bit of Olive Oil before baking it in the quiche
- Feta Cheese: you could also use Goat's Cheese if preferred - or any of your favourite cheese! I recommend using a cheese that is on the salty side to balance the sweet flavour of the pumpkin
- Eggs: medium size and at room temperature
- Cream: Heavy / Thickened Cream. Avoid light cream or low fat cream for better texture and flavour.
- Seasoning: I simply used Salt, Pepper (freshly ground black pepper) and Garlic Powder here but you can really add any of your favourite spice, herbs or seasoning here.
Optional Addition: add any of your favourite veggies like Mushrooms, Spinach or Onions, meats, extra cheese, dried or fresh herbs,...
How to make Pumpkin Quiche
If you are planning on making your own Savoury Shortcrust Pastry, you will need to start with it as it will require a little bit of resting and chilling time. See FAQs section below to make in advance.
This pastry is made in the food processor but you can absolutely make it by hands as well by simply cutting the butter into the flour/salt (with your fingers or pastry blender) hen adding the cold water.
- Photo 1: Mix the Flour and Salt in the bowl of your Food Processor then add the very cold Cubed Butter. Pulse until you get very small crumb.
The larger the butter crumbs are, the flakier the pastry will be - but that also increases the chance of collapsing in the oven when you blind bake it.
- Photo 2 & 3: Add the very cold Water and continue to pulse until a dough starts to come together. You might need a little more or less water depending on the brand of flour you use.
Avoid over-mixing the pastry here - it is ready when the chunks of dough stick together when you press them together.
- Photo 4: Bring the pastry together, place it between two sheets of baking paper and roll it into a large disk about 3 or 4 mm thick (1/6 to 1/8 inch). Place in the fridge to rest for at least one hour.
- Take the pastry out of the fridge and place it inside your Quiche Pan (I used a 24 cm / 9,5inch Quiche Pan with removable bottom plate). 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.
- Remove any excess pastry, dock the pastry (poke the bottom with a fork) and place back in the fridge to rest for at least one hour. When ready, blind bake for about 20 minutes at 180'C/350'F - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Pumpkin and Feta Filling
Once the pastry is blind baked and resting, you can start preparing the pumpkin quiche filling.
- Photo 5: 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. You can roast them for longer if you want them to be more caramelised or slightly crispy. Take out of the oven and set aside.
- Photo 6: in a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.
- Photo 7: place the roasted pumpkin cubes and the feta cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry.
- Photo 8: pour the Egg/Cream mix over the pumpkin and feta.
- Bake for about 40 minutes, or until the quiche filling has set (see tips section below). Leave to cool down slightly before serving.
I used Butternut Pumpkin for this recipe, but you can really use any of your preferred variety of pumpkin. You might need to adjust the pumpkin roasting time if you use a variety that doesn't get soft as quickly as butternut.
Read more about the different types of pumpkins here.
Absolutely, although you want to make sure it is not a sweetened pastry. I don't usually use puff pastry to make quiche as you can't really blind bake it and it tends to turn soggy when filled with a rather liquid filling.
Yes - both the shortcrust pastry and the baked quiche can be prepared in advance!
Pastry: can be kept in the fridge for 24 hour either just rolled or lined inside the quiche pan. You can also freeze it!
Baked Feta and Pumpkin Quiche: can be baked 1 day in advance and kept in the fridge, then reheated in the oven before serving. I recommend slightly under-baking the quiche if you know you will need to re-heat it later on.
Tips for Success
- If making your own pastry, don't skip on the resting/chilling time. This is extremely important to insure the pastry does not move, shrink or collapse in the oven. It is also essential to get a flakey texture!
- How 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.
- Customise your quiche by adding your preferred veggies, fresh or dried herbs, extra cheese, meats or spices & seasoning!
Storing & Freezing
If not served straight away (or if you have leftovers), this pumpkin quiche should be kept in the fridge and will last for up to 3 days (although better eaten straight away!). To reheat leftovers, use the microwave or preferably the oven.
Both the unbaked pastry and the baked pumpkin and feta quiche can be frozen. The pastry can be frozen rolled between two sheets of baking paper (flat) or inside the quiche pan. Leave in the fridge for a few hours to thaw (rolled pastry) or allow for an additional 5 minutes when blind-baking to thaw (pastry in the pan).
The quiche can be frozen whole (wrapped in a layer of plastic wrap and aluminium foil, flat on a tray until frozen) or cut into individual slices. Thaw straight in the oven at 180'C/350'F.
More Quiche Recipes
- 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
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Roasted Pumpkin Quiche with Feta
- 200 gr (1 1/3 cup) Plain / AP 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 - cubed
- 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
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- 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 / AP 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.
- Water: may need a little more or less, depending on the brand of flour you use.
- Pumpkin: I used Butternut Pumpkin.
- Feta: can be replaced with Goat's Cheese.
- 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.