This savory pumpkin quiche combines sweet roasted pumpkin, tangy blue cheese, and caramelized red onions in a rich, creamy filling. Everything is baked inside a buttery homemade shortcrust pastry until the custard is set and the crust is lightly golden.
I first developed and photographed this recipe in 2016. When revisiting it, I clarified the measurements and added a few practical details to make the crust easier to handle and prevent the filling from becoming watery.
This pumpkin and blue cheese quiche makes a beautiful fall brunch, lunch, or light dinner. Serve it warm with a simple green salad, or let it cool completely and enjoy it at room temperature.
Why You’ll Love This Pumpkin Quiche
- The pumpkin is roasted instead of boiled, giving it better flavor and preventing a watery filling.
- Tangy blue cheese balances the natural sweetness of the pumpkin.
- Balsamic caramelized red onions add a sweet and savory layer.
- The homemade crust is buttery, crisp, and sturdy enough to hold the creamy filling.
- The quiche can be served warm or at room temperature.
- It can be prepared ahead and reheated before serving.
Pumpkin or Butternut Squash?
Fresh pumpkin works beautifully in this recipe, but butternut squash is often easier to find in American grocery stores. You can use peeled and cubed butternut squash, sugar pumpkin, or kabocha squash.
Avoid canned pumpkin puree. This quiche needs roasted cubes that will keep their shape inside the custard.
Cut the pumpkin into small, evenly sized pieces so they cook at the same rate. Roast them until just tender, but not so soft that they begin to fall apart.
Ingredient Notes and Substitutions
Blue cheese
Dorblu was the cheese I originally used, but any crumbly blue cheese will work. Gorgonzola is a particularly good substitute because it has a creamy texture and tangy flavor.
Stilton can also be used, although its flavor may be stronger. If you prefer a milder quiche, replace the blue cheese with feta or soft goat cheese. The flavor will be different, but both pair well with roasted pumpkin.
Heavy cream
Heavy cream creates the richest and most stable custard. You can replace it with half-and-half for a slightly lighter filling, although the texture may be a little softer.
Red onions
Red onions become sweet and glossy when cooked with sugar and balsamic glaze. Slice them into wedges rather than small pieces so they remain visible in the finished quiche.
Balsamic glaze
Balsamic glaze is thicker and sweeter than regular balsamic vinegar. If you only have balsamic vinegar, use it sparingly and allow the excess liquid to cook off before removing the onions from the heat.
How to Make Pumpkin Quiche
1. Roast the pumpkin
Preheat the oven to 375°F (190°C).
Peel and seed the pumpkin or butternut squash. Cut it into small, bite-size cubes and spread the pieces in a single layer on a parchment-lined baking sheet.
Roast for 15–20 minutes, or until the pumpkin is just beginning to soften but still holds its shape. Remove it from the oven and let it cool slightly.
2. Make the shortcrust pastry
Combine the all-purpose flour and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Add the ice water gradually, about 1 tablespoon at a time. Mix after each addition and stop as soon as the dough holds together when pressed.
The exact amount of water will depend on the flour and humidity in your kitchen. The dough should be firm and cohesive but not wet or sticky.
Shape the dough into a disk, wrap it, and refrigerate for 20–30 minutes. Avoid kneading it for too long, since overworking the dough can make the crust tough.
3. Caramelize the red onions
Peel the red onions and cut them into thin wedges.
Heat the butter or oil in a skillet over medium heat. Add the onions and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
Add the sugar and balsamic glaze. Continue cooking for another 2–3 minutes, until the onions are soft, glossy, and lightly caramelized. Remove the skillet from the heat and let the onions cool slightly.
4. Prepare the custard
Combine the eggs, heavy cream, and a small pinch of salt in a medium bowl.
Whisk just until smooth. There is no need to whip air into the mixture. Remember that blue cheese is already salty, so season the custard lightly.
5. Par-bake the crust
Roll the chilled dough into a circle slightly larger than a 9-inch pie dish or tart pan.
Transfer the dough to the pan and gently press it across the bottom and up the sides. Trim or fold the excess dough around the edge.
Prick the bottom several times with a fork. Bake the empty crust at 375°F (190°C) for 7–10 minutes, until the surface begins to look dry but has not browned.
If the crust begins to puff, gently press it down after removing it from the oven. Pie weights can also be used if desired.
6. Assemble the quiche
Reduce the oven temperature to 340°F (170°C).
Arrange the cooled roasted pumpkin over the crust. Slowly pour in the egg and cream mixture. Crumble the blue cheese over the top, then distribute the caramelized red onions evenly across the filling.
