Pumpkin & Feta Quiche

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With such mild weather here in this part of the world, I’m fully embracing autumn.  All the orange colored vegetables are out in the supermarkets and the apples are everywhere to be seen.  You know it’s autumn here when the tasty Federweisser (fresh pressed white grapes that have started fermentation) can be found just about everywhere.  Though I’m a summer and hot weather girl inside an out and I dread its end every year, I secretly enjoy this time of year. Probably because I love the food traditions that come with it!

Somehow the changing leaves and fresh cold air make me crave pumpkin.  Pumpkin oatmeal, pumpkin muffins, roasted pumpkin, and now pumpkin and feta quiche.  This recipe is inspired by an amazing brunch in Prague that served up huge individual quiches filled high with chunks of creamy pumpkin and tangy feta.  This is my take on that great meal.  The almond crust adds nuttiness to the rich flavours of the filling and the rosemary and sage really make it taste like Fall.

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Pumpkin and Feta Quiche

Makes 4 individual tarts

Crust (from this recipe from Roost)

  • 1 1/2 cups almond flour (I usually just grind up my own or you can buy it)
  • 1/4 tsp salt
  • 1 tbsp fresh rosemary minced
  • 1/4 cup grapeseed oil
  • 1 tbsp water
Preheat oven to 350 degrees F.
Combine the almond flour, salt, and rosemary.  Add in the grapeseed oil and water slowly until all is combined.
Divide mixture by 4 and press into mini tart tins.  Bake for 15-20 minutes until just lightly browned.  Remove and let cool for about 15 minutes. Remove very gently from tart tins.  If you have trouble getting them out, place in the fridge for 15-20 minutes and they should come out easier (though I had no problems).
 
Filling
  • 1/2 small pie pumpkin, peeled and cut into small chunks
  • 3 oz Feta, sliced thinly
  • 2 eggs
  • 2 tbsp milk
  • 3-4 leaves chopped sage
  • fresh ground pepper
  • 1 stalk rosemary

Place the pumpkin chunks on a well oiled baking sheet and place in the already heated 350 F oven. Bake for about 10 minutes until just soft to the touch.

Meanwhile, beat the 2 eggs in a small bowl.  Using a pastry brush, lightly brush a bit of the egg mixture over the insides of the pastry crust.  Place in the oven for 3-5 minutes until egg is cooked and no longer visible on the surface.  This will help to seal the crust for later.

To the remaining eggs, whisk in the milk, sage, and ground pepper to taste.

Once the pumpkin is done, arrange and the feta in the crusts.  Be careful to alternate pieces of pumpkin with pieces of feta so you get a bit of creamy and tangy in every bite.  Then pour the egg mixture to the edge of each crust.  It would be best to try to pour from one edge so not to get the mixture all over the pumpkin on top.  Doing so will leave a bit of eggy mess on top.  Sprinkle with a bit of rosemary and place in 350F oven.

Bake for about 15-20 minutes until the egg is set.  Let cool and sprinkle with fresh rosemary to garnish.

Enjoy!

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