Savoury Spelt Quiche with Roasted Pumpkin and Feta

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

Hands layering roasted pumpkin and crumbled feta into a blind-baked spelt crust before the custard is poured in

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.

Plated slice of pumpkin feta quiche beside a green salad and glass of wine on a linen-covered table

Prep Time 30 mins

Cook Time 85 mins

Rest Time 35 mins

Total Time 2 hrs 30 mins

Cooking Method: Oven

Cuisine: French

Courses: Brunch

Difficulty: Medium

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 2.50

Calories: 401

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian

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

200 g spelt flour
100 g cold butter, cubed
1/2 tsp salt
3 cold water (to 4 tbsp)

Pumpkin Feta Filling

400 g pumpkin, peeled and cubed (cut into 2 cm cubes)
2 tbsp olive oil (divided)
1 small onion, thinly sliced
150 g feta, crumbled
4 large eggs (room temperature)
200 ml heavy cream
100 ml whole milk
salt and black pepper (to taste)
1 tsp fresh thyme leaves
2 tbsp pumpkin seeds (optional, for topping)

Instructions

Roast the Pumpkin

1
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.
2
Roast for 22 to 25 minutes, turning once, until the edges are caramelized and a fork slides in easily. Set aside to cool.
3
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

4
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.
5
Add the cold water 1 tbsp at a time, mixing gently, until the dough just holds together when pressed.
6
Turn the dough onto a lightly floured surface, pat it into a disk, wrap, and chill for 20 minutes.
7
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

8
Line the pastry with parchment and fill with pie weights or dried beans. Blind bake at 200 C / 400 F for 15 minutes.
9
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

10
Whisk the eggs, cream, and milk together in a mixing bowl until smooth. Season with salt, pepper, and thyme leaves.
11
Scatter the cooked onion, roasted pumpkin, and crumbled feta evenly over the blind-baked crust.
12
Pour the egg mixture over the filling, letting it settle between the pieces. Scatter pumpkin seeds on top if using.
13
Bake for 35 to 40 minutes, until the center is just set and reaches 165 F / 74 C on an instant-read thermometer.
14
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.

Keywords: spelt quiche, pumpkin feta quiche, roasted pumpkin quiche, spelt pastry quiche, vegetarian quiche

Equipment

23 cm / 9-inch tart pan
sheet pan 33 x 46 cm / 13 x 18 inch
20 cm / 8-inch skillet
mixing bowls
rolling pin
instant-read thermometer

Tips

Blind bake the crust for 15 minutes until the base looks dry, not just the edges.
Cut pumpkin into 2 cm cubes so every piece roasts through in about 25 minutes.
Let the roasted pumpkin cool for 5 minutes before layering it into the raw filling.
Whisk eggs and cream together before adding feta, so the custard stays smooth.
Rest the baked quiche for 15 minutes before slicing, so it holds its shape.

Variations

Swap feta for goat cheese for a creamier, less salty filling.
Add 2 tbsp chopped sage or rosemary to the pumpkin before roasting for an herbal note.
Use butternut squash instead of pumpkin when pumpkin is out of season, cut to the same size.

Storage and Reheating

Spelt Roasted Pumpkin and Feta Quiche keeps well in the fridge for 3 to 4 days, covered tightly with foil or in an airtight container.

Reheat slices in a 160 C / 320 F oven for 10 to 12 minutes, until the center feels warm. A microwave works in a pinch but softens the crust.

Freeze baked, cooled quiche whole or in slices for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

Spelt Roasted Pumpkin and Feta Quiche works warm or at room temperature, so it fits a brunch spread or a packed lunch.

Serve it with a simple green salad dressed in lemon and olive oil to cut the richness. A side of roasted tomatoes or pickled onions adds acidity too.

For a heartier plate, add a few slices of crusty spelt bread and a soft-boiled egg on the side.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-pumpkin-feta-quiche/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!