Ingredients
Scale
- 1 9-inch deep-dish pie crust (unbaked)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup shallots, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch tart or pie pan. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes until the bottom is slightly dry. This prevents a “soggy bottom” later. Set the crust aside and lower the oven temperature to 350°F (175°C).
- Heat the olive oil in a skillet over medium heat. Add the diced shallots and cook for 3 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant. Toss in the chopped spinach and cook until just wilted. Remove the skillet from the heat and use a spatula to squeeze out any excess moisture from the spinach. This step is crucial for keeping your quiche firm.
- In a large mixing bowl, whisk together the four eggs until smooth. Stir in the pumpkin puree, heavy cream, and whole milk until the mixture is uniform. Add the salt, black pepper, nutmeg, and dried thyme. The nutmeg is a secret ingredient that enhances the savory notes of the pumpkin perfectly.
- Scatter the sautéed shallots and spinach evenly over the bottom of your pre-baked crust. Sprinkle half of the crumbled feta cheese over the vegetables. Carefully pour the pumpkin egg mixture into the crust, ensuring it covers the fillings. Sprinkle the remaining feta cheese over the top for a beautiful finish.
- Place the quiche on a baking sheet to catch any potential drips. Slide it into the oven and bake for 35 to 40 minutes. The quiche is done when the edges are set and golden, but the center still has a very slight jiggle. Remove it from the oven and let it rest for at least 15 minutes before slicing. This resting period allows the custard to set completely.
- Cook Time: 1 hour 5 minutes