Roasted Pumpkin and Feta Quiche

dobbernationloves
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Roasted Pumpkin and Feta Quiche
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That’s an awesome combo, looks so good.

Looks soo good!

You can make the recipe [HERE](https://dobbernationloves.com/food-drink/roasted-pumpkin-and-feta-quiche-recipe/). 

# 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

1. 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.
2. Slowly add the cold water while blending continue to blend until the dough starts to come together.
3. 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.
4. 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

1. 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.
2. In a large mixing bowl, whisk together the eggs, cream, salt, pepper, nutmeg and maple syrup.
3. Place the roasted pumpkin cubes and the feta cheese in the bottom of the partially blind-baked pastry. Cover with egg mixture.
4. Bake for 40 minutes at 350 F, or until the quiche filling has set. Leave to cool down slightly before serving.

Oh yes. I done like that but with some herbs as well and sometimes with zucchini too. mmm, nice combo, the cheese and the pumpkin, something about those 2 together…

Roasted Pumpkin and Feta Quiche: A Delicious Twist on a Classic Recipe

As the weather cools down and the leaves start to change, there’s nothing quite like a warm, comforting pie to satisfy your cravings. And what better way to do that than with a Roasted Pumpkin and Feta Quiche? This creamy, savory, and oh-so-easy-to-make pie is the perfect way to usher in the fall season.

The Magic of Roasting

The first step in making this quiche is to roast a sugar pumpkin (or butternut squash, or any other type of squash you prefer) until it’s tender and caramelized. This brings out the natural sweetness of the squash, which pairs perfectly with the tangy feta cheese and the flaky crust. Simply cut the pumpkin in half, scoop out the seeds, and roast it in the oven at 400°F (200°C) for about 45 minutes, or until it’s easily pierced with a fork.

The Quiche Filling

While the pumpkin is roasting, you can start preparing the quiche filling. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper. Add some chopped fresh herbs like thyme or rosemary, and a sprinkle of paprika for extra flavor.

Assembly and Baking

Once the pumpkin is roasted, let it cool slightly before scooping it out and adding it to the quiche filling mixture. Crumble some feta cheese into the mix, along with some grated cheddar or Parmesan for extra richness. Mix everything together until well combined, then pour the mixture into a pre-baked pie crust.

Bake until Golden

Place the quiche in a preheated oven at 375°F (190°C) and bake for about 35-40 minutes, or until the crust is golden brown and the filling is set. You’ll know it’s done when the edges are puffed and the center is still slightly jiggly.

Serve and Enjoy

Once the quiche has cooled slightly, slice it into wedges and serve with a side of roasted vegetables, a green salad, or some crusty bread. The roasted pumpkin adds a sweet and comforting touch to the quiche, while the feta provides a tangy and savory contrast. It’s a match made in heaven, and the perfect way to enjoy the flavors of the season.

Tips and Variations

  • For an extra boost of flavor, add some sautĂ©ed onions, mushrooms, or spinach to the quiche filling.
  • Use different types of squash, such as butternut or acorn squash, for a slightly sweeter or nuttier flavor.
  • Add some crispy bacon or chopped ham for a smoky, savory twist.
  • Make the quiche ahead of time and refrigerate or freeze it for up to 3 days. Simply bake it in the oven at 375°F (190°C) for an extra 10-15 minutes to reheat.

So there you have it, a delicious and easy-to-make Roasted Pumpkin and Feta Quiche recipe that’s sure to become a fall favorite. So go ahead, give it a try, and savor the flavors of the season!

Roasted Pumpkin and Feta Quiche

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