There are few dishes as versatile as quiche. Whether you’re serving brunch, lunch, snack, or dinner, quiche always hits the spot. And the best part is that there’s no wrong way to make quiche – simply use whatever ingredients you have on hand. Got some leftover spinach and feta? Throw it in! Don’t have any eggs? No problem – just use tofu instead. The possibilities are endless.
The bold flavors of the roasted veggies in this quiche are balanced by a creamy custard filling, and the flaky pie crust adds the perfect finishing touch.
Best of all, this quiche can be made ahead of time and reheated when you’re ready to eat. So the next time you’re looking for an easy meal that will please everyone, reach for the quiche. You can’t go wrong.
Never miss a recipe:
- Preparation Time: 20 minutes
- Baking Time: 1 hour and 25 minutes
- Chilling Time: 5 minutes
- Total Time: 1 hour and 50 minutes
Ingredients:
- 1-2 ready rolled sheets of shortcrust pastry
- about 750 g pumpkin
- 1 leek
- 100 g of mushrooms
- 2 tablespoons of extra virgin olive oil
- a pinch of dry sage
- a pinch of salt
- a pinch of black pepper
For the filling:
- 1 egg + 2 yolks
- 200 ml of cream
- 50ml of milk
- 70 g of Bel Paese cheese
- A pinch of salt
- A pinch of black pepper
- A pinch of nutmeg
Directions – Step-by-step Instructions on how to make this pumpkin quiche:
Turn on the oven at 200°C. Peel the pumpkin, cut it into slices of about 2 cm thick, and put it on a baking sheet.
Add the leek, washed and sliced, the extra virgin olive oil, sage, a little salt, and pepper, and mix with your hands.
Roast for 10 minutes in the preheated oven, then add the cleaned and sliced mushrooms. Roast for another 10 minutes, then remove the vegetables from the oven and lower the temperature to 180°C.
Take the shortcrust pastry from the fridge and use it to coat one rectangular baking tray of 30 x 20 cm (or a round one of 26 cm in diameter), cutting away the dough that comes out from the edges with a sharp knife. Prick the bottom with a fork and put it in the freezer for 5 minutes.
Cover the cold pastry with a sheet of parchment paper, add the baking weights, and blind bake the dough for 15 minutes. Remove the weights and paper and continue baking for another 15 minutes, then take the base out of the oven, keeping the oven on.
While the base is baking, prepare the filling or the liquid part of the quiche. Beat the whole egg and the yolks in a bowl, add the cream and milk, salt, a pinch of black pepper, and a little nutmeg. Mix well and keep aside.
Cut the cheese into small cubes.
Arrange the roasted vegetables on top of the base of the quiche, add the cheese cubes and finally, pour the liquid mixture. Be careful because, based on the shape and depth of the tray, you may not need all the liquid.
Put the quiche in the oven and bake for 25 – 35 minutes, or until the liquid part becomes solid and the edges of the quiche are golden brown. Serve it while warm.
Notes:
If you have it on hand, use a few fresh sage leaves instead of dry and your quiche will be more flavorful.
For the blind baking if you don’t have the baking weights, you can use dried beans or rice.
Bel Paese cheese is a semi-soft Italian cheese that has a creamy texture. It can be replaced with fontina, brie, gruyere or Taleggio, if you like strong tasting cheeses.
For mushrooms, I have used portobello mushrooms but also champignons will be great.
Nutritional Information:
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This recipe is adapted from The Modern Baker by Csaba Dalla Zorza Cookbook
Pumpkin Quiche
Ingredients
- 1-2 ready rolled sheets of shortcrust pastry
- 750 g pumpkin
- 1 leek
- 100 g mushrooms
- 2 tbsp extra virgin olive oil
- 1 pinch dry sage
- 1 pinch salt
- 1 pinch black pepper
For the filling:
- 1 egg
- 2 egg yolks
- 200 ml cream
- 50 ml milk
- 70 g Bel Paese cheese
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
Instructions
- Turn on the oven at 200°C. Peel the pumpkin, cut it into slices of about 2 cm thick, and put it on a baking sheet.
- Add the leek, washed and sliced, the extra virgin olive oil, sage, a little salt, and pepper, and mix with your hands.
- Roast for 10 minutes in the preheated oven, then add the cleaned and sliced mushrooms. Roast for another 10 minutes, then remove the vegetables from the oven and lower the temperature to 180°C.
- Take the shortcrust pastry from the fridge and use it to coat one rectangular baking tray of 30 x 20 cm (or a round one of 26 cm in diameter), cutting away the dough that comes out from the edges with a sharp knife. Prick the bottom with a fork and put it in the freezer for 5 minutes.
- Cover the cold pastry with a sheet of parchment paper, add the baking weights, and blind bake the dough for 15 minutes. Remove the weights and paper and continue baking for another 15 minutes, then take the base out of the oven, keeping the oven on.
- While the base is baking, prepare the filling or the liquid part of the quiche. Beat the whole egg and the yolks in a bowl, add the cream and milk, salt, a pinch of black pepper, and a little nutmeg. Mix well and keep aside.
- Cut the cheese into small cubes.
- Arrange the roasted vegetables on top of the base of the quiche, add the cheese cubes and finally, pour the liquid mixture. Be careful because, based on the shape and depth of the tray, you may not need all the liquid.Put the quiche in the oven and bake for 25 – 35 minutes, or until the liquid part becomes solid and the edges of the quiche are golden brown. Serve it while warm.
Notes
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