Name: Pumpkin and Spinach Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 9-inch pie crust (store-bought or homemade); 1 cup pumpkin puree; 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained); 4 large eggs; 1 cup heavy cream or whole milk; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup feta cheese or goat cheese, crumbled; 1/4 cup grated Parmesan cheese; 1 tbsp olive oil or butter (for sautéing); Salt and pepper, to taste; 1/4 tsp ground nutmeg or dried thyme (optional)

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Why You’ll Love This Recipe

This quiche is incredibly versatile, easy to make, and packs a nutritious punch. The pumpkin adds a subtle sweetness and creamy texture, while spinach contributes a pop of color and essential nutrients. With its rich filling and flaky crust, it feels indulgent yet wholesome. Whether served warm or cold, it’s an elegant and convenient option for meal prep, entertaining, or a simple family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie crust (store-bought or homemade)
Pumpkin puree
Fresh spinach (or frozen spinach, thawed and drained)
Eggs
Heavy cream or whole milk
Onion, finely chopped
Garlic, minced
Feta cheese or goat cheese, crumbled
Grated Parmesan cheese
Salt and pepper
Olive oil or butter (for sautéing)
Ground nutmeg or dried thyme (optional for added flavor)

Directions

Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Blind bake for 8–10 minutes, then set aside.
In a skillet, heat olive oil or butter over medium heat. Sauté the chopped onion and garlic until fragrant and translucent.
Add spinach to the skillet and cook until wilted. If using frozen spinach, ensure it’s fully drained before adding.
In a mixing bowl, whisk together the eggs, cream (or milk), pumpkin puree, salt, pepper, and optional nutmeg or thyme until well combined.
Stir in the sautéed spinach mixture and crumbled feta cheese.
Pour the filling into the pre-baked crust and sprinkle Parmesan cheese over the top.
Bake for 35–45 minutes or until the center is set and the top is golden brown.
Let the quiche cool for 10–15 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Crustless Quiche: Omit the crust for a lower-carb, gluten-free version. Just grease the dish well before baking.
Cheese Swap: Use shredded cheddar, mozzarella, or Swiss instead of feta for different flavor profiles.
Add Protein: Include cooked bacon, sausage, or shredded chicken for a heartier quiche.
Spice it Up: Add a pinch of chili flakes or cayenne pepper for a bit of heat.
Vegetable Mix: Add mushrooms, bell peppers, or zucchini for more variety and nutrition.
Mini Quiches: Bake in muffin tins for individual servings, perfect for brunch buffets or meal prep.

Storage/Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual slices for about 1 minute or reheat in a 350°F (175°C) oven until warmed through.
You can also freeze quiche (whole or sliced) for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this quiche ahead of time?

Yes, you can fully bake it and store it in the fridge. Just reheat before serving.

Does the pumpkin make the quiche taste sweet?

No, the pumpkin adds creaminess and subtle sweetness, which is balanced by the savory ingredients.

Can I use fresh pumpkin instead of canned?

Yes, just roast and puree it beforehand for a similar texture.

Can I use milk instead of cream?

Absolutely. Whole milk works well, though the texture may be slightly lighter.

Is it okay to use frozen spinach?

Yes, just thaw and squeeze out excess water before using.

How do I prevent a soggy crust?

Blind baking the crust before adding the filling helps keep it crisp.

Can I make this quiche dairy-free?

Use plant-based milk and dairy-free cheese alternatives for a dairy-free version.

Is this quiche gluten-free?

Only if you use a gluten-free crust or go crustless.

How do I know when the quiche is done?

The center should be set but slightly jiggly, and a knife inserted should come out clean.

What should I serve with pumpkin and spinach quiche?

A side salad, roasted potatoes, or fresh fruit make great pairings for a well-rounded meal.

Conclusion

Pumpkin and Spinach Quiche is a delicious, nutrient-packed dish that’s perfect for any time of day. With its creamy texture, savory flavor, and flaky crust, it’s sure to become a go-to recipe in your kitchen. Whether you’re hosting brunch or looking for a simple meal prep option, this quiche delivers taste and convenience in every bite.