Pumpkin and Feta Quiche
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
8 people
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Calories
378 kcal
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Course
Main Course
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Cuisine
American
Pumpkin and Feta Quiche
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An easy recipe for a pumpkin and feta quiche with spinach, using a puff pastry base. This comes together in minutes, and makes for the perfect autumn brunch or light meal. It's my go to quiche base recipe, adaptable to whatever you have on hand.
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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
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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!
Notes
- Variations: You can substitute any other veggies you like, like broccoli, sundried tomatoes, leek, etc. You can also add shredded chicken, smoked salmon or any other protein. Try swapping out the cheese for cheddar, mozzarella, or crumbled goat cheese.
- Extra quiche batter: If you are using a shallow pan and have leftover batter after filling the crust, pour this into greased muffin tin cavities, and you'll have great individual crustless quiches (perfect for meal prep and freezing), or add a little extra puf pastry to the bottom of each muffin tin.
- Storing leftovers and freezing instructions: 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 quiche with puff pastry for up to 3 months. If freezing a whole quiche, thaw overnight in the fridge before rewarming. Alternately, you can freeze individual slices, and thaw for a couple hours in the fridge.
- Make ahead instructions:
- You can make the whole quiche a day before serving, and lightly warm in a 350F (180C) oven for 10 minutes, or microwave individual slices, or serve cold.
- You can also saute the onion, garlic, pumpkin and spinach mix and store in a tightly covered container in the fridge for up to 2 days in advance, making the rest of the recipe super easy.
- Tips:
- 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.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
136mg
(45%)
Sodium
514mg
(21%)
Potassium
348mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
5243IU
(105%)
Vitamin C
12mg
(13%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 136mg | 45% |
| Sodium | 514mg | 21% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5243IU | 105% |
| Vitamin C | 12mg | 13% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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