This fall quiche with pumpkin, sweet potatoes, and nuts (also called Quiche d'automne) got all the good things of autumn. And you make the bottom and filling all by yourself. And you will taste that. But did you know that it is actually a very easy recipe? So try it quickly because everyone
Fall Quiche with Pumpkin
A Quiche d'Automne, a fall quiche, is filled with the delicacies that autumn has to offer. Pumpkin, sweet potato, and nuts. The delicious crust (tasty and easy to make) and the egg-cream filling make this savory tart velvety soft. This recipe is delicious for lunch and as a snack at a party.
I have made this recipe several times, and it always surprises everyone. And indeed, the crust is that tasty. And easy to make, too. I would definitely try this!
This recipe has been adapted from a recipe from the book Small savory tarts - Petit Gâteau.
What do you need for Pumpkin Quiche in Autumn?
To prepare this Fall quiche with pumpkin, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flour - You can use regular wheat flour for this recipe.
- Sugar and salt - Balances the flavor.
- Butter - Unsalted butter, as cold as possible. Cut the butter into flakes when making the dough, so it melts during baking and forms delicious creamy parcels.
- Milk - For making the dough creamy and smooth. Milk is also used for the filling, so it tastes creamy.
- Egg- An egg yolk 8s used in the dough to make it creamier and fuller in flavor. You use a whole egg and a yolk for the quiche cream filling. This ensures binding and a richer taste.
- Cream - Contains more fat than milk, which gives the filling that velvet taste.
- Nutmeg - A spice with a deep, bittersweet taste. Grate fresh nutmeg that tastes the best. Instead of a dash of nutmeg, add a dash of pumpkin spice.
- Pumpkin and Sweet Potato - You use these typical winter vegetables as a filling in this quiche. Roasting the pumpkin, sweet potato, and garlic before using them as a filling will give them even more flavor. Replace the sweet potato or pumpkin with carrots. Such a delicious autumn vegetable.
- Garlic - Gives the filling more flavor.
- Walnuts and Hazelnuts - Roughly chopped, they give a bite and a nutty flavor to the quiche. Instead of walnuts, you can also replace them with the same amount of sweet chestnuts.
- Thyme - A seasoning that's extra tasty when you're roasting something (like the roasted sweet potato and pumpkin here).
- Cinnamon - A sweet, woody flavor that brings out the flavors of the vegetables.
How to prepare this Easy Fall Pumpkin Quiche
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix flour, sugar, and salt and put in the food processor. Add the cold butter and pulse until pea-sized. Pour the cold milk and egg yolk into the flour mixture and pulse until the dough loosens from the sides. Remove from the bowl and wrap in plastic wrap. Let cool for at least 30 minutes in the refrigerator. Then cover the mold with the dough and let it cool for 30 minutes.
- Mix the ingredients for the filling. Let it cool for at least 30 minutes.
- Bake the pumpkin, sweet potato, and garlic in a preheated oven at 350 °F (180 °C), seasoned with cinnamon, nutmeg, olive oil, salt, and pepper. Then add the nuts and thyme.
- Fill the quiche with the roasted vegetable mixture and the cream filling. Bake in the oven for 20 minutes, then cover with aluminum foil and bake for another 20 minutes. Remove the form and serve immediately.
Of course, it can always happen that you still have leftovers or something remains. Below are tips for handling them.
- If you have any leftover quiche, warm it up the next day (or eat it cold). Maybe the flavors are even better.
- You use the egg yolk, but not the white. You can make a delicious pavlova, macarons or a sour sherry cocktail with the egg whites.
- Some pumpkin left? Make a delicious pumpkin soup with saffron, pumpkin curry, or pumpkin cheesecake.
- Sweet potato can also be used for these delicious vegetarian tacos with sweet potato and beans, a sweet potato hummus or in this chicken and sweet potato in coconut sauce stew.
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Fall Quiche with Pumpkin
- Quiche spring form 9.5 inch diameter
- 1¼ cups all-purpose flour
- ⅓ teaspoon sugar
- ⅓ teaspoon salt
- 1 stick butter room temperature
- 2 tablespoons milk
- ¼ egg yolk
- ¾ cup milk full
- ¾ cup cream
- 1 egg size L
- 1 egg yolk size L
- ¼ teaspoon salt to taste
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 1¾ cups pumpkin cut into cubes of ½ x ½ inch (1 x 1 cm)
- 1 cups sweet potatoes cut into cubes of ½ x ½ inch (1 x 1 cm)
- 1 clove garlic unpeeled
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons olive oil
- ½ cups walnuts chopped into large chunks
- ½ cups hazelnuts coarsely chopped
- 1 teaspoon dried thyme
Ingredients you need per step are listed below the step in Italic
- Put the flour, sugar and salt in the food processor.1¼ cups all-purpose flour, ⅓ teaspoon sugar, ⅓ teaspoon salt
- Pulse briefly so that it mixes well.
