Savory Roasted Pumpkin Quiche is a delicious egg-free and dairy-free meal. This recipe combines the natural sweetness of pumpkin with the creaminess of cashews to create a light, creamy and enjoyable quiche.
Pumpkin is packed with nutrients and a delightful flavor. It's the perfect addition to the filling of this savory recipe which has a creamy soufflé or quiche-like filling. I use cashews in this recipe to provide creaminess without using dairy or eggs. The cashews are also an excellent source of healthy fats and protein.
For the crust, I use my gluten-free pie crust recipe which contains chickpea flour and provides additional protein. The combination of the pie crust with the light and creamy pumpkin filling results in a delicious savory quiche.
This savory pumpkin quiche is very much like a savory tart or savory pumpkin pie. I don't call this recipe a pie because it's savory and not sweet, like a traditional pumpkin pie. Even if you don't like traditional pumpkin pie, you should try this recipe. It's light, creamy, and filled with distinctive fall flavor thanks to the addition of fresh thyme.
A savory pumpkin tart or quiche is the perfect recipe for any occasion. It's great for lunch or a light dinner. Serve it on it's own or with a Roasted Veggie Quinoa Salad.
Ingredients for Savory Pumpkin Quiche
- Gluten-Free Pie Crust: You can use your favorite homemade pie crust recipe, but I love this vegan and gluten free pie crust.
- Pumpkin: You can use any variety of pumpkin or squash. A small baking pumpkin works best and should provide enough pumpkin for this recipe.
- Onion: Sautéed onions add an enticing savory flavor. They also balance the sweetness of the pumpkin. Use white, sweet or red onion.
- Cashews: Without eggs or dairy, you need something that will provide creaminess for the filling. I love using cashews because they create the perfect pie or quiche texture. Use natural, unroasted and unsalted cashews. If you don't have a heavy duty blender (like a Vitamix), you'll need to soak them in hot water for 20 minutes to soften them so you can blend them more easily. Be sure to drain the water before adding to your blender.
- Cassava Starch / Yuka Starch / Tapioca Starch: This ingredient helps to insure that the filling firms up and does not spill out of the crust when cutting the pie. When heated, cassava starch thickens the filling so that it is solid, while still maintaining the light and creamy consistency. If you don't have this ingredient, you can skip it. I've made this recipe many times without the starch and it still comes out great. But keep in mind there will be less structure when you cut into it.
- Seasonings: Just a few simple seasonings elevate the flavor of this pumpkin quiche. I use fresh thyme, salt and freshly ground black pepper.
Variations and Substitutions
While this recipe tastes great exactly as written, you can adapt it to make it your own.
- Add Vegetables: You can cook leeks or bell peppers with the onion to add more flavor and nutrients. Chopped baby spinach or kale would also make a good addition.
- Substitute the Pumpkin: Although I love this pumpkin version, you can substitute the pumpkin with butternut squash or sweet potato to make a similar soufflé-like filling with fall flavor.
- Herbs and Spices: Experiment with different herbs and spices to customize the quiche to fit your tastes. Experiment with fresh rosemary, nutmeg or paprika to find the best flavor. You can also use fresh or dried oregano or basil.
- Crustless Quiche or Pie: You can make this pumpkin quiche without the crust, if desired. Simply prepare the filling and place it in a glass baking dish. Bake and serve it with a spoon as a side dish. It will have the consistency of a pumpkin soufflé as there will not be any crust to form the edges. In fact, I make it this way for my baby (without the salt and pepper) and it tastes just as delicious.
Steps to Make Savory Pumpkin Pie or Quiche:
Don't be intimidated by a quiche or pie recipe. This recipe comes together in just a few steps. You can even make it in advance and reheat it prior to serving as an easy lunch or dinner.
Bake the Pumpkin
This recipe uses fresh pumpkin but first you need to cook it. Preheat the oven to 425°F (220°C.) Wash and cut the pumpkin in half and scoop out the seeds. Place the cut pumpkin halves onto a baking sheet, cut side down. Bake for 30 to 50 minutes, until the pumpkin is tender when pricked with a fork.
The baking time for cooked pumpkin will vary depending on the size of the pumpkin. This is why it's best to use a fork to test for doneness. The pumpkin is ready when a fork can be easily inserted into the middle of the flesh. Check the pumpkin after 30 minutes, and if it's still not tender, then bake for another 10 to 20 minutes.
Remove the pumpkin from the oven and let it cool completely. Once the pumpkin is cool, you can scoop the flesh out to use in this recipe.
Blind Bake the Crust
Blind baking a quiche crust or pie crust ensures the best consistency and texture. It prevents a soggy bottom on the quiche.
Place the gluten free pie crust in a pie dish or tart pan and cook for 10 minutes at 395°F (200°C.)
Make the Savory Pumpkin Cream Filling
Cook the onions in a large skillet with a splash of water, until the onions are tender. When the water evaporates from the pan, wait for the pan to brown slightly before adding more water to deglaze the skillet. This helps to add that caramelized flavor to the onions.
In a high powered blender, add the cashews, cassava starch and 1 ½ cups water. Blend until the mixture is completely smooth and creamy. Add the cooked pumpkin (3 cups) to the blender and pulse until the mixture is smooth. Add the thyme, salt, and pepper to taste. Then fold in the onion with a spatula.
Finish the Savory Quiche
Pour the pumpkin quiche filling over the pre-baked crust. Bake at 395°F (200°C) for 20 to 30 minutes, until the surface of the pie is just golden.
Storage and Leftovers
To chill: Store the leftover quiche in an airtight container in the fridge for up to 3 to 4 days. You can store the whole quiche or cut into pieces.
To freeze: Cut the quiche into individual slices and freeze them in a freezer safe container, separating the portions with parchment paper.
To reheat: Thaw the frozen quiche in the fridge. Reheat in the oven at 350°F for 10 to 15 minutes, or until heated through.
Savory Roasted Pumpkin Quiche (Eggless, Gluten Free)
Ingredients
- 1 gluten-free pie crust
- 1 medium baking pumpkin (to make 3 cups baked pumpkin)
- 1 onion sliced into strips
- ¾ cup cashews
- 1 ½ cups water
- 2 tablespoons cassava starch
- 1 teaspoon thyme
- Sea salt
- Freshly ground black pepper
Instructions
Bake the pumpkin:
- Preheat the oven to 425°F (220°C.) Wash and cut the pumpkin in half. Use a spoon to scoop out the seeds and place both halves on a baking sheet, cut side down. Bake for 30 to 50 minutes, until the flesh is tender when pricked with a fork. Remove from the oven and allow to cool.
Par-bake the crust:
- Lower the oven temperature to 395°F (200°C.) Place the pie dough in the pie plate. Bake for 10 minutes, until lightly golden.
Make the filling:
- Add the onion to a pot with a splash of water. Cook until tender. When the water evaporates, wait for the pot to start to bowl slightly before adding a little more water to deglaze the pot and incorporate all that caramelization.
- If you don't have a high powered blender, soak the cashews in boiling water for 20 minutes. In a blender, add the strained cashews, cassava starch and water. Blend until smooth and creamy. Add 3 cups of the cooked pumpkin to the blender and pulse until the mixture is smooth. Add the thyme, salt and pepper, to taste. Add the onion and use a spatula to stir everything together.
- Pour the pumpkin cream filling over the pre-baked crust. Bake for 20 to 30 minutes, until the surface of the pie is just golden.
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