This pumpkin and kale quiche is a delicious way to pack extra veggies into your day—perfect for lunchboxes, easy dinners, or weekend brunch. With a rich, savoury filling and golden pastry, it’s a crowd-pleaser that feels a little fancy but is simple to make.
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People often make the assumption that because I post so many recipes and talk about food so much, I must make fancy dinners every night.
That could not be further from the truth. We have a few regular (mostly pretty boring but still yummy) meals on rotation and then every now and then I get a bit of dinner inspiration and make something a bit different.
I'm really trying to get out of that rut though and last week, made a new quiche - pumpkin and kale - and even made the pastry from scratch (with the help of Thermomix - feel free to buy pastry).
The kale - I am excited to say - came from my garden. I love using kale in quiche.
Yes it adds the healthy stuff but the bits that float to the top get nice and crispy like kale chips and add a lovely crunch to the top.
I know this isn't the prettiest looking quiche ever - I'm still working on my pastry skills - but it was a good, tasty, healthy dinner and it was really easy to throw together.
If you make it in a deep quiche dish like I did, you could probably double the filling.
I just wasn't sure how much coverage I'd get as it was my first time using this shortcrust pastry recipe. Don't you love how pretty the pumpkin looks when it's sliced in to?
The other great thing about this is that you could make it in the morning then come dinner time, just pop it in the oven for 10 minutes to re-heat while you whip up a salad (or token lettuce leaves if you're me) and dinner is done. Enjoy!
Recipe
Pumpkin and kale quiche
Ingredients
- Shortcrust pastry
- 75 g sourcream
- 200 g diced cooked pumpkin
- 4 eggs
- ½ cup wholemeal flour
- ½ bunch kale chopped
Instructions
- Pre-heat the oven to 180C (390F) fan-forced and grease a loose-bottom quiche tin.
- Cut the pastry to fit the tin and press it into the tin.
- Stab the pastry all over with a fork.
- Place a piece of baking paper or aluminium foil over the top and fill it with pie weights (I use dried beans - keep them in the fridge and re-use them).
- Bake the pastry for 15 minutes.
- Remove from the oven.
- Combine all the filling in a bowl and spread it into the pastry.
- Bake for another 30 minutes or until firm.
Nutrition
@alicegbeck says
Great recipe! I found this on Pinterest searching for pumpkin recipes. Some modifications I tried that worked well for me: instead of sour cream, I used plain greek yogurt, and for an extra kick, I added about a tablespoon of curry powder to the recipe. I also bought a frozen pie crust to save time. Thanks again!
Claire says
Oh great idea adding curry powder I never would have thought of that! I use sour cream and greek yoghurt interchangeably. Great tip!
Chris @ The Café Sucré Farine says
I don't think anything would be boring at your house Claire! Love the colors in this quiche!
Claire says
Our lives will never be boring that's for sure Chris!
Hotly Spiced says
I think your quiche looks terrific - really rustic and authentic and like it's homemade which is what we all want when we walk through the door at the end of a long day. I love how you grew your own kale and how you made your own pastry - great effort xx
Claire says
Thanks Charlie! The kale is so good!
Maureen | Orgasmic Chef says
That's so pretty, Claire. I know what you mean. People think food writers/bloggers have outlandishly complicated meals every night. John's cooking tonight and we're having sausages, mashed potatoes, onion gravy and peas. It's the ONLY meal he makes. :)
Claire says
Maureen Will is cooking tonight too! I think we will probably be having something similar because I just checked the freezer and we only have sausages and some mince. Sounds good to me!
Kristin says
Your token lettuce leaves comment made me giggle. I do that too!
Claire says
Haha love a token lettuce leaf!
Lorraine @ Not Quite Nigella says
It must taste even better with kale from your garden-it would certainly be much fresher! :D
Claire says
So fresh Lorraine! I picked it minutes before cooking it.