Fall Quiche with Pumpkin

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.

1. 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.
2. Mix the ingredients for the filling. Let it cool for at least 30 minutes.
3. 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.
4. 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.

Ingredients left?

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.