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Baked pumpkin quiche with blue cheese and caramelized red onions, styled with roasted pumpkin cubes
Olga Bux

Pumpkin Quiche with Blue Cheese and Caramelized Red Onions

A savory fall quiche made with roasted pumpkin, tangy blue cheese, balsamic caramelized red onions, and a creamy egg custard in a buttery homemade crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Brunch, Lunch, Main Course
Cuisine: French-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the shortcrust pastry
  • 1⅔ cups (200 g) all-purpose flour
  • 7 tablespoons (100 g) cold unsalted butter, cubed
  • ¼ teaspoon fine salt
  • 3 tablespoons plus 1 teaspoon (50 ml) ice water, plus more as needed
For the filling
  • 1¼-1½ cups (150-200 g) peeled and cubed pumpkin or butternut squash 150–200 g peeled and cubed pumpkin or butternut squash
  • 2 medium red onions cut into wedges
  • ⅓ cup 50 g / 1.8 oz crumbled blue cheese
  • 1 tablespoon granulated sugar
  • 1 teaspoon balsamic glaze
  • 1 teaspoon butter or neutral cooking oil
For the custard
  • 3 large eggs
  • ¾–1 cup 200–250 ml heavy cream
  • Salt to taste

Equipment

  • 9-inch pie dish or tart pan
  • Baking sheet
  • Skillet
  • Mixing bowls
  • Rolling Pin
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Combine the flour and salt in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs.
  4. 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.
  5. 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.
    Red onions caramelizing in a skillet with balsamic vinegar
  6. In a medium bowl, whisk together the eggs, heavy cream, and a small pinch of salt just until smooth.
    Egg cracked into cream in a bowl to make quiche custard
  7. 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.
    Docked shortcrust pastry crust pricked with a fork before baking
  8. Par-bake the crust at 375°F (190°C) for 7–10 minutes, until the surface begins to look dry.
    Roasted pumpkin cubes, cream, and blue cheese for quiche filling
  9. 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.
    Pouring egg custard over roasted pumpkin cubes in a pie crust for pumpkin quiche
  10. Bake for 25–30 minutes, until the filling is set around the edges and has only a slight jiggle in the center.
    Unbaked pumpkin quiche topped with blue cheese and caramelized red onions
  11. 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.