This is a delicious recipe for an autumn inspired pumpkin and feta quiche with spinach. This pumpkin quiche uses a puff pastry crust which makes it SO easy, and it’ll come together in under 30 minutes.
This quiche uses my go to quiche filling, so you can customize the mix ins and enjoy it year round. I especially love serving this in the autumn or winter though, it’s the perfect way to welcome pumpkin into your kitchen in a savory application.
This was inspired by my spinach mushroom quiche on this site, and pairs well with this sweet potato beetroot salad.
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Ingredients you need for this pumpkin spinach quiche:
- Puff pastry: You can use a block, or a thin sheet of puff pastry, even puff pastry squares. Anything you can roll out into a thin circle of dough that you press into the tart pan.
- Butter: To cook the veggies in, gives them this nice rich flavor.
- Onion and garlic: I use a yellow onion, but you can use the onion of your choice
- Pumpkin cubes: I am lucky enough to find ready peeled and cubed pumpkin in my supermarket which is a big time saver! Otherwise, you’ll cut the pumpkin into 1-2 inch cubes.
- Baby spinach: You can also substitute regular spinach, I’d avoid frozen spinach which would add a bit too much moisture to the filling.
- Eggs
- Heavy cream (whipping cream): You could also use half and half
- Feta cheese: I get this ready cubed, but if you have a block of feta cheese, either cut into cubes or crumble into rough chunks
- Seasoning: Oregano, salt, pepper, and nutmeg just to add a little extra flavor to the quiche filling.
- Parmesan cheese: Optional, but I love that extra nuttiness and sharpness it adds to the top of the quiche.
See recipe card for quantities.
How to make this easy quiche:
- Step 1: Roll out puff pastry until thin.
- Step 2: Line the tart pan with the dough and prick all over with a fork.
- Step 3: Melt butter in a large skillet.
- Step 4: Add the diced onion.
- Step 5: Cook on medium heat until softened.
- Step 6: Add the pumpkin cubes and crushed garlic.
- Step 7: Sautee for 7-8 minutes until pumpkin starts to soften.
- Step 8: Add in the baby spinach.
- Step 9: Cook the baby spinach until wilted then remove skillet.
- Step 10: In a large bowl, beat the eggs briefly.
- Step 11: Add the heavy cream, feta cheese, and seasoning.
- Step 12: Add the cooked baby spinach, pumpkin cubes and onion mix.
- Step 13: Mix gently to combine.
- Step 14: Pour batter into puff pastry crust, don’t overfill.
- Step 15: Sprinkle the Parmesan cheese on top.
- Step 13: Bake until golden brown and toothpick inserted in center comes out clean.
Hint: If your oven doesn’t have a tendency to brown the bottom of items well, you may want to blind bake the puff pastry crust with pie weights or dried beans on parchment paper on top of the crust for 12-15 minutes before cooling, filling, and baking again.
Use the quiche crust of your choice
I use a ready made puff pastry crust just for ease, but you can use a ready made pie crust or a homemade pie crust. You can even make this a crustless quiche and just bake it without any crust at all!
How to serve:
- Brunch– This makes for a delicious vegetarian breakfast/brunch option. Eggs being such a main componenet of quiche means it’s totally suitable for breakfast!
- Lunch/Dinner – This also makes a wonderful light lunch or dinner. I love serving a big slice of quiche with a side salad. Some great suggestions are: Sweet Potato, Beetroot and Feta Salad, Zesty Quinoa Salad, Mediterranean Lentil Salad, or a Broccoli Waldorf Salad.
- I like quiche both room temperature and cold, so it’s the perfect make ahead meal!
Recipe variations:
- Filling- Add more or different veggies- You can use the quiche base as a the vehicle for anything you have on hand. Use butternut squash cubes, leeks, diced potatoes, broccoli, any combination of anything you like!
- Crust – You can par bake the crust to get it crispier, you can also use a store bought pie crust or homemade pie crust instead of puff pastry.
- Cheeses – As good as this pumpkin quiche with feta cheese is, you can mix up the cheese and use crumbled goat cheese, boursin cheese, mozzarella, cheddar cheese,e tc.
See this spinach mushroom version on my website!
Storing leftovers:
Leftover quiche can be stored in the fridge, tightly covered for up to 3 days.
You can rewarm leftover slices gently in the microwave, or have them cold.
