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Roasted Pumpkin Leek Quiche

This is a great and delicious recipe for a roasted pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.


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Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day 😉 I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust! Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together. On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon) in a preheated oven 180°C.

Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

Enjoy!


Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest ❤️

Love, Antonia

Roasted Pumpkin Leek Quiche

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.
Print Pin Rate
Course: Appetizer, brunch, easy to make
Cuisine: French
Keyword: brunch recipes, pumpkin recipes, Quiche, roasted pumpkin
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8
Author: Antonia

Ingredients

Crust

  • 250 g flour
  • 1 tsp salt
  • 100 g butter cold, diced
  • 75 ml milk

Filling

  • 500 g thinly sliced leeks
  • 3 eggs
  • 300 ml cream
  • 125 ml milk
  • 100 g grated cheddar
  • 50 g shredded mozzarella
  • 300 g hokkaido pumpkin

Instructions

Crust

  • Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
  • On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.

Filling

  • Preheat the oven to 180°C.
  • Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
  • Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.
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