Description
This Pumpkin Quiche features a rich and creamy filling with roasted pumpkin and thyme. It’s an easy dish perfect for any meal and impresses at gatherings.
Ingredients
Scale
- 1 lb (450 grams) fresh pumpkin, peeled and cubed
- Puff Pastry or Pie Crust
- 1 cup (240 ml) cream
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 2 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 220°C (430°F).
- Roast the cubed pumpkin with olive oil, salt, and pepper for 25 minutes.
- Lower the temperature to 190°C (375°F).
- Grease the pie pan and fit the crust into it.
- Whisk together eggs, cream, salt, and garlic powder.
- After cooling, layer roasted pumpkin, then pour the filling. Top with pumpkin seeds and thyme.
- Bake for 25-35 minutes until golden and set.
Notes
Room temperature eggs create a fluffier filling.
For gluten-free, use a gluten-free crust or go crustless.
Consider adding spices like nutmeg for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg