Roast pumpkin and caramelised onion quiche

It’s that time again where Halloween treats and pumpkins eats are plentiful. This season is full of delicious meals, both savoury and sweet. One of the most popular flavours of the season has to be pumpkin. It’s everywhere – from our coffees to our dinner tables.

This here is my offering – a moist, filling roast pumpkin and caramelised quiche with a short, buttery pastry. It’s easy to make and looks really effective at the table.

Here’s how to make this tasty pumpkin quiche.

Ingredients

• 375g (13 oz) pumpkin flesh (the firm, pale orange stuff, not the skin or the spaghetti-like seedy innards)
• 2 tbsp of olive oil (1 tbsp for roasting, 1 tbsp for frying)
• 200g (7 oz) plain flour
• 100g (3.5 oz) cold butter
• 3 tbsp cold water
• 1 red onion
• 2 cloves of garlic
• 5 free range medium eggs
• 250ml (8.5 fl oz) whole milk
• salt and pepper to season
• loose bottomed quiche tin

Instructions

1. Pre-heat the oven to 200C (400F/180C fan)
2. Chop the pumpkin into rough 1 inch pieces
3. Put in a small roasting tray with 1tbsp of the oil and toss to cover all the pieces, then sprinkle with a pinch of salt and pepper
4. Bake for approx 25-30 minutes or until slightly darkened in colour and al dente (ie they’re not totally raw, but still have a bit of bite if you try one)
5. Remove, turn onto kitchen towel and leave to cool completely
6. To make the pastry, pulse the flour and butter together in a food processor until you have an even crumb
7. Add the water bit by bit while pulsing until it comes together in a ball
8. Wrap in cling film (saran wrap) and chill in the fridge for 15 mins
9. On a lightly floured surface, roll out to approx 3mm thick and line the quiche tin, trimming off the excess pastry
10. Peel the red onion, halve and slice thinly, then peel and finely chop the garlic
11. Fry in 1 tbsp of oil in a pan over a low heat – it will take about 10 minutes but they should go soft and a caramel brown – don’t burn them!
12. Tip the pumpkin, then the onions into the pastry case
13. Beat the milk and eggs together with a pinch of salt and pepper and pour into the pastry case – if it looks to be getting really full, stop, carry the tin to the oven, put it on the shelf and then add the rest so that you don’t spill it everywhere
14. Bake for 40 minutes until risen and golden brown on top – allow to cool before lifting out of the tin

Here’s that pumpkin quiche recipe again in a printable format:

Print Recipe

5 from 1 vote

Roast pumpkin and caramelised onion quiche

A moist, filling roast pumpkin and caramelised quiche with a short, buttery pastry. 

Cook Time1 hr 20 mins

Course: Pies and quiches

Cuisine: American

Keyword: autumn, fall, festive, Halloween, pumpkin

Servings: 1 quiche

Author: Emily Leary

Ingredients

• 375 g (13.23 oz) pumpkin flesh the firm, pale orange stuff, not the skin or the spaghetti-like seedy innards
• 2 tbsp of olive oil 1 tbsp for roasting, 1 tbsp for frying
• 200 g (7.05 oz) plain flour
• 100 g (3.53 oz) cold butter
• 3 tbsp cold water
• 1 red onion
• 2 cloves of garlic
• 5 free range medium eggs
• 250 ml (8.45 floz) whole milk
• salt and pepper to season
• Loose bottomed quiche tin

Instructions

• Pre-heat the oven to 200C (400F/180C fan)
• Chop the pumpkin into rough 1 inch pieces
• Put in a small roasting tray with 1tbsp of the oil and toss to cover all the pieces, then sprinkle with a pinch of salt and pepper
• Bake for approx 25-30 minutes or until slightly darkened in colour and al dente (ie they’re not totally raw, but still have a bit of bite if you try one)
• Remove, turn onto kitchen towel and leave to cool completely
• To make the pastry, pulse the flour and butter together in a food processor until you have an even crumb
• Add the water bit by bit while pulsing until it comes together in a ball
• Wrap in cling film (saran wrap) and chill in the fridge for 15 mins
• On a lightly floured surface, roll out to approx 3mm thick and line the quiche tin, trimming off the excess pastry
• Peel the red onion, halve and slice thinly, then peel and finely chop the garlic
• Fry in 1 tbsp of oil in a pan over a low heat – it will take about 10 minutes but they should go soft and a caramel brown – don’t burn them!
• Tip the pumpkin, then the onions into the pastry case
• Beat the milk and eggs together with a pinch of salt and pepper and pour into the pastry case – if it looks to be getting really full, stop, carry the tin to the oven, put it on the shelf and then add the rest so that you don’t spill it everywhere
• Bake for 40 minutes until risen and golden brown on top – allow to cool before lifting out of the tin

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Isn’t this pumpkin quiche pretty?

More pumpkin recipes to try

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And for more pumpkin recipe ideas, see my list of six pumpkin recipes.

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