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Savory Pumpkin, Spinach, and Gruyere Quiche

Savory Pumpkin, Spinach, and Gruyere Quiche

This custardy pumpkin quiche balances earthy pumpkin puree with sautéed spinach, sweet onion, fresh thyme, and nutty gruyere in a flaky pastry crust. It slices cleanly after a short rest and works beautifully for brunch, lunch, or a light dinner with a crisp green salad.

Prep: 25 min · Cook: 55 min · Total: 80 min · Serves: 6

Ingredients

  • 0.25 cup parmesan cheese (finely grated)
  • 1 tbsp olive oil
  • 0.75 cup yellow onion (finely diced)
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves (chopped)
  • 1 cup pumpkin puree (unsweetened)
  • 0.75 cup whole milk
  • 1 each 9-inch unbaked pie crust (chilled)
  • 0.125 tsp ground nutmeg
  • 1 cup gruyere cheese (shredded)
  • 2 cloves garlic (minced)
  • 3 cups fresh baby spinach (roughly chopped)
  • 0.5 tsp black pepper (freshly ground)
  • 0.75 tsp fine sea salt
  • 4 each large eggs

Instructions

  1. Place a rack in the lower third of the oven, set a rimmed baking sheet on the rack, and preheat the oven to 400°F (204°C) for at least 15 minutes so the sheet is hot enough to help crisp the bottom crust.
  2. Fit the chilled 9-inch unbaked pie crust into a 9-inch pie plate, press it gently into the corners, crimp the edge, and prick the bottom all over with a fork to reduce puffing during baking.
  3. Line the crust with parchment paper and fill it with pie weights or dried beans, then place the pie plate on the hot baking sheet and bake at 400°F (204°C) for 15 minutes, until the crimped edge looks set and lightly dry.
  4. Carefully lift out the parchment and weights, return the crust to the baking sheet, and bake at 400°F (204°C) for 5 to 7 minutes more, until the bottom looks matte and just beginning to color; reduce the oven temperature to 350°F (177°C).
  5. While the crust par-bakes, heat 1 tbsp olive oil in a 10-inch skillet over medium heat for about 1 minute, until the oil shimmers but does not smoke.
  6. Add 0.75 cup finely diced yellow onion to the skillet and cook over medium heat for 5 to 6 minutes, stirring occasionally with a wooden spoon, until the onion is translucent and lightly golden at the edges.
  7. Stir in 2 cloves minced garlic and 3 cups roughly chopped fresh baby spinach, then cook over medium heat for 2 to 3 minutes, stirring often, until the garlic is fragrant and the spinach is fully wilted with no watery puddles in the skillet.
  8. Transfer the spinach mixture to a plate and spread it into a thin layer for 5 minutes, until it is warm rather than hot, so it will not scramble the eggs in the custard.
  9. In a large mixing bowl, whisk 1 cup unsweetened pumpkin puree, 4 large eggs, 0.75 cup whole milk, 0.5 cup heavy cream, 1 tsp chopped fresh thyme leaves, 0.75 tsp fine sea salt, 0.5 tsp freshly ground black pepper, and 0.125 tsp ground nutmeg for about 1 minute, until the custard is smooth and evenly colored.
  10. Scatter 1 cup shredded Gruyere cheese, 0.25 cup finely grated Parmesan cheese, and the cooled spinach mixture evenly across the bottom of the warm par-baked crust.
  11. Pour the pumpkin custard slowly over the filling in the 9-inch pie plate, then tap the plate gently on the counter 2 or 3 times to release air bubbles and level the surface.
  12. Bake the quiche on the rimmed baking sheet at 350°F (177°C) for 35 to 40 minutes, until the edges are puffed and set, the center has only a slight wobble, and an instant-read thermometer inserted 1 inch from the center reads at least 160°F (71°C) for safely cooked eggs.
  13. Transfer the quiche to a wire rack and let it rest at room temperature for 15 minutes, until the custard firms enough for clean slices and the surface settles slightly.
  14. Slice the quiche with a sharp knife into 6 wedges and serve warm or at room temperature, with the crust crisp and the custard smooth and fully set.

Nutrition (per serving)

  • Calories: 412
  • Protein: 15 g
  • Fat: 30 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 572 mg

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