You can also freeze the quiche for up to 3 months. If freezing a whole quiche, thaw overnight in the fridge before rewarming or just enjoying cold. Alternately, you can freeze individual slices, and thaw for a couple hours in the fridge.
Expert tips and tricks:
- Don’t overfill the crust, you may have a little extra quiche filling- I like baking this in greased muffin cups with the extra puff pastry as the crust, or crustless so they turn into little frittata like muffins.
- Cover the top of the quiche loosely with aluminum foil if it’s browning too rapidly, because it’ll take time to bake through and for the crust to bake.
- If you want the crust to be more golden brown and crispy, par bake it by placing a small circle of parchment paper on it, piling with pie weights or dried beans, and baking for 12-15 minutes until edges are just starting to turn a light golden brown before filling it.
- Saute the vegetables until starting to soften- don’t saute too much because you still want them to have some texture and hold their shape, nor too little because they won’t cook through much more in the oven.
Top Tip
If you are short on time, get your pumpkin ready cubed at the supermarket- it’s such a great way to reduce your effort and time while cooking.
Recipe FAQs:
Yes! Use your favorite gluten free pie crust recipe, or make this a crustless quiche for an even healthier take.
When the quiche has turned light golden brown, and a toothpick inserted in the center comes out clean.
You can make the quiche entirely the day before serving and store in the fridge. You can also prepare the vegetables in advance and cook them down and then mix them with the egg mixture the following day.
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Pairing
These are my favorite dishes to serve with [this recipe]:
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Pumpkin and Feta Quiche
Equipment
- 9 inch tart or pie pan
Ingredients
- 1 sheet or block of puff pastry, thawed 8 oz, 250g
- 1 tablespoon butter 15g
- 1/2 yellow onion, finely diced
- 2 garlic cloves, crushed
- 1 heaped cup pumpkin cubes (1-2 inch cubes) 8 oz, 300g
- 1 pack baby spinach 4 oz, 125g
- 4 eggs
- 1 cup heavy cream (whipping cream)
- 1 cup feta cheese, cut into cubes 100g
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- pinch nutmeg
Instructions
- Preheat the oven to 390F (200C), with heat from up and down. Roll out the puff pastry into a thin circle, big enough to fit the bottom and sides of a 9 inch pie or tart pan. I ended up using a little more than 1/2 of my 15oz 400g block of puff pastry.
- Lightly grease the pie pan, and press the puff pastry in it, pressing onto the bottom and going up to completely cover the sides of the pan. Prick the bottom with a fork (this will help keep it from bubbling up in the oven.) Place in fridge until ready to use.
- Heat the butter in a large skillet over medium heat. Once melted, add the onion, and saute for a few minutes until starting to soften.
- Add the crushed garlic and the pumpkin cubes, and cook for 7-8 minutes until pumpkin cubes are starting to soften. Add the baby spinach, and cook for another minute until wilted. Remove from heat and set aside.
- In a large bowl, beat the eggs, then add in the heavy cream, feta cheese, salt, pepper, oregano, and nutmeg.
- Add the cooked pumpkin mixture to this bowl, and mix to combine.
- Pour the quiche batter into the prepared puff pastry crust until you fill the pan, you might have a little extra left over. Place pie pan on a baking sheet (to prevent any leaking) and bake on the middle rack of the oven.
- Check on the quiche after 20 minutes, if the top is browning too quickly, cover loosely with foil. Keep baking for another 20-25 minutes or until a knife inserted in the center comes out clean. If you can, lift a little piece from the corner to make sure that the bottom pastry has cooked through.
- Cool slightly and serve either at room temperature, or place in the fridge to serve cold!
Video
Notes
- Thaw puff pastry according to package instructions. If you can, thaw it overnight in the fridge to ensure even thawing.
- Allow the quiche to cool for 10-15 minutes before cutting so that you can handle it more easily.
- If using frozen spinach, make sure you thaw it thoroughly and really squeeze out as much water as you can- I’d do this over a colander.
annamarie dodge says
May i use canned pumpkin rather than cubed pumpkin in this recipe?
Farah Abumaizar says
The thing is you want pieces of pumpkin that are tender when you bite into them, the canned pumpkin if I’m not mistaken is a smooth puree, so it’ll sort of mix into the batter!
annamarie dodge says
i have a question, being that fresh pumpkin is not always available, can canned pumpkin be used in its place?
Farah Abumaizar says
I’d substitute with butternut squash or sweet potato cubes, because you need something that will retain its shape and have a little bite, not a puree!