As easy as a pumpkin quiche! Take pumpkin, goat cheese and spinach and throw them all together in a quiche. Add some caramelized onions, walnuts, and you’ve got the best vegetarian seasonal quiche!
October is here and the pumpkin season is going strong, which should last for quite a while. It’s the perfect time to enjoy pumpkins at their best. The good news here is that there are endless pumpkin recipes out there, you can’t get tired of them, whatever you are more a sweet tooth or on the savory side.
For this recipe, I found inspiration years ago at a dinner with friends in Stockholm. My very good friend Mo had brought this wonderful pumpkin quiche that stayed deep in my food memories pretty much until now (yes, I have food memory, and I know people find it weird!). I have promised myself to bake it again but somehow time flew and I never took the occasion. By the time, my friend Mo had a blog where she had published the recipe, which enabled me to save it (for later). As you can see, it took me a while, but I never forgot (it’s the same with an old-fashion baked rice pudding my Philosophy teacher had shared with me in… 2002! I never forgot. I know, crazy me, right?)!
Anyhow, my craziness brought me to today’s inspiration. While I really wanted to try the recipe again, this strong will in me pushed me to add my little twist to the original recipe. I can’t help it, I find much more pleasure in doing that. I kept the most important : a delicious filling mixture consisting of eggs and fresh goat cheese, the latter replacing milk or cream you usually have in a traditional quiche. Then of course, the main ingredient remains the pumpkin, that I cooked and mashed.
Pumpkin, butternut squash or any kind of pumpkin would work in this recipe. Just pick your favorite if you have any, or use the one you happen to have at hand in the store. Personally I almost always go for butternut squash, but I also like the red curry squash. Whatever you choose, remember to peel and seed it before using (seeding seems natural but peeling is not always necessary, although here it is if you want to obtain a smooth mashed pumpkin texture).
Now that we’re talking pumpkins, you might also like:
- The Best Pumpkin Bread
- Pumpkin Maple Oatmeal
- Pumpkin Pie Cinnamon Rolls
- Pumpkin Cheesecake Muffins
- Roasted Pumpkin Soup with Maple-Candied Bacon
- Pumpkin Walnut Tartine with Blue Cheese
- Red Lentil Dahl with Roasted Pumpkin & Hazelnut
So what’s in this quiche exactly and what makes it so tasty? You’ve got this fantastic pumpkin-goat cheese filling. Add to this base some sweet caramelized onions, a handful of freshly cooked spinach, and crunchy walnuts, all that on top of a buttery and very easy quiche crust. It’s like heaven in one single bite! Serve it warm, and enjoy with a side of salad.
- 1 stick (125g) unsalted butter
- 1½ cup (180g) all-purpose flour + extra for dusting
- 2 tbsp cold water (or more if needed)
- 30 oz (800 g) pumpkin, cut into large pieces
- 1 large onion, chopped
- 1-2 tbsp olive oil
- 2 tsp of sugar
- 2 cups (450g) fresh spinach
- 2 large eggs
- 7 oz (200g) goat cheese
- ½ cup (65g) nuts
- ½ tsp nutmeg
- Salt & pepper
- For the pie crust: preheat the oven to 350F (180 C). Dice butter and mix quickly with flour and water until the ingredients stick together and form a firm dough. Roll a large rectangle and line a 11 x 7-inch (about 28 x 18 cm or slightly bigger) form with the crust.*
- Cook the chopped pumpkin in a large volume of water until soft and tender. Sieve, and puree with a fork.
- In a medium frying pan, heat olive oil and once hot, melt the onions. When they start to golden, add sugar and caramelize them, about 5-10 minutes.
- In another frying pan, saute the spinach with olive oil until they reduce by half. Season with salt and pepper, and set aside.
- Preheat the oven to 400°F (200°C).
- Mix the eggs with the goat cheese. Add the walnuts, mashed pumpkins, onions and spinach. Season with salt, pepper, and a pinch of nutmeg.
- Pour the mixture onto the crust, and bake for about 40 minutes.