Savory Pumpkin Quiche
Elevate your brunch game with this irresistible Savory Pumpkin Quiche, a perfect fusion of fall flavors and decadent comfort. Featuring a silky pumpkin puree base combined with creamy heavy cream and milk, this quiche is enriched with the nutty, tangy notes of Gruyère and Parmesan cheeses. A hint of fresh thyme and a dash of nutmeg add aromatic depth, while sautéed shallots bring a subtle sweetness. Baked in a golden, buttery pie crust for the ultimate flaky texture, this quiche is as elegant as it is delicious. Ideal for a cozy family breakfast, a memorable holiday spread, or even a light dinner, this pumpkin quiche can be served warm or at room temperature, making it a versatile centerpiece. With its rich yet balanced flavor profile, this dish is sure to delight your taste buds and leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 store-bought or homemade pie crust
- 1 cup pumpkin puree
- 0.75 cup heavy cream
- 0.25 cup whole milk
- 3 eggs
- 1 cup grated Gruyère cheese
- 0.25 cup grated Parmesan cheese
- 1 shallot, finely diced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour (for rolling dough if necessary)
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought pie crust, let it thaw according to package instructions. If making homemade crust, roll it out on a floured surface to fit a 9-inch pie dish.
Carefully transfer the crust into the pie dish, trimming any overhang and crimping the edges as desired. Poke the bottom of the crust with a fork to prevent puffing during baking.
Blind bake the crust: Line it with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes, or until the crust is lightly golden. Remove from oven and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the diced shallot and sauté for 2-3 minutes, or until softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, pumpkin puree, heavy cream, and milk until smooth.
Stir in the Gruyère cheese, Parmesan cheese, sautéed shallot, thyme, salt, pepper, and nutmeg.
Pour the pumpkin mixture into the pre-baked crust, spreading it evenly with a spatula.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing.
Serve warm or at room temperature. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.8 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1456 mg | 112% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 924 mg | 20% | |
*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.
