Roasted Pumpkin and Feta Quiche is our favourite flaky French pastry recipe to make when vegetarian company is coming over.
A flaky crust made with butter is par-baked then filled with chunks of roasted squash, feta cheese and a whisking together of cream, eggs, maple syrup and nutmeg.
This eye-popping Pumpkin Feta Quiche is the perfect entree to serve at brunch, lunch or dinner, paired with a fresh salad and glass of chilled white wine.
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What Is Pumpkin and Feta Quiche?
Contrary to popular belief that the French’s Quiche Lorraine was the first of its kind, the quiche originates in Lothringen, a medieval kingdom under German rule. The name ‘quiche’ rooted from the German word ‘Kuchen,’ which means cake.
Today, quiche is largely recognized as a French open-faced tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. Quiche may be served hot, warm or cold.
The most famous variant of the popular pie is Quiche Lorraine, which is filled with lardons or smoky bacon. Other popular variations include Quiche aux Champignons (mushrooms), Quiche aux Fruits de Mer (shrimp, crab or lobster), and Quiche Nicoise (anchovies, olives, tomatoes).
Many quiche recipes also incorporate shredded cheese, with the most common varieties being cheddar, parmesan, and gruyere.
Our Pumpkin and Feta Quiche recipe elevates the classic French tart by dotting the egg custard filling with chunks of juicy butternut squash and salty feta cheese.
Travel to France by Making Pumpkin Feta Quiche at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Denmark, Norway, Sweden, Finland, Russia,Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Croatia, Bosnia, Hungary, Slovakia, Greece, Turkey and Italy.
What I love most about traveling to France is the opportunity to sample unique recipes from each region. The dishes and pastries in Paris and Versailles are unique to what you might find on restaurant in Normandy, Chateauneuf de Pape, Provence, Epernay, Reims, Dijon and Annecy.
For hundreds of years French cuisine has been considered the fanciest of foods. If you’re a pastry fan, there’s no better country in Europe to eat your way through. You can eat your way through flaky croissants in Paris, cherry clafoutis in the South of France, apple and pear adorned tartlets in Normandy, and Pumpkin Feta Quiche.
Once back home from a French holiday you’ll have a newfound appreciation for the regional and seasonal flavours of France and can impress friends and family by making this crowd-pleasing Pumpkin and Feta Quiche recipe!
Health Benefits
Our Roasted Pumpkin Feta Quiche recipe is packed full of wholesome ingredients!
Wheat flour is rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour.
All varieties of pumpkin (or squash) are nutritious, but butternut squash is a superfood because it contains high levels of carotenoids, which help combat cancer and support skin health.
Olive Oil is ranked as one of the healthiest fats and is a staple in the Mediterranean diet. It contains vitamins E and K and plenty of beneficial fatty acids and antioxidants.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Nutmeg is said to relieve pain, soothe indigestion, strengthen cognitive function, detoxify the body, boost skin health, reduce insomnia, increase immune system function and improve blood circulation.
Ingredients
Most of the ingredients in this quiche recipe are common staples you’ll likely have in your pantry and fridge. It’s an affordable and comforting dish to serve on meat-free Mondays!
- All Purpose Flour
- Unsalted Butter
- Pumpkin or Butternut Squash
- Olive Oil
- Eggs
- Whipping Cream
- Ground Nutmeg
- Maple Syrup
- Feta Cheese
- Salt & Pepper
Recipe Instructions
Follow the recipe cards step-by-step instructions below to master the art of quiche making!
Pastry
- Place the flour and salt in the bowl of a food processor and blend for a few seconds to mix. Add the cold butter and pulse until you achieve fine crumbs.
- Slowly add the cold water while blending continue to blend until the dough starts to come together.
- Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 1/6 to 1/8 inch thick. Place the pastry inside the tart pan. Dock the pastry with the tines of a fork then place back in the fridge for at least 1 hour.
- Preheat oven to 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.
Quiche Filling
- Cut the pumpkin into small cubes, place them on a baking tray, drizzle with the oil and bake in an oven preheated to 350 F for about 20 minutes or until soft. Set aside and keep the oven on.
- In a large mixing bowl, whisk together the eggs, cream, salt, pepper, nutmeg and maple syrup.
- Place the roasted pumpkin cubes and the feta cheese in the bottom of the partially blind-baked pastry. Cover with egg mixture.
- Bake for 40 minutes at 350 F, or until the quiche filling has set. Leave to cool down slightly before serving.
Pumpkin and Feta Quiche Recipe Tips
This Pumpkin Feta Cheese Quiche recipe is quick and easy to make at home. Here are some tips for first time quiche makers:
- Prepare this quiche recipe in a fluted tart pan. We suggest using a pan with a removable bottom so you can easily slice it on a cutting board.
- We’ve used all-purpose flour to prepare the dough but you can also use pastry flour if you prefer.
- Traditional quiche recipes recommend slicing cold butter into pea-sized cubes and then tossing them into flour with a pastry blender. Modern recipes often use a food processor. No matter what method you chose to use, ensure the butter is very cold. We often store it in the freezer for up to an hour before preparing the dough.
- We’ve used butternut squash in this recipe but you can use your favourite pumpkin or another variety like acorn squash.
