Melting and crispy pumpkin quiche, enhanced with honey and cumin: a bite of autumn

Melting and crispy pumpkin quiche: the sweetness of an autumn flavor

Ah, pumpkin… that orange vegetable that immediately reminds us of autumn Sundays. You know, the ones where you linger in the kitchen without rushing. I love cooking it in a quiche because it’s a nice change from the usual soup, and honestly, it’s a treat full of sweetness.

What’s cool about this quiche is the contrast between the crispness of the crust and the melting pumpkin. And I’m not even talking about the little twist with honey and cumin, those spices that give just the right amount of warmth and indulgence.

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So, if you have a pumpkin patiently waiting in your kitchen, or if you’re looking for a recipe to delight family or friends without any hassle, this quiche hits the spot. It doesn’t take hours, and you can even prepare it in advance.

I often serve it with a green salad, sometimes just a spoonful of lemon yogurt. It’s simple, healthy, and smells like autumn, you’ll see.

Key ingredients for a deliciously flavored pumpkin quiche 🌟

• 1 puff pastry — it’s so crispy, use ready-made if you’re in a hurry!
• 500 g pumpkin (or butternut squash, depending on what you find)
• 100 g bacon lardons — I prefer them a bit smoked, but up to you
• 1 onion — for a flavorful base, nothing beats a good onion
• 3 eggs — for richness and firmness
• 180 g ricotta — it lightens, softens and keeps it creamy
• 3 tbsp grated parmesan — because we love that little salty taste that wakes things up
• 1 tbsp honey — beware, this is THE secret that enhances!
• 1 tsp cumin — just the right amount of spicy warmth
• Olive oil — the base to sauté all these ingredients

How to prepare a quiche with a crispy outside and soft inside, step by step 🍳

1. Peel your pumpkin (yes, it’s not the most fun part, I admit) and cut it into medium-sized cubes so that it cooks well and quickly.
2. Chop the onion and sauté it in a drizzle of olive oil until it becomes translucent.
3. Add the pumpkin cubes to the pan and let them brown gently. Yes, patience is the key for it to be melting.
4. Once it starts to color, throw the bacon lardons into the pan. Cover and let simmer for about ten minutes, until the pumpkin is tender.
5. In a bowl, beat the eggs with the ricotta, parmesan, honey (don’t be afraid, the honey here isn’t as sweet as in a cake), and cumin.
6. Incorporate the pumpkin-bacon mixture into this preparation and mix well.
7. Roll out the puff pastry in your dish, prick the bottom delicately with a fork.
8. Pour the quiche filling onto the pastry and bake in a preheated oven at 180°C for about 30 minutes, until the quiche is nicely golden on top.

Tools needed for your autumn quiche 🛠️

• A sharp knife — obviously for the pumpkin
• A mixing bowl — important to mix the filling without making a mess
• A frying pan — to cook the pumpkin, onion, and bacon
• A whisk or a fork — almost a must-have to beat the eggs
• A tart pan — I prefer metal, it’s better for cooking
• Oven — essential, but you already knew that!

A charming quiche for all your autumn meals 🍂

I keep this recipe precious to myself, it’s a real favorite. And it’s simple enough not to cause headaches, while being full of personality.

I like to serve it with a nice green salad, or when I have a bit more time, some toasted nuts on top for the crunch, but honestly, it’s already great on its own.

And between us, it keeps really well, so it’s perfect for taking to work or for an impromptu meal. You can even eat it cold, and I admit sometimes I prefer it that way. In short, an autumn dish to make again and again.

Pumpkin quiche with honey and cumin

5.0 from 1 vote

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A tasty pumpkin quiche, perfect for autumn.

Ingrédients

• 1 kg pumpkin

• 100 g shortcrust pastry

• 100 ml fresh cream

• 3 eggs

• 1 clove garlic

• 100 g grated cheese

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  1 teaspoon nutmeg

• salt and pepper

Instructions

• Preheat the oven to 180°C. Peel and cut the pumpkin into cubes.
• In a saucepan, cook the pumpkin over medium heat until tender.
• Mash the pumpkin into a puree and add the fresh cream, eggs, pressed garlic, nutmeg, salt, and pepper.
• Roll out the shortcrust pastry in a quiche pan. Spread the pumpkin puree over the pastry.
• Sprinkle the grated cheese on top and bake for 45 minutes.
• Let cool for a few minutes before serving so the quiche holds together well.

Video

Notes

• Add a spoonful of honey directly to the quiche filling: this enhances the sweetness of the pumpkin and creates a slight caramelization on top, especially if you sprinkle a bit of cumin before baking.

Nutrition Facts

• Total number of serves: 6
• Calories: 350kcal
• Cholesterol: 100mg
• Sodium: 400mg
• Potassium: 450mg
• Sugar: 4g
• Protein: 8g
• Calcium: 20mg
• Iron: 10mg
• Thiamin: 15mg
• Riboflavin: 10mg
• Niacin: 10mg
• Folate: 15mg
• Biotin: 5mg
• Phosphorus: 15mg
• Iodine: 6mg
• Magnesium: 10mg
• Zinc: 6mg
• Selenium: 10mg
• Copper: 5mg
• Manganese: 2mg
• Chromium: 0mg
• Molybdenum: 0mg
• Chloride: 0mg