Roasted Pumpkin Quiche with Feta and Spinach
Looking for a savory pumpkin quiche for the fall? Here is a delicious recipe for Roasted Pumpkin Quiche with Feta and Spinach.
What makes this pumpkin quiche recipe so special is that I roasted the pumpkin in the oven, which gives it a delicious roasted and nutty taste! The spinach adds a little vitamin and the feta cheese a nice taste.
A quiche for the fall!
This Roasted Pumpkin Quiche with Feta and Spinach is a quiche made to be cooked in autumn!
This is pumpkin season par excellence. So, if you don’t know how to prepare pumpkin or you want to try a new recipe, this quiche is a must try.
Since spinach is not really in season in the fall, I used frozen spinach, which is available year-round!
My tips for making this Roasted Pumpkin Quiche with Feta and Spinach
Here are some tips for making this Roasted Pumpkin Quiche with Feta and Spinach.
Shortcrust pastry: You can make your own shortcrust pastry, it’s always better! I highly recommend you to try this recipe for shortcrust pastry with olive oil. Otherwise, it is of course possible to buy it ready-made if you want to save time.
Pumpkin: I used a small pumpkin because the skin will be more tender than with bigger pumpkins. I don’t need to remove the skin which saves me time. And in addition, the skin is full of nutrients.
Roast the pumpkin: Before using the pumpkin for the quiche, I roasted it in the oven. This gives them a good taste. You can even season it with a little cumin.
And since I only use half of my pumpkin for the quiche, I take the opportunity to roast the rest of the pumpkin in the oven in cubes as well and that already makes me a side dish or a topping for salads for the rest of the week.
Feta: If there is one tip I give to every recipe with feta cheese, it is this: crumble the feta cheese with your hands instead of cutting it into cubes. The cubes are often too big, but crumbling the feta helps to spread it more equally over the quiche.
Spinach: I used frozen spinach but you can also use fresh. In this case, blanch them for 2 minutes before adding them to the quiche. In any case, remember to squeeze them well by pressing them in your hands to remove excess water.
Prepare the pumpkin
I’ll tell you how to prepare the pumpkin for this recipe. As pumpkins one requires a longer cooking time than the quiche, you absolutely have to cook or roast it beforehand. You’ll see, it’s super simple and give the quiche a delicious taste!
To prepare a pumpkin, it is best to start by cutting it in half with a large knife, taking care that it does not slip. Then remove the seeds and stringy part with a spoon.
Then cut the pumpkin into cubes. You’ll only need half for the quiche, but you can roast the whole pumpkin and keep the roasted pumpkin cubes for a salad or side dish.
Place the pumpkin cubes in a large bowl and add olive oil and seasoning (salt, pepper and if you like a little cumin). Mix well.
Place in a ceramic dish and roast in the oven for 20 minutes at 200°C. The pumpkin should still be a little crunchy because it will continue to cook in the quiche.
Take the pumpkin out of the oven and let the second half cook for 15 minutes so you can eat them later.
The rest of the recipe is like a classic quiche, I’ll explain everything in detail below!
More fall recipes
- Creamy White Bean Soup
- Carrot, Ginger and Coconut Soup
- Vegetarian Lentil Stew
- Mushroom Bourguignon
- Caramelized Onion Tarte Tatin
Recipe for Roasted Pumpkin Quiche with Feta and Spinach
For 4 servings, you need the following ingredients
Ingredients
- 1 quiche pastry (find my recipe for shortcrust pastry with olive oil)
- 400 g raw fresh pumpkin (1/2 pumpkin)
- 350 g frozen spinach
- 200 g of feta
- 4 eggs
- 150 of crème fraîche or heavy cream
- Fresh parsley
- Salt and black pepper
- Olive oil
- Cumin (option)
Are you missing an ingredient? See below for tips on how to replace certain ingredients.
Preparation
Preheat oven to 200°C (fan oven).
Cut the pumpkin in half. Remove the stringy part and the seeds. Cut the pumpkin into small cubes.
Place in a bowl, add a drizzle of olive oil, cumin (optional), salt and black pepper. Mix well. Arrange the pumpkin cubes on a ceramic dish or baking sheet. Roast in the oven for 20 minutes at 200°C.
My tip: Also roast the rest of the pumpkin at the same time and let it cook for another 10 minutes. Then you can keep the roasted pumpkin cubes in the fridge for the rest of the week. It is perfect as a side dish or a topping on a salad or a bowl.
Meanwhile, defrost spinach in microwave for 2 minutes. Squeeze them to remove excess water.
In a small bowl, beat the eggs with the crème fraîche and finely chopped fresh parsley. Season with salt and pepper. I added a little cumin as well.
Roll out the shortcrust pastry on a quiche form. Place the spinach, crumble the feta cheese, then place the roasted pumpkin cubes. Pour in the egg mixture. Bake for 30 minutes at 200°C.
Note
For a light dinner, I like to serve this quiche with a simple green salad.
Frequently Asked Questions
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Shortcrust pastry: You can replace the shortcrust pastry with puff pastry or even remove the pastry to make a crustless version.
- Pumpkin: You can replace pumpkin with pumpkin, butternut squash or even sweet potatoes.
- Spinach: You can replace frozen spinach with kale or chard.
- Feta: You can replace the feta with goat cheese or parmesan. In this case, count half of the Parmesan cheese because it is stronger in taste.
- Crème fraîche: You can replace crème fraîche with liquid and/or low-fat cream.
Can I eat the skin of the pumpkin?
Yes, the skin of the pumpkin is edible and even full of nutrients.
However, when the pumpkin is very large, the skin can be too thick to eat. That’s why, as advised above, it’s better to take a small pumpkin.
Can I freeze this pumpkin quiche?
Yes, absolutely!
However, the quiche contains spinach. Cooked spinach should not be left at room temperature for too long.
So, if you have any leftovers of this Roaste Pumpkin Quiche, freeze the remaining parts as soon as possible, at best the same day.
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Roasted Pumpkin Quiche with Feta and Spinach
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Ingredients
- 1 quiche pastry find my recipe for shortcrust pastry with olive oil
- 400 g raw fresh pumpkin 1/2 pumpkin
- 350 g frozen spinach
- 200 g of feta
- 4 eggs
- 150 g of crème fraîche or heavy cream
- Fresh parsley
- Salt and black pepper
- Olive oil
- Cumin option
Instructions
- Preheat oven to 200°C (fan oven).
- Cut the pumpkin in half. Remove the stringy part and the seeds. Cut the pumpkin into small cubes.
- Place in a bowl, add a drizzle of olive oil, cumin (optional), salt and black pepper. Mix well. Arrange the pumpkin cubes on a ceramic dish or baking sheet. Roast in the oven for 20 minutes at 200°C.
- My tip: Also roast the rest of the pumpkin at the same time and let it cook for another 10 minutes. Then you can keep the roasted pumpkin cubes in the fridge for the rest of the week. It is perfect as a side dish or a topping on a salad or a bowl.
- Roasted pumpkin cubes in a rectangular dish
- Meanwhile, defrost spinach in microwave for 2 minutes. Squeeze them to remove excess water.
- In a small bowl, beat the eggs with the crème fraîche and finely chopped fresh parsley. Season with salt and pepper. I added a little cumin as well.
- Egg preparation for Pumpkin, Feta and Spinach Quiche
- Roll out the shortcrust pastry on a quiche form. Place the spinach, crumble the feta cheese, then place the roasted pumpkin cubes. Pour in the egg mixture. Bake for 30 minutes at 200°C.
