Description
A quick and easy crustless quiche with roasted pumpkin and creamy feta – perfect for a cozy midweek dinner or make-ahead lunch.
Ingredients
1 ½ cups roasted pumpkin, cubed
1 tbsp olive oil
5 medium-sized eggs
¼ cup heavy cream
Salt and black pepper, to taste
½ tsp thyme (fresh or dried, optional)
½ cup feta cheese
Instructions
Roast Pumpkin (if needed):
If using fresh pumpkin, preheat oven to 350°F (180°C). Toss 2 cups of peeled, cubed pumpkin with olive oil, salt, and pepper. Roast for 40 minutes until tender and golden.
Prepare Quiche:
Preheat oven to 350°F (180°C). Grease an oven-proof baking dish with olive oil or cooking spray.
Whisk Eggs & Cream:
In a large bowl, whisk eggs lightly. Add heavy cream and continue whisking until smooth. Season with salt, pepper, and thyme.
Assemble Quiche:
Spread roasted pumpkin evenly in the baking dish. Pour the egg mixture over the pumpkin. Crumble feta cheese on top.
Bake:
Bake for 20 minutes or until the quiche is set and the top is golden. Let cool for 10–15 minutes before serving.
Notes
Double Batch: To feed more people, simply double the ingredients. Extend the baking time slightly until the quiche is fully set.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze whole or sliced for up to 3 months. Defrost at room temperature before reheating or serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (plus 40 minutes if roasting pumpkin)
- Category: Dinner
- Method: Baking
- Cuisine: American, European
