This fall quiche, or autumn quiche, is filled with delicious pumpkin, sweet potato and nuts. A great warming recipe.
This fall quiche, is of course filled with the delights that autumn has to offer. Pumpkin, sweet potato and nuts. The delicious crust (really super tasty) and the creamy egg filling make the whole velvety and delicious.
This quiche is an easy recipe that you can vary endlessly with (and I'll share with you some of my favorites.
- Replace 50 grams of walnuts with 50 grams of sweet chestnut.
- Replace the sweet potato or pumpkin with carrots, which is also such a delicious autumn vegetable.
- Instead of a pinch of nutmeg, add a pinch of gingerbread spice.
- You can make the filling slightly less rich in calories by replacing the whipped cream and whole milk with light cooking cream and semi-skimmed milk.
- Quiche dough can be made by hand by working the butter with two knives through the flour mixture until the butter lumps are very small. You even have a special knife for that. But it's very easy to prepare it with a food processor. Make sure that when you have added the butter, you pulse and do not let the machine run continuously (then the butter pieces will become too small).
- By properly cooling the dough, it shrinks less when baking. It is also less sticky so you can process it better to get it in your baking form.
- Do not pour the cream filling too high (about ¼ inch (½ cm) below the rim). The filling will expand slightly during baking and your quiche will overflow when filling to the top. A second top tip is to bake the quiche baking form on a baking tray that you cover with aluminum foil. If the quiche leaks, it cleans up quite a bit easier.
- Pay close attention when baking in the oven. After 15 minutes, check if the quiche is not getting too brown. After 20 minutes it is recommended to cover the quiche anyway.
- Prepare the dough and put it in the refrigerator. This can be done up to 2 days before making 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 to the veggies. This way they keep good for up to 2 days.
- Coarsely chop the walnuts and hazelnuts. Keep them in an airtight container. You can do this up to a week in advance.
- The most budget-friendly is not to buy the pumpkin and sweet potato already cut into cubes, but to slice it yourself.
- Instead of butter, use margarine.
- Replace the sweet potato with carrot.
- Use semi-skimmed milk instead of whole milk.
- If you have some quiche left, warm it up the next day (or eat it cold). Maybe the flavors are even better then.
- You use the yolk, but not the white. With the egg whites you can make a delicious pavlova, macarons or a sour sherry cocktail.
- Any pumpkin left? Make a delicious pumpkin soup with saffron, pumpkin curry or pumpkin cheesecake.
- You can also use leftover sweet potato for these delicious recipes: vegetarian tacos with sweet potato and beans, a sweet potato hummus or in this chicken and sweet potato in coconut sauce stew.
Other Delicious Recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Fall quiche with pumpkin and sweet potato
Pas met de knoppen het aantal personen aan.
- quiche form 20 cm diameter
- 1¼ cups 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
- salt and pepper to taste
- pinch nutmeg
- 1¾ cups pumpkin cut into cubes
- 1 cups sweet potato diced
- 2 tablespoons olive oil
- 1 clove garlic unpeeled
- salt and pepper to taste
- pinch cinnamon
- pinch nutmeg
- ½ cups walnuts chopped into large chunks
- ½ cups hazelnuts coarsely chopped
- 1 teaspoon thyme
- Get the butter out of the refrigerator.
- Peel the pumpkin and cut into cubes of ½ x ½ inch. (1 x 1 cm)
- Peel the sweet potatoe and slice into cubes of ½ x ½ inch (1 x 1 cm)
- Chop the walnuts and hazelnuts until they're coarse.
- Put the flour, sugar and salt in the food processor with a knife.
- Pulse briefly so that it mixes well.
- Add the butter and pulse until the butter is about the size of a pea.
- Pour in the milk and the egg yolk and pulse until a ball forms (the dough comes off the sides).
- Remove the dough from the dough machine, 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 round circle with a diameter of 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.
- Cover with plastic foil and let it rest for at least 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Cover a baking sheet with baking paper.
- Spread the pumpkin and the sweet potato on the baking sheet and place the clove of garlic in between.
- Season with salt, pepper, cinnamon and nutmeg.
- Drizzle with olive oil and slide the plate into the oven.
- Bake the vegetables for 30 minutes until they are soft.
- Squeeze the garlic clove and mix it, together with the nuts and thyme, through the vegetable mixture.
- Fill the quiche form with the vegetables.
- Fill the quiche with the cream mixture to about 0.5 mm below the edge (not higher, because the filling will expand slightly and the dough will shrink slightly so that 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