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This creamy pumpkin, spinach and feta quiche is a delicious homemade vegetarian quiche recipe that's delicious hot or cold. Perfect for dinner with lots of salad and even as a packed lunch the next day.

Would you look at this feta quiche and refuse to eat it? Can't you see how creamy, herby and delicious the filling is just from the picture?

Look at the pastry now. There's no soggy bottom here either. It's thin and even with just the right amount of crumbliness.

If I may be just a little big-headed for a moment, I'll say this is one of the best vegetarian quiches you can make and most definitely the best pumpkin quiche.

Do you dare to disagree with me? Because if you do, let's just say goodbye now.

If you have been reading my blog recently you may already have quite rightly deduced that this was the delicious pumpkin creation my lovely husband turned down the opportunity of eating.

He may not like quiche and he may not like pumpkin either but sometimes the combination of two things you don't like can produce something tasty and delicious. It's just a shame he never found out.

After all, he loves feta and spinach and this is a spinach and feta quiche too! It's possible to dislike banana and avocado but still love this Banana, Avocado and Nutella Smoothie for example.

Ok, I think I've got that off my chest now.

What's this quiche like?

This creamy feta quiche is just so good and I was lucky enough to be able to eat quite a lot of it.

The pastry is deliciously crumbly and not at all soggy. The filling is creamy, cheesy and yet with plenty of vegetables to balance out the richness.

Is the pastry easy to make?

Some people may avoid homemade quiche as they don't want the hassle of making pastry. But trust me, this pastry is made in the food processor and it really is a doddle to make. You can make it in minutes as you only need to weigh out the ingredients and then pulse them to form a dough.

There's also something very satisfying about homemade pastry. If you really don't want to make your own pastry, you can use a ready made pastry case instead though.

Can you adapt this Pumpkin feta quiche?

As I said before, if you don't have the time or inclination to make your own pastry, then do use a bought one instead.

Feta and spinach is a wonderful combination but you could substitute the spinach for shredded kale or another green vegetable such as broccoli.

What about the pumpkin? Could you substitute the pumpkin?

Of course. Pumpkins can be hard to get here except in October. This pumpkin quiche would be equally delicious made with butternut squash and you'd still get that gorgeous orange colour.

Or if you don't have butternut squash, just use a different kind of squash. Hey, you could even miss it out altogether!

Storing and Freezing

This quiche will keep in the fridge for up to three days. You can eat it cold or gently reheat it in the oven if you prefer it warm. One slice should need about 5 minutes at 160C.

You can also freeze it after it has been cooked. Defrost thoroughly before eating. I like to reheat it a little in the oven too.

More Pumpkin Recipes

Remember if you can't get pumpkin then butternut squash is a fantastic substitute!

Chickpea and pumpkin stew

Pumpkin and apple muffins

Chocolate chip pumpkin cereal bars

Spiced pumpkin cookies

Pumpkin Spinach and Feta Quiche Corina Blum This homemade pumpkin spinach and feta quiche is a delicious way of using up any leftover pumpkin you might have. It's also delicious with butternut squash. 5 from 1 vote Print Recipe Pin Recipe Prep Time 30 mins Cook Time 1 hr pastry resting time 20 mins Total Time 1 hr 30 mins Course Main Course Cuisine British Servings 6 Calories 490 kcal Ingredients Metric US Customary 1x 2x 3x For the Pastry 225 g plain flour

115 g butter

1 egg yolk For the Filling 300 g pumpkin peeled and cubed

150 g spinach

4 eggs

150 ml double cream

150 ml milk

100 g feta cheese cubed

2 tbsp parsley chopped Instructions Make the pastry case first. Put the flour and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse briefly until it begins to form a dough.

Tip it out onto the work bench and bring it together to form a smooth dough. Be careful not to overwork it. Wrap the dough in cling film and put in the refrigerator to rest for 20 minutes.

Sprinkle a little flour on the work surface and roll out the dough so it is thin but covers a 23cm tin. Put the pastry in carefully and then prick the bottom with a fork. If it is a loose bottomed tin then make sure there are no gaps as the filling will then leak out in the oven. Put some baking paper in and fill with baking beans.

Bake in the oven at 180C for 15 minutes. Remove the baking beans and baking paper and return the tin to the oven for another 10 minutes.

Toss the pumpkin in a little olive oil and roast in the oven for 30 minutes. At the same time wilt the spinach by putting it in a pan with a few tablespoons of water. Leave it to cool in a colander and when it is cool enough to handle, squeeze any excess liquid out.

Beat the eggs in a jug with a fork and then add the milk and cream. Season with salt and black pepper.

Put the pumpkin cubes evenly over the bottom of the pastry. Dot with the spinach. Sprinkle the chopped parsley over the top and arrange the cubes of feta cheese evenly over the top of the quiche too. Pour on the egg, milk and cream mixture.

Bake in the oven at 180C for 25-30 minutes until it has just set in the middle.

Let it cool for about 15 minutes in the tin before removing the tin and serving. Notes Nutritional information is approximate and a guideline only. Nutrition Calories: 490 kcal Carbohydrates: 35 g Protein: 13 g Fat: 33 g Saturated Fat: 19 g Cholesterol: 234 mg Sodium: 407 mg Potassium: 459 mg Fiber: 1 g Sugar: 3 g Vitamin A: 7865 IU Vitamin C: 13.4 mg Calcium: 194 mg Iron: 3.6 mg Keyword feta quiche Tried this recipe? Tag me on Instagram @Searchingforspice

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