This roasted pumpkin quiche with feta is a versatile vegetarian pie perfect for breakfast, brunch, lunch or a light dinner. Sweet roasted pumpkin, salty feta, a creamy egg custard and a buttery shortcrust come together for a satisfying make-ahead meal.
Why we love this recipe
Roasted pumpkin in a quiche is a great way to highlight seasonal produce. The pumpkin adds gentle sweetness and creaminess that contrasts beautifully with tangy, salty feta. The egg-and-cream custard sets into a silky filling, while a crisp, flaky savoury crust completes the dish.
This quiche is popular because:
- The pastry can be prepared in advance or frozen, and store-bought pastry works if you prefer.
- It suits every meal of the day—serve it for breakfast, brunch, lunch or a light dinner.
- It stores and freezes well, making it ideal for meal prep or make-ahead cooking.
- It’s easy to customise with extra vegetables, herbs or cheeses.
Ingredients
Two sets of ingredients are needed: one for the quiche pastry and one for the pumpkin and feta filling.
{Scroll down to recipe card below for exact quantities}
Homemade Quiche Pastry
Plain / all-purpose flour, fine salt, very cold unsalted butter and very cold water.
Pumpkin and Feta Filling
- Pumpkin: use fresh pumpkin cut into small cubes (no puree). Roast the cubes with a little olive oil before adding to the quiche.
- Feta cheese: can be swapped for goat cheese or another favourite cheese such as mozzarella, cheddar or parmesan. A saltier cheese balances the pumpkin’s sweetness well.
- Eggs: use medium eggs at room temperature.
- Cream: heavy or thickened cream gives the best texture; avoid low-fat creams for this recipe.
- Seasoning: salt, freshly ground black pepper and garlic powder are simple and effective. Add herbs or spices like thyme, oregano, cumin, paprika or chilli if desired.
Optional: mushrooms, spinach or caramelised onions are lovely additions.
How to make Pumpkin Quiche step-by-step
If making your own pastry, start early because it needs resting and chilling. The pastry can also be made ahead—see the recipe FAQs below.
Quiche Pastry
You can make the pastry in a food processor or by hand. Keep the butter very cold for a flaky result. Mix flour and salt, cut in cold cubed butter until the mixture resembles small crumbs, then add very cold water a little at a time until the dough just comes together. Avoid overworking it.
Form the dough into a disk between two sheets of baking paper and roll to about 3–4 mm thickness. Chill for at least one hour. Line a quiche pan, trim excess, dock the base with a fork and chill again for at least one hour. Blind-bake at 180°C / 350°F for 20 minutes (10 minutes with baking weights, covered, then 10 minutes uncovered). Remove and set aside.
Pumpkin and Cheese Filling
Cut the pumpkin into 1–2 cm cubes, toss with olive oil and roast at 180°C / 350°F for about 20 minutes or until tender (roast longer if you want more caramelisation). In a bowl, whisk the eggs with the cream, salt, pepper and garlic powder.
Place roasted pumpkin and cubed or crumbled feta in the blind-baked pastry shell, then pour the egg and cream mixture over them. Bake at 180°C / 350°F for about 40 minutes or until the filling is set—there should be minimal jiggle in the centre. Cool slightly before slicing and serving.
Recipe FAQs
Butternut squash (butternut pumpkin) works very well for this quiche because it roasts to a tender, slightly sweet texture. Other pumpkins can be used; adjust roasting time if a variety takes longer to soften.
Yes—use an unsweetened shortcrust or savory pastry. Puff pastry is not ideal because it’s difficult to blind-bake and can become soggy with a wet filling.
Yes. The pastry can be rolled and chilled or frozen in advance. The baked quiche can be made a day ahead, chilled and reheated gently in the oven. If you plan to reheat, slightly under-baking before storing helps preserve texture.
Tips for Success
- Don’t skip pastry chilling—resting prevents shrinking and helps create flaky layers.
- To check doneness, gently shake the pan; the filling should show little to no jiggle. If the crust browns too quickly, tent with foil.
- Personalise with vegetables, herbs, spices or additional cheeses to suit your taste.
Storing & Freezing
Store leftovers in the fridge for up to 3 days. Reheat in the oven for best texture or use the microwave for convenience.
You can freeze both the raw pastry (rolled or lined in the pan) and the finished quiche. Freeze the baked quiche whole or in slices, wrapped well, then reheat from frozen in a preheated oven at 180°C / 350°F until heated through.
More Quiche Recipes
- Cheddar Broccoli Quiche
- Spinach and Feta Quiche
- Mushroom & Leek Quiche
- Smoked Salmon Quiche
- Cheese and Tomato Quiche
- Spinach and Mushroom Quiche
- Zucchini Quiche with Feta and Mint
- Feta and Asparagus Quiche
- Leek Quiche with Gruyere
Made this recipe?
Leave a comment and tag us on Instagram @a.baking.journey with a photo of your quiche!
Recipe
Roasted Pumpkin Quiche with Feta
Ingredients
Quiche Pastry
- 200 gr (1 1/3 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Fine Table Salt
- 100 gr (7 tbsp) Unsalted Butter, very cold, cubed
- 65 ml (1/4 cup) Water, very cold
Pumpkin and Feta Filling
- 400 gr (14 oz) Pumpkin, cut into 1–2 cm cubes
- 1 tablespoon Olive Oil
- 4 Eggs, medium size
- 300 ml (1 1/4 cup) Heavy / Thickened Cream
- 1 1/2 teaspoon Fine Table Salt
- 1/2 teaspoon Ground Pepper
- 1/2 teaspoon Garlic Powder
- 120 gr (4 oz) Feta Cheese, cubed or crumbled
Instructions
Quiche Pastry
- Place flour and salt in a food processor and pulse to combine. Add cold cubed butter and pulse until the mixture resembles fine crumbs.
- Slowly add cold water while pulsing until the dough starts to come together.
- Assemble into a ball, place between two sheets of baking paper and roll into a disk 3–4 mm thick. Chill for at least one hour.
- Line a quiche pan, dock the base with a fork and chill for another hour. Blind-bake at 180°C / 350°F for 20 minutes (10 minutes with baking weights and parchment, then 10 minutes uncovered).
Pumpkin and Feta Filling
- Cut pumpkin into small cubes, toss with olive oil and roast at 180°C / 350°F for about 20 minutes or until tender. Keep the oven on.
- Whisk together eggs, cream, salt, pepper and garlic powder in a large bowl.
- Scatter roasted pumpkin and feta evenly in the blind-baked shell, then pour the egg and cream mixture over the top.
- Bake at 180°C / 350°F for about 40 minutes or until the filling is set. Allow to cool slightly before serving.
Notes
I used a 24 cm (9.5 inch) quiche pan approximately 5 cm deep. A shallower, wider pan will work but may require a shorter bake time.
Ingredient notes:
- Water: add a little more or less as needed depending on your flour.
- Pumpkin: butternut squash is recommended.
- Feta: can be substituted with goat cheese.
Instruction notes:
- You can make the pastry by hand if you don’t have a food processor.
- Start with less water and add more only if needed; the dough should just hold together when pressed.
- Ensure the pastry meets the sides at a 90° angle so it adheres to the pan.
- Roast pumpkin longer for more caramelisation if desired.
- To check doneness, the filling should show minimal movement when gently shaken. If the crust browns too fast, cover with foil.