Creamy pumpkin, salty feta, fresh thyme and just a touch of honey β this golden fall quiche is easy to make and full of seasonal comfort. A perfect centerpiece for autumn brunches, dinners or cozy lunches π
Pumpkin Quiche with Feta, Thyme & a Hint of Honey
Stefie
25-30 minutes
Modern European
Dinner
Ingredients
- 400 g Hokkaido pumpkin (unpeeled, deseeded)
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 3 eggs
- 200 ml heavy cream or plant-based cream
- 100 g feta or soft goat cheese
- 1 tsp thyme (fresh or dried)
- 1 tsp honey
- Salt, pepper, freshly grated nutmeg
Directions
- Prepare the pumpkin:
- Dice pumpkin into small cubes (about 1 cm).
- Finely chop onion and garlic.
- SautΓ© everything in olive oil for 5β7 minutes, until slightly soft.
- Season with salt, pepper and thyme. Let cool slightly.
Prebake the crust: Preheat oven to 180β―Β°C / 350β―Β°F.
- Roll out the dough and press into a greased quiche pan. Prick the base with a fork.
- Cover with baking paper and baking weights (or dried beans) and blind bake for 10 minutes.
- Remove weights and paper, bake another 5 minutes uncovered.
Mix the filling: Whisk together eggs, cream, honey, salt, pepper and nutmeg.
- Stir in the cooked pumpkin mixture. Pour into the prebaked crust.
- Crumble feta or lay thin slices evenly on top.
Bake for 35β40 minutes until the filling is set and golden on top.
Let rest a few minutes before serving.
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