Description
This Pumpkin, Spinach, and Goat Cheese Quiche is a delightful savory pie perfect for brunch or a light dinner. It features a buttery homemade crust filled with creamy pureed pumpkin, sautéed spinach, caramelized onions, tangy goat cheese, and crunchy nuts, all seasoned with nutmeg and baked to golden perfection.
Ingredients
Pie Crust
- 1 stick (125g) unsalted butter, diced
- 1½ cups (180g) all-purpose flour + extra for dusting
- 2 Tablespoons cold water (or more if needed)
Filling
- 30 oz (800g) pumpkin, cut into large pieces
- 1-2 Tablespoons olive oil
- 1 large onion, chopped
- 2 teaspoons sugar
- 2 cups (450g) fresh spinach
- Salt & pepper, to taste
- 2 large eggs
- 7 oz (200g) goat cheese
- 1/2 cup (65g) nuts (walnuts preferred)
- 1/2 teaspoon nutmeg
Instructions
- Make the Pie Crust: Preheat your oven to 400°F (200°C). Dice the butter and quickly mix it with the flour and cold water until the mixture forms a firm dough. Roll the dough out into a large rectangle and use it to line a 11 x 7-inch (28 x 18 cm) baking dish or a slightly larger form.
- Prepare the Pumpkin: Cook the chopped pumpkin in plenty of boiling water until soft and tender, about 15-20 minutes. Drain and then sieve or mash the pumpkin thoroughly with a fork until smooth.
- Caramelize the Onions: Heat olive oil in a medium frying pan over medium heat. Add the chopped onions and cook until they start to soften and golden. Sprinkle sugar over the onions and continue to cook for 5-10 minutes, stirring occasionally, until nicely caramelized.
- Sauté the Spinach: In another frying pan, heat olive oil and add the fresh spinach. Cook until the leaves reduce by half and soften, about 3-5 minutes. Season with salt and pepper, then remove from heat and set aside.
- Mix the Filling: In a mixing bowl, beat the eggs and crumble in the goat cheese. Add the pureed pumpkin, caramelized onions, sautéed spinach, nuts, salt, pepper, and nutmeg. Mix thoroughly to combine all ingredients evenly.
- Assemble and Bake: Pour the prepared filling mixture onto the lined crust. Smooth out the top and place the quiche in the preheated oven. Bake for about 40 minutes or until the quiche is set and the crust is golden brown. Let it cool slightly before serving.
Notes
- If the dough is too dry, add more cold water a teaspoon at a time until it comes together.
- For a nuttier flavor, use toasted walnuts instead of raw nuts.
- This quiche can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven.
- Ensure the pumpkin is well pureed for a smooth filling texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Quiche
- Method: Baking
- Cuisine: French
