Roasted Pumpkin, Sage and Spinach Quiche

The little guy does swim squads three afternoons a week but actually, it’s more like three evenings a week because we don’t arrive home until after 7pm.

Roasted pumpkin, sage and spinach quiche

Roasted pumpkin, sage and spinach quiche

By then everyone else is walking through the door and announcing their state of hunger and looking with great hope around the kitchen.

A family meal

A family meal

If we don’t want to eat at midnight, I need to be organised through the day and prepare something that can be re-heated and quickly served before it’s time for lights out.

Roasted pumpkin, sage and spinach quiche

Roasted pumpkin, sage and spinach quiche

A quiche is on my list of meals that can be made during the day then re-heated when I collapse through the door.  You can make your own pastry for this quiche however, if you are like me and have to be up at the school for centenary celebrations that include a tour of what’s going on in the classroom, then go from school to maths coaching and from maths coaching to swim squads, you might want to take a short-cut.

Lovely with the feta cheese

Lovely with the feta cheese

I bought shortcrust pastry and I don’t think there’s any shame in enjoying the convenience of ready-made pastry.  Especially if you buy Careme.  I think once you try Careme pastry you’ll never buy an inferior brand ever again.

An economical family meal

An economical family meal

This quiche is vegetarian, it’s very inexpensive to make and served with a side-salad and a crusty baguette, it’s a value-for-money, completely adequate, mid-week family meal.

Serve with a side salad

Serve with a side salad

4.9 from 7 reviews
Roasted Pumpkin, Sage and Spinach Quiche
Author: 
Recipe type: Mid-Week Family Meals
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A vegetarian quiche that's inexpensive to make and becomes a complete meal when served with a side-salad and a crusty baguette
Ingredients
  • 1 sheet shortcrust pastry
  • 600g butternut pumpkin, cut into 1.5cm slices
  • 1 bunch sage leaves, finely chopped
  • 8 eggs
  • 250ml cream
  • 300g frozen spinach, thawed with excess liquid squeezed out of it
  • 300g fetta cheese
Instructions
  1. Pre-heat oven to 190C (375F).
  2. Grease a 26cm (10") quiche tin.
  3. Line quiche tin with pastry and trim around the edges. Line pastry shell with baking paper and fill with pastry weights. Bake in oven for 10 minutes. Remove pastry weights and paper.
  4. Place pumpkin on a baking tray and drizzle with olive oil and season. Sprinkle with sage. Place in oven for 20 minutes or until pumpkin is soft. Remove from oven and chop into bite-sized pieces.
  5. In a medium-sized bowl, combine eggs and cream and whisk until combined. Season. Stir in spinach and cheese.
  6. Place half the egg mixture into the pastry shell. Arrange pumpkin evenly over the top of the egg mixture. Spread remaining egg mixture over the pumpkin.
  7. Place in the oven for 30 minutes or until egg mixture has set.
  8. Serve with a side-salad and crusty baguette if desired.
Make your own pastry or take a shortcut

And dinner is served.

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Comments

  1. This is an absolutely gorgeous dish!!

  2. I’m never quite sure why people always make a woohaa about having to make their own pastry, especially puff. I am all to happy to buy it.
    Your quiche looks fabulous Charlie and I do hope you get some “Charlie” time soon.
    Have an awesome day.
    🙂 Mandy xo

  3. It looks lovely – I love making stews and soups ahead of time but I sometimes want a change. I love finding other ways to pack lots of greens in to the meal like this quiche

  4. No shame at all in using bought pastry especially when you’re time poor and have hungry people to feed. Spinach, feta & sweet pumpkin is a great combo.

  5. Careme is great pasty I agree and a respectable shortcut. This quiche looks divine Charlie!

  6. There’s a lot of really good bought pastry out there. We use it sometimes, and always use puff pastry that we buy. Anyway, I love a quiche! It’s actually just as good at room temperature as it is warm. This looks wonderful — thanks.

  7. I know exactly what you’re talking about. There’s nothing more annoying to me than walking through the doors and the kids going, “we’re starving, what’s for dinner?” Like they couldn’t throw together something while I was running around. Ugh.
    It’s so hard to be organised though, esp with food, and with something everyone will eat.
    Quiche is a great choice and one I’ve chosen to make ahead too!
    And I love vegetarian stuff in a hurry, it’s quick and no need to mess with meat and cooking, takes forever.
    Love the quiche combo too.

