This Pumpkin goat cheese quiche is a comforting twist on classic French quiche recipes. In France, quiches with goat cheese are a popular weekday dinner; adding pumpkin makes it a seasonal favorite. Fresh pumpkin, creamy goat cheese, crunchy pumpkin seeds, puff pastry, eggs and cream combine to create a flavorful, autumnal tart that’s quick to prepare and satisfying to serve.
Pumpkin goat cheese quiche shopping list
- Fresh pumpkin
- Goat cheese
- Pumpkin seeds
- Puff pastry
- Eggs
- Cream
Why we love this pumpkin goat cheese quiche
- Easy to prepare
- Rich, balanced flavors
- Nutritious and seasonal
- Pumpkin seeds add a pleasant crunch
- Quick to assemble for guests
- Great leftovers for lunch
With pumpkins in season, it’s fun to experiment with different varieties. For this quiche we used a small orange pumpkin (often called potimarron in France), but you can try any firm, sweet pumpkin or squash you prefer.
Quiche is a well-loved French dish with roots stretching back centuries. Classic variations include quiche lorraine (bacon and cheese), vegetarian versions with marinated peppers, broccoli and cheese, or forestière with chicken and mushrooms. One great thing about quiche is its versatility: you can adapt fillings and cheeses to suit the season or what’s in your pantry.
I enjoy making quiches because they are forgiving and always aromatic as they bake. This pumpkin goat cheese quiche releases a warm, inviting fall scent that fills the kitchen while the pastry turns golden.
This quiche also makes a lovely addition to a holiday table, such as Thanksgiving, or for any autumn gathering. Serve it with a simple green salad for a complete meal.
Pumpkin goat cheese quiche
A simple quiche filled with roasted pumpkin, slices of goat cheese, a creamy egg custard and finished with pumpkin seeds for texture.
Pumpkin goat cheese quiche
5 from 1 review
- Author: Alix and Hugo
- Total Time: 1 hour 30 mins
- Yield: For 4 people
Description
Learn to make this simple and delicious pumpkin goat cheese quiche.
Ingredients
- 400g of fresh pumpkin
- 80g of goat cheese (sliced)
- 1 tbsp of pumpkin seeds
- 1 puff pastry sheet
- 3 eggs
- 1 cup (25cl) of cream
- Salt and pepper
- Olive oil
- Arugula
Instructions
- Preheat your oven to 350°F (180°C).
- Cut the pumpkin into ½-inch cubes.
- Toss the pumpkin cubes with 2 tbsp olive oil, salt and pepper in a baking tray.
- Roast for 30–45 minutes, until the pumpkin is tender when pierced with a fork. Set aside to cool slightly.
- Line a quiche mold with parchment paper and fit in the puff pastry.
- Prick the dough lightly with a fork.
- Cover with parchment paper and baking beans (or weights) and blind-bake for 5 minutes.
- While the crust is baking, whisk together the cream, eggs, salt and pepper.
- Remove the crust from the oven and take out the baking beans and parchment.
- Arrange the roasted pumpkin and sliced goat cheese in the crust, pour over the egg-and-cream mixture and sprinkle with ½ tbsp pumpkin seeds.
- Bake for 15–20 minutes, until the filling is set and the top is lightly golden.
- Serve warm with arugula and sprinkle the remaining pumpkin seeds over the top.
Notes
Use a sturdy quiche mold for best results. If you don’t have baking beans, dried beans or rice can be used for blind-baking.
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Category: Dinner
- Cuisine: French
Looking for more quiche recipes?
French Mushroom Quiche
Mediterranean Quiche
Zucchini Goat Cheese Quiche
French Quiche Recipes