Spelt Roasted Pumpkin and Feta Quiche pairs a nutty spelt pastry shell with sweet, caramelized pumpkin and salty feta, held together by a light egg custard. The pumpkin roasts first at 200 C / 400 F until the edges turn brown and soft, then gets folded into the filling before baking.
The spelt crust stays crisp on the bottom because it’s blind baked before the custard goes in. Skipping that step is the main reason a quiche ends up soggy in the middle.
You can roast the pumpkin and make the pastry a day ahead, then assemble and bake when you’re ready. That makes this a good option for a weekend brunch or a make-ahead lunch.
The filling stays light because it uses a mix of cream and milk rather than all cream. Feta keeps things salty without needing much extra seasoning.
Why You’ll Love This Recipe
- Roasted pumpkin adds sweetness without any added sugar
- Spelt crust stays crisp thanks to a proper blind bake
- Make it a day ahead and bake fresh when needed
- Feta cuts through the sweetness with a salty edge
Ingredient Notes
- spelt flour: Gives the crust a nutty flavor and a slightly denser bite than white flour. Whole spelt works too but needs an extra tablespoon of water.
- pumpkin: Use a firm variety like kabocha or butternut squash if pumpkin isn’t in season. Cut into even 2 cm cubes so it roasts at the same rate.
- feta: Crumble it by hand for uneven pieces that melt into pockets. A firm block holds up better than pre-crumbled feta.
- heavy cream: Keeps the custard rich without making it heavy. Half and half works but the filling will be looser.
- eggs: Use room temperature eggs so the custard blends smoothly with the cream. Cold eggs can make the mixture look slightly curdled when whisked.
Savoury Spelt Quiche with Roasted Pumpkin and Feta
Description
This quiche pairs a nutty spelt crust with sweet roasted pumpkin and tangy feta, baked until the custard is just set. Blind baking the crust first keeps the base crisp under the filling.
Ingredients
Spelt Crust
Pumpkin Feta Filling
Instructions
Roast the Pumpkin
- Heat the oven to 200 C / 400 F. Toss the pumpkin cubes with 1 tbsp olive oil, salt, and pepper on a sheet pan 33 x 46 cm / 13 x 18 inch.
- Roast for 22 to 25 minutes, turning once, until the edges are caramelized and a fork slides in easily. Set aside to cool.
- While the pumpkin roasts, heat the remaining 1 tbsp olive oil in a 20 cm / 8-inch skillet over medium heat. Cook the sliced onion for 5 to 6 minutes until soft and translucent, then set aside.
Make the Spelt Crust
- Whisk the spelt flour and salt together in a mixing bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Add the cold water 1 tbsp at a time, mixing gently, until the dough just holds together when pressed.
- Turn the dough onto a lightly floured surface, pat it into a disk, wrap, and chill for 20 minutes.
- Roll the chilled dough to a 3 mm thickness and press it into a 23 cm / 9-inch tart pan. Trim the excess and prick the base a few times with a fork.
Blind Bake the Crust
- Line the pastry with parchment and fill with pie weights or dried beans. Blind bake at 200 C / 400 F for 15 minutes.
- Remove the parchment and weights and bake 5 more minutes, until the base looks dry rather than shiny. Reduce the oven to 180 C / 350 F.
Fill and Bake the Quiche
- Whisk the eggs, cream, and milk together in a mixing bowl until smooth. Season with salt, pepper, and thyme leaves.
- Scatter the cooked onion, roasted pumpkin, and crumbled feta evenly over the blind-baked crust.
- Pour the egg mixture over the filling, letting it settle between the pieces. Scatter pumpkin seeds on top if using.
- Bake for 35 to 40 minutes, until the center is just set and reaches 165 F / 74 C on an instant-read thermometer.
- Rest the quiche for 15 minutes before slicing into 8 pieces.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 401kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 17g85%
- Cholesterol 140mg47%
- Sodium 480mg20%
- Potassium 300mg9%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 11g22%
- Vitamin A 4000 IU
- Vitamin C 5 mg
- Calcium 150 mg
- Iron 2 mg
- Vitamin D 40 IU
- Vitamin E 1.5 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 180 mg
- Magnesium 25 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Blind bake crust 15 min at 200 C / 400 F before adding filling.
- Roast pumpkin cubes 22 to 25 min at 200 C / 400 F until edges caramelize.
- Bake filled quiche at 180 C / 350 F for 35 to 40 min until center reaches 165 F / 74 C.
- Rest 15 min before slicing for clean cuts.
