Pumpkin quiche for a simple, satisfying meal

Name: Pumpkin quiche for a simple, satisfying meal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1 pie crust; 1.5 Lbs pumpkin flesh; 1 onion; 2 eggs; 3/4 cup cream; 1 drizzle of olive oil; 1 tsp thyme; Salt; Pepper

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Main Dish

Very Easy

45 min

556 Kcal

Are you tired of eating pumpkin in soup? Try it in a quiche! We can promise you won't be disappointed ;-) This vegetarian quiche is super easy to make. Don't forget to serve it with a mixed salad for a practical meal. And if you have any left, pop it in an airtight container for lunch at the office the next day!

Ingredients

1 pie crust
1.5 Lbs pumpkin flesh
1 onion
2 eggs
3/4 cup cream
1 drizzle of olive oil
1 tsp thyme
Salt
Pepper

Materials

1 tart pan

Preparation

Preparation10 min

Cook time35 min

Start by blind-baking your tart crust. To do this, place the pastry in a lightly greased tart pan, cover it with a sheet of baking paper, then add lentils (or pie weights). Bake for 15 minutes at 350°F (180°C).
Meanwhile, prepare the pumpkin flesh. After removing the skin, cut the flesh into cubes and cook them in a pressure cooker for 10 minutes. If you don't have a pressure cooker, cook them for around twenty minutes in a saucepan filled with hot water.
While the crust and pumpkin are cooking, prepare the quiche mixture: sauté the onions for a few minutes in a pan with a drizzle of olive oil. Once cooked, put them in a mixing bowl with the eggs, cream, thyme, salt and pepper, then mix well.
Once the crust is baked, arrange the pumpkin pieces on top. Pour over the quiche mixture and bake for 25 minutes at 350°F (180°C).
And there you have it—your pumpkin quiche is ready to enjoy!

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FAQ ❓

Why put a sheet of parchment paper and lentils on the pie crust?

This is the best way to blind-bake your crust before adding the filling. Once you have used the lentils for this recipe, you can save them and reuse them to blind-bake other pie crusts. You can also use reusable pie weights. In any case, don't forget to put a sheet of baking paper between the dough and the lentils or pie weights; otherwise, they will sink into the dough during baking, preventing the crust from staying smooth and making them difficult to remove...

What can I use instead of cream?

You can replace it with yogurt, soy cream or even coconut cream. Their flavors will pair perfectly with pumpkin!

What can I use instead of pumpkin?

You can replace it with another type of squash, such as red kuri squash or butternut squash.

How do I store my quiche?

Ideally, place it in an airtight container to keep it completely protected from the air. Alternatively, simply cover it with aluminum foil or plastic wrap and store it in the refrigerator for up to 3 days.

What should I serve with my pumpkin quiche?

We love serving it with a mesclun salad. A side of pasta and vegetables would also be perfect! For a little crunch, sprinkle some chopped nuts or sunflower or pumpkin seeds on top.