- Add the butter and pulse until the butter is about the size of a pea.1 stick butter
- Pour in the milk and the egg yolk and pulse until a ball forms (the dough comes off the sides).2 tablespoons milk, ¼ egg yolk
- Remove the dough from the bowl, make a flat disc, and wrap it in plastic foil.
- Allow to rest in the refrigerator for at least 30 minutes, but you can extend it to cool until the next day (then it sticks less).
- Roll the dough into a circle with a diameter of 10 inches (25 cm). Place it in the quiche form and cut the dough that sticks out to the top of the form with a knife. Put in the refrigerator until use
- Mix the ingredients for the cream filling in a bowl.¾ cup milk, ¾ cup cream, 1 egg, 1 egg yolk, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Cover with plastic foil and let it rest for at least 30 minutes in the refrigerator.
- Preheat the oven to 350 °F or 320 °F
- Cover a baking plate with baking paper.
- Spread the pumpkin and the sweet potato on the baking sheet and place the garlic clove in between.1¾ cups pumpkin, 1 cups sweet potatoes, 1 clove garlic
- Season with salt, pepper, cinnamon, and nutmeg.¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- Drizzle with olive oil and slide the plate into the oven.2 tablespoons olive oil
- Bake the vegetables for 30 minutes until they are soft.
- Squeeze the garlic clove and mix it with the nuts and thyme through the vegetable mixture.½ cups walnuts, ½ cups hazelnuts, 1 teaspoon dried thyme
- Fill the quiche form with the vegetables.
- Fill the quiche with the cream mixture to about ¼ inch (0.5 mm) below the edge (not higher because the filling will expand slightly, and the dough will shrink slightly so the filling will go over it).
- Put in the oven for 20 minutes, then cover with aluminum foil and bake for another 20 minutes.
- Remove the quiche form and serve immediately.
- Preparation: Make the dough and put it in the fridge. This can be done up to 2 days before you make the recipe (but at least 30 minutes in advance).
You can make the cream filling up to 1 day in advance.
Cut the pumpkin and sweet potato into cubes. Store in an airtight box or bag, and add a damp kitchen towel. This way, they stay good for up to 2 days.
Roughly chop the walnuts and hazelnuts. Store them in an airtight container. You can do this up to a week in advance.
- Refrigerator - Store in the refrigerator, covered, for up to 3 days. Maybe the flavors will be even better.
- Freezer - Wrap the quiche in two layers of aluminum foil or one layer and then in a freezer box. You can keep it in the freezer for up to 2 months.
Quiche is a favorite in this house. This is the first time I've added sweet potato and pumpkin - it was a hit!
Christie Gagnon says
Looks and sounds divine! Pinning for later. Thanks for sharing!
Chef Dennis says
This Fall quiche looks incredibly scrumptious! I can't wait to try!
Mama Maggie's Kitchen says
My mouth is watering. I want to eat that!
Pumpkin and sweet potatoes great combination
Great combo....looking forward to fall with this.
It's a great addition to this quiche and I agree the combination of sweet potato and pumpkin is such a great one. Thank you!
Thank you Christie!
It's so delicious and easy to prepare. I almost can't wait for fall season!
Thank you, I agree!
Thank y ou Marina, I totally agree. It's a great combination!
Thank you Debra, me too. This quiche is so delicious. I'm going to bake this quite often this fall.
This is one delicious quiche! I always have a soft spot for quiche and love all things fall, so this was truly perfect for me. Definitely making this one again!
Taleen | Just As Tasty says
I loveee quiche and these Fall flavors sound amazing! Definitely making this one, thanks for the recipe!
Love this quiche, we have yet to get pumpkin in the shops so had to use butternut squash instead. It was perfect, but still will try again with pumpkin when I can get my hands on them!
I have never tried a fall-flavored quiche. I'm LOVING your recipe idea! You used some great flavors!
Thank you for letting me know this recipe is also delicious with butternut squash. Going to try that myself for the next time.
Thank you Leslie, it got a lot of flavor indeed!