Cozy Autumn Delight: The Ultimate Pumpkin Sweet Potato Quiche with Roasted Garlic Recipe
As the leaves begin to turn golden and a crisp chill fills the air, there’s nothing quite like a warm, comforting dish to gather around. Our **Pumpkin Sweet Potato Quiche with Roasted Garlic** is the epitome of autumn comfort food, a recipe that consistently delivers. It’s wonderfully simple to prepare, always yields perfect results, and bursts with rich, earthy flavors that capture the essence of the season. With a flaky homemade crust, a velvety-smooth filling, and deeply flavorful roasted vegetables, this quiche is a dish you’ll be proud to present. Whether served for a relaxed lunch, an elegant dinner, or brought to a festive gathering, its impressive presentation is only surpassed by its incredible taste