  8. That’s a nice hearty, quiche. As to the definition of a ‘bunch’ of sage … that’s a lot of sage, about half a cup of just the leaves. Do you mean more like a stalk with several stems on it? I’ve only recently purchased fresh sage so I’m being insecure about it. 🙂

    • Hi Marie, sorry for the confusion with the sage. I would just use a small handful of sage leaves – about 12 large leaves or more if the leaves are small.

  9. Charlie, I’ve never had butternut pumpkin/squash in a quiche before – I love this idea! I love the texture the butternut chunks will lend to this quiche! Once school is back in session here I am gonna be tired too so I need to make this and then reheat it when we crawl through the door at night!

  10. Now we’re talking. The different components in this quiche really call my name! I would absolutely adore this. I am home late several nights a week and even if I had the energy to cook more, we just don’t eat a big meal. I can guarantee this will be on our “menu” before the weekend. 🙂

  11. Sweet Posy Dreams says:

    I love quiche. I remember when they were popular in restaurants in the mid/late ’80s. Yours is so colorful and healthy-looking (despite the cream!). As we get closer to fall, I’ll have to give this a try.

  12. I love, love quiche—especially when spinach is involved. I do remember those crazy days when dinner had to be prepped and ready to go before the kid got home from school. I wish I’d been wise enough to make quiche more often 🙂

  13. Oh, deliciously colourful and a great mid-week meal with leftovers for lunch – yes, please:-)

  14. I like to think of Careme at homemade anyway. It tastes just as good. Perfect mid-week dinner Charlie! I don’t have kiddy places to be yet but I do have a toddler who sometimes keeps me occupied until rather late. I have been trying to get dinner organised early in the day and this would be perfect. Now to master the habit before number two arrives.

  15. The quiche looks delicious, and easy to reheat. I’ll try it if I can manage a gluten free pastry.

  16. What will you do with yourself when all your kids leave home, and can let you have some nice free days for yourself…… wont be long if the years go as fast as what this year has. 🙂

  17. Yes careme is great stuff. This looks like a tasty quiche Charlie. Great for dinner! X

  18. I am definitely going to be saving this recipe for when it’s socially acceptable to eat winter squash again!

  19. I need to remember this recipe for our autumn season. Sounds delicious.

  20. I tremble to think of the scenario if you weren’t able to be organised earlier in the day! What a feat to feed the family after getting home late. Like you, I don’t think there is any shame in store bought pastry (and store bought other things!).

  21. Not-with-standing that it’s beautiful, the flavours must be fantastic. I love how high the quiche is. Often, reheated things like quiche are better in flavour and I can certainly see this one being as such. You certainly are busy Charlie. hope you’re having a great week.

  22. Hi Charlie, love quiche for dinner always a good one since you can make it ahead of time. I usually buy my poastry as well, tastes almost as good.

  23. A truly healthy quiche this is, Charlie! And filling and flavourful, too.

    Julie & Alesah
    Gourmet Getaways xx

  24. Careme pastry is amazing, and I’m loving the look and sound of this quiche, esp with the inclusion of sage. Yum!

  25. I am making this as soon as I return home. Another one noted! These flavors are fabulous! And I love quiche. So delicious!

  26. I just printed this recipe! I’m having a little gathering for my mother’s 78th birthday with her sisters and thought this would be a great lunch to prepare – with a baguette, salad and wine 🙂

  27. I Will make this lovely quiche with my fresh spinach & sage from the garden!
    I happen to have butternut pumpkin in my freezer & will defrosted it to make this lovely quiche!
    The quiche looks fabulous!

  28. –Unique and stunning dish! WOW.

  29. Quiche is a great dish to cook ahead of time and I love leftovers which I usually have since it’s just the 2 of us. Great idea to bury the bites of sweet potatoes in the middle of the quiche. It looks cool and the combination of it and spinach sounds like a great combination for a quiche.

  30. This recipe stopped me in my tracks, even though it’s not a summer recipe. I will keep it in mind for when winter returns to Canada (which will be before I know it), because it sounds so good. I’m having one of those ‘why didn’t I think of this?’ moments right now.

  31. What an interesting quiche. Like you, quiche is a favorite dish–easy to pull together and always good. I love the idea of this particular combinations of ingredients. And yes, I do buy good purchased puff pastry at times–and I have also been known to crank out crustless quiches as well!

  32. sounds just perfect for those busy nights Charlie….I’m very impressed your little man will eat it!! My 8yr old would die if I dished all those vegetables up to her!! And we grow our own, and she helps grow and pick but to no avail…….I figure when she finally gets her inherited addiciton to all yummy food it will all work out in the wash!!!
    Jan x

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