Pumpkin Quiches
Elevate your brunch game with these delightful mini Pumpkin Quiches—a savory twist on classic pumpkin dishes that’s perfect for fall gatherings or meal prep. Featuring a buttery, pre-made pie crust base filled with a rich combination of creamy pumpkin puree, eggs, and heavy cream, these bite-sized wonders are flavored with a hint of warming spices like nutmeg and cinnamon, balanced by the sharpness of Gruyere or cheddar cheese. Optional sautéed onions add an extra touch of flavor, while a sprinkle of fresh parsley gives them a bright, elegant finish. Ready in under an hour and baked to golden perfection in a convenient muffin tin, these quiches are an effortless way to impress your family or guests. Serve warm or at room temperature for a cozy, seasonal bite that’s as portable as it is delicious!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 sheets pre-made pie crust
- 1 cup pumpkin puree
- 4 large eggs
- 0.5 cup heavy cream
- 0.75 cup shredded Gruyere or cheddar cheese
- 0.25 cup diced onion (optional)
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with parchment paper liners.
Roll out the pre-made pie crust and use a round cookie cutter (about 3.5 inches in diameter) to cut 12 circles. Gently press one circle of dough into each cup of the muffin tin to form a mini crust.
In a small skillet, heat the olive oil over medium heat. Add the diced onion (if using) and sauté for 2-3 minutes until softened and translucent. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, ground nutmeg, ground cinnamon, salt, and pepper until smooth.
Divide the sautéed onion (if using) and shredded cheese evenly among the muffin cups, sprinkling them into the pie crusts.
Pour the pumpkin mixture into each muffin cup, filling them almost to the top but leaving a small gap to avoid overflow during baking.
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the quiches are set and the tops are slightly golden.
Remove the muffin tin from the oven and let the quiches cool for about 5 minutes before carefully removing them from the tin.
Garnish with chopped fresh parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