- Roasting the squash before adding it to the quiche brings out the sweet flavours in its flesh. If you’re time crunched you can steam or boil the squash until fork tender then add it to the par-baked crust.
- We recommend using whipping cream (35%) for the richest flavour but you can sustitute with table cream (18%) if you’re looking for a lower calorie option.
- We’ve sweetened the quiche slightly with maple syrup, but you can substitute with honey or ginger syrup instead.
- We like to use cows milk feta cheese in this recipe as we find it holds its shape better than the softer sheep and goats milk varieties. Feel free to use whatever variety you’d like but just ensure the feta cheese cubes are roughly the same size as the diced pumpkin.
- This recipe is very versatile. Once you’ve perfected the cooking method feel free to add additional flavourings like sun dried tomatoes, caramelized onions, sautéed spinach, roasted red peppers and fresh herbs like dill or chives.
What To Serve With Feta and Pumpkin Quiche
There’s nothing more comforting than forking through the flaky crust of a hot-out-of-the-oven Pumpkin Feta Quiche.
The traditional French pie is very versatile, successfully serving hungry crowds at breakfast, lunch or dinner.
You can serve the pumpkin and feta cheese filled quiche on its own, or as a vegetarian entree paired with a few fresh salads and dips.
Salads that pair perfectly with this quiche: Pipirrana Spanish Tuna Salad, Erdapfelsalat Viennese Warm Austrian Potato Salad, Arugula Fig Burrata and Prosciutto Salad, Toasted Pecan Parmesan Pear and Rocket Salad, and Romaine Salad With Tahini Caesar Dressing.
If you’re looking to host a French-themed brunch or dinner serve this quiche with some of our favourite recipes:
- French Mashed Potato Fritters
- Creamy French Poulet a la Creme
- French Orange & Fennel Braised Provencal Chicken
- Brandy Caramelized Onion French Burger
- Vegetarian French Onion Soup
- Tartiflette Reblochon
- Creamy Apple and Pear Pork Normandy
Storing Quiche
If you have leftovers store room temperature pumpkin quiche in the fridge for 4-5 days.
Quiche can be served cold, room temperature or hot so when enjoying leftovers it’s really up to you. If enjoying quiche cold simply enjoy a slice out of the fridge. If you want to eat a room temperature pie leave it out of the fridge on your kitchen counter for an hour or two before you’re ready to eat.
To reheat leftovers, use the microwave or preferably the oven or air fryer as this will help make the pastry crust crispy and crunchy again.
We often like to double the recipe so we can store one of the pies in the freezer for an easy weeknight meal. Quiche can be frozen whole (wrapped in a layer of plastic wrap and aluminium foil) or cut into individual slices, which is handy if you want to enjoy the quiche over several meals rather than all at once. Thaw straight in the oven at 350 F.
You May Also Enjoy These Pie Recipes…
- Tepsi Boregi Vegetarian Turkish Filo Cheese Pie
- Old Fashioned Cherry Custard Pie
- Flaó Ibizan Cheese Mint Tart
- Swedish Rhubarb and Custard Tart
- Roasted Garlic Gruyere French Tomato Tart
- Festive Fresh Fig Frangipane Pistachio Tartlets
- Flaky Swedish Rhubarb Cherry Pie
- Old School Cheese and Onion Pie
- Homemade Savoury Pickle Pie
- Cranberry Rhubarb Meringue Pie
How To Make Homemade Pumpkin & Feta Quiche
Pumpkin and Feta Quiche
Equipment
- Food processor
- measuring cups
- measuring spoons
- Rolling pin
- Tart Pan
- French knife
- baking sheet
- mixing bowl
- whisk
Ingredients
Pastry
- 200 g All Purpose Flour
- 1/2 tsp Kosher Salt
- 100 g Unsalted Butter frozen, grated
- 1/4 cup Water very cold
Pumpkin Feta Quiche FIlling
- 400 g Pumpkin or Butternut Squash cut into 2 cm cubes
- 1 tbsp Olive Oil
- 4 Eggs
- 300 ml Whipping Cream
- 1.5 tsp Kosher Salt
- 0.5 tsp Ground Pepper
- 1/4 tsp Ground Nutmeg
- 1 tbsp Maple Syrup
- 4 oz Feta Cheese cut into 1 cm cubes
Instructions
Pastry
- Place the flour and salt in the bowl of a food processor and blend for a few seconds to mix. Add the cold butter and pulse until you achieve fine crumbs.
- Slowly add the cold water while blending continue to blend until the dough starts to come together.
- Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 1/6 to 1/8 inch thick. Place the pastry inside the tart pan. Dock the pastry with the tines of a fork then place back in the fridge for at least 1 hour.
- Preheat oven to 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.
Quiche Filling
- Cut the pumpkin into small cubes, place them on a baking tray, drizzle with the oil and bake in an oven preheated to 350 F for about 20 minutes or until soft. Set aside and keep the oven on.
- In a large mixing bowl, whisk together the eggs, cream, salt, pepper, nutmeg and maple syrup.
- Place the roasted pumpkin cubes and the feta cheese in the bottom of the partially blind-baked pastry. Cover with egg mixture.
- Bake for 40 minutes at 350 F, or until the quiche filling has set. Leave to cool down slightly before serving.
Nutrition
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Love a summer quiche!