Pumpkin Sweet Potato Quiche with Roasted Garlic
Easy pumpkin sweet potato quiche with roasted garlic, nuts, and herbs. A warm and flavorful autumn recipe.
Ingredients
Quiche dough
- 1¼ cups all-purpose flour
- ⅓ teaspoon sugar
- ⅓ teaspoon salt
- 1 stick butter room temperature
- 2 tablespoons milk
- ¼ egg yolk
Cream filling
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 egg size L
- 1 egg yolk size L
- ¼ teaspoon salt to taste
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
Quiche filling
- 1¾ cups pumpkin cubed
- 1 cups sweet potatoes cubed
- 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
Instructions
Quiche dough
- Put flour, sugar, and salt in a food processor. Pulse to mix.1¼ cups all-purpose flour, ⅓ teaspoon sugar, ⅓ teaspoon salt
- Add butter and pulse until pea-sized.1 stick butter
- Add milk and egg yolk; pulse until the dough comes together.2 tablespoons milk, ¼ egg yolk
- Shape into a disc, wrap in foil, and refrigerate for at least 30 minutes.
- Roll out to fit a 10-inch (25 cm) quiche form. Place it in the form and trim the edges. Chill until use.
Cream filling
- Mix milk, cream, egg, egg yolk, salt, pepper, and nutmeg.¾ cup whole milk, ¾ cup heavy cream, 1 egg, 1 egg yolk, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Cover and refrigerate for 30 minutes.
Quiche filling
- Preheat oven to
350 °F or 
320 °F - Place pumpkin, sweet potato, and garlic on a tray. Season with salt, pepper, cinnamon, and nutmeg. Drizzle with olive oil.1¾ cups pumpkin, 1 cups sweet potatoes, 1 clove garlic, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 2 tablespoons olive oil
- Roast for 30 minutes until tender.
- Squeeze roasted garlic from its skin and mix into vegetables with walnuts, hazelnuts, and thyme.½ cups walnuts, ½ cups hazelnuts, 1 teaspoon dried thyme
Assembly
- Fill the quiche base with roasted vegetables and nut mixture.
- Pour cream filling over, leaving ¼ inch (½ cm) below the rim.
- Bake for 20 minutes, then cover with foil and bake another 20 minutes.
- Remove from the oven, cool slightly, and serve warm.
NOTES
1. Can I use store-bought dough? Yes, you can. Homemade gives more flavor, but store-bought shortcrust saves time. Can I replace the nuts? Yes, chestnuts or pecans also work beautifully.
2. Variations
- Replace pumpkin with carrots for a slightly sweeter quiche.
- Add spinach or kale for extra greens.
- Use pecans instead of walnuts for a softer nut flavor.
- Sprinkle some grated cheese on top for a golden crust.
- 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. - 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.
Nutrition
Calories: 434kcal | Carbohydrates: 25g | Protein: 8g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5392IU | Vitamin C: 4mg | Iron: 2mg
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