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)

Description

Pumpkin and Spinach Quiche is a savory, wholesome dish combining creamy pumpkin, earthy spinach, and cheese in a flaky crust. Perfect for breakfast, brunch, or a light dinner, it’s comforting and elegant.

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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Instructions

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.

Notes

Blind baking helps prevent a soggy crust.
Use whole milk instead of cream for a lighter version.
You can substitute fresh pumpkin puree for canned if desired.
Crustless version is great for gluten-free or low-carb diets.
Mini quiches are ideal for brunches or meal prep.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch, Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 3g
Sodium: 420mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 9g
Cholesterol: 125mg