Pumpkin and feta quiche is a delicious dinner that’s easy to make and perfect for meatless Monday.
I was too lazy to cook for mother’s group one week so grabbed a ridiculously overpriced but delicious pumpkin and feta quiche from my local green grocer and ever since then all I could think about was recreating it.
Not to brag but I totally nailed it the first time.
Why make this recipe
- Flavour-packed – The sweet roasted pumpkin and creamy, salty feta make the perfect match. Every bite is full of flavour.
- Perfect for any meal - It can be served warm for dinner, cold for lunch, or pack it into lunchboxes—it’s super versatile and just as tasty (if not better) the next day.
- Kid-friendly veggie dish – It’s a sneaky (and delicious!) way to get more veggies into your family’s meals, even for picky eaters.
- Great for make-ahead meals – make it in advance and store it in the fridge ready to bake or pre-make & re-heat up to 3 days later.
- Simple & wholesome – No complicated ingredients here—just a wholesome, easy-to-follow recipe using everyday kitchen staples.
Ingredients
PASTRY
- Self-raising flour - here's how to make your own self-raising flour
- Plain flour - or use spelt flour
- Butter - pure butter
- Egg yolk
- Lemon juice - fresh or from a bottle
FILLING
- Olive oil
- Onion - diced. We used brown onion. Red onion could also be used.
- Pumpkin - cooked in cubes
- Feta - crumbled
- Cream - use heavy cream or full-fat cream over low-fat cream to give better flavour
- Basil pesto - or finely chopped fresh basil
- Eggs
- Sea salt and black pepper (optional)
- Parmesan cheese - shredded (optional for topping)
Equipment
You will need a quiche pan.
We used a rectangular pan but a deep quiche pan or pie dish would also work.
FAQs
We like to use butternut pumpkin but Japanese pumpkin also works well.
Alternatively, you could use sweet potato.
Of course it’s different eating something that has already been made to making it yourself when you see all the naughty ingredients going in.
I went for a healthier recipe with wholemeal flour which was still really tasty and nice and buttery.
You sure can.
If using a food processor to make the pastry dough, start by combining the flour and butter and then add the remaining ingredients and pulse until it comes together.
What's the difference between quiche and frittata
The first difference is that classic quiche is generally baked in pastry while frittata is not.
A quiche uses an egg mixture with cream or milk added while a frittata doesn't.
Leave your quiche out of the tin for about 20 minutes before cutting.
This gives it time to set properly and cool to a temp where you won't burn the roof of your mouth off.
Variations
The original recipe had some sautéed bacon in it which I left out only because I was way too lazy to go out for one ingredient.
I’ll probably add it for a bit of extra flavour if I make it again but it’s still tasty sans bacon (which makes it a great vegetarian quiche).
Enjoy!
What about you?
Do you ever eat something when you’re out and then not stop thinking about it until you make it yourself?
Recipe
Pumpkin feta quiche
Ingredients
Pastry
- ½ cup wholemeal self-raising flour
- ½ cup wholemeal plain flour
- 125 g ½ c butter
- 1 egg yolk
- 2 teaspoon lemon juice
Filling
- 1 tablespoon olive oil
- ½ an onion diced
- 100 g 3.5oz pumpkin, cooked in cubes
- 180 g 12.5oz feta, crumbled
- ⅔ cup cream
- 1 teaspoon basil pesto or finely chopped basil
- 3 free-range eggs
Instructions
- Place the flour in a medium bowl and use your fingers to rub the butter through until the mixture resembles fine bread crumbs.
- Add the egg yolk and lemon juice and mix to form a dough.
- Shape it into a ball then press to a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Grease and line a 30x10cm loose-bottom quiche dish.
- Pre-heat the oven to 175C (347F) fan-forced.
- Flour the bench and roll out the dough to about 3mm thick and long and wide enough to cover the tin.
- Press the dough into the tin and trim the edges.
- Prick the base all over with a fork.
- Cover with a sheet of baking paper and weigh down with pie weights, dried beans or rice.
- Bake for 10 minutes then remove the weights and bake a further 10 minutes.
- Increase the oven temperature to 180C(356F) fan-forced.
- Heat the oil in a medium frying pan and saute the onion until soft.
- In a medium bowl, combine all the filling ingredients then spread into the pastry.
- Bake for 30 minutes or until firm in the middle.
Nutrition
Debbie says
Your number 1 instruction was wrong dont you read before you put up a recipe.
You might need to check.
Claire says
Thanks for pointing it out Debbie. All fixed. I do read but I'm never claim to be perfect. Mistakes happen!
Lorraine @ Not Quite Nigella says
Whenever I buy tarts and baked good I'm always surprised at how expensive they are! Good for you for making your own fab version :D
Claire says
I guess there is a lot that goes into them but they're still rather pricey!
Chris @ The Café Sucré Farine says
It's so funny when you have something wonderful and can't rest till you figure it out. I have that happen all the time. Your quiche looks fantastic Claire, definitely worth recreating!
Claire says
Haha I would say you're the queen of it Chris!
Hotly Spiced says
That's a beautiful looking quiche, Claire. I do love a quiche with feta in it - and bacon! But never mind - there's always next time for the bacon. xx
Claire says
Thanks Charlie! Yes saving the bacon for next time. x
Miss Sydney says
I obsess over things until I can perfect the recreation process too! I'm not a huge bacon eater, but love the flavour in my quiches. I keep little individual portions already diced in the freezer just for quiches, then you don't have to go out for the one ingredient or sacrifice on flavour ;)
Claire says
Yep that's me too, don't like it on its own but in a recipe - delish!
Maureen | Orgasmic Chef says
Roasted pumpkin, spinach and feta is my all-time favourite quiche. I would ask for a second helping of this.
Yes, I often eat out and come home and spend ages trying to recreate a dish I love.
Claire says
Good I'm glad I'm not the only one!