Do not fill the crust completely to the rim, since the custard will rise slightly in the oven.
7. Bake until set
Bake the quiche for 25–30 minutes, or until the custard is set around the edges.
The center can still have a slight jiggle when the pan is gently moved, but it should not look liquid. The custard will continue to set as the quiche rests.
Let the quiche cool in the pan for at least 15–20 minutes before slicing.
Tips for the Best Quiche
- Keep the butter and water cold when making the pastry.
- Add the water gradually. You may not need all of it.
- Do not overwork the dough once it holds together.
- Roast the pumpkin only until just tender.
- Let the roasted pumpkin and onions cool before adding them to the crust.
- Par-bake the crust to help prevent a soggy bottom.
- Season the custard lightly because blue cheese is naturally salty.
- Allow the baked quiche to rest before slicing.
Toaster Oven Instructions
This quiche can be baked in a toaster oven as long as your 9-inch pie dish fits comfortably without touching the heating elements.
Use the middle or lower rack position. Because the top of the quiche will be closer to the heating element, begin checking it about 5 minutes earlier than the recipe suggests.
If the onions or crust begin to brown too quickly, loosely cover the top with aluminum foil. Make sure the foil cannot touch the heating elements.
What to Serve with Pumpkin Quiche
Serve the quiche with arugula, mixed greens, or a simple tomato and cucumber salad. A lightly acidic vinaigrette pairs especially well with the rich cream custard and blue cheese.
The quiche can be served warm or at room temperature, making it a good option for a fall brunch, holiday table, or make-ahead lunch.
Pumpkin Quiche with Blue Cheese and Caramelized Red Onions
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spread the cubed pumpkin on the baking sheet in a single layer. Roast for 15–20 minutes, until just tender but not falling apart. Let cool slightly.
- Combine the flour and salt in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs.
- Add the ice water gradually, 1 tablespoon at a time, mixing just until the dough holds together. Shape it into a disk, wrap, and refrigerate for 20–30 minutes.
- Heat the butter or oil in a skillet over medium heat. Add the red onions and cook for 5–7 minutes. Add the sugar and balsamic glaze and cook for another 2–3 minutes, until glossy and lightly caramelized. Let cool slightly.
- In a medium bowl, whisk together the eggs, heavy cream, and a small pinch of salt just until smooth.
- Roll the chilled dough into a circle and transfer it to a 9-inch pie dish or tart pan. Press it across the bottom and up the sides. Prick the bottom with a fork.
- Par-bake the crust at 375°F (190°C) for 7–10 minutes, until the surface begins to look dry.
- Reduce the oven temperature to 340°F (170°C). Arrange the roasted pumpkin over the crust and pour in the custard. Top with the crumbled blue cheese and caramelized onions.
- Bake for 25–30 minutes, until the filling is set around the edges and has only a slight jiggle in the center.
- Let the quiche rest for 15–20 minutes before slicing.
Notes
- Butternut squash or kabocha squash can be used instead of fresh pumpkin.
- Do not use canned pumpkin puree.
- Gorgonzola or Stilton can replace the blue cheese.
- For a milder flavor, substitute feta or goat cheese.
- Heavy cream produces the richest custard, but half-and-half can be used.
- In a toaster oven, begin checking the quiche approximately 5 minutes early and cover it loosely with foil if the top browns too quickly.
Storage and Reheating
Let the quiche cool completely before storing it. Cover it tightly or place individual slices in an airtight container and refrigerate for up to 3 days.
Reheat the quiche in a 325°F (165°C) oven for approximately 8–10 minutes. You can also reheat individual slices in the microwave, but the pastry will become softer.
Frequently Asked Questions
Can I use canned pumpkin?
No. Canned pumpkin puree would change the texture and proportions of the custard. Use diced fresh pumpkin, butternut squash, or kabocha squash.
What can I use instead of blue cheese?
Gorgonzola, Stilton, or another crumbly blue cheese will work. For a milder flavor, use feta or goat cheese.
Why is my quiche crust soggy?
A soggy crust is usually caused by excess moisture or skipping the par-baking step. Roast the pumpkin first, cool the filling ingredients, and partially bake the empty crust before assembling the quiche.
How do I know when the quiche is done?
The filling should look set around the edges and have only a slight jiggle in the center. If the center still appears liquid, bake it for another 3–5 minutes and check again.
Can I make this pumpkin quiche ahead?
Yes. Bake the quiche one day ahead, let it cool, and store it covered in the refrigerator. Reheat it in the oven before serving or bring it to room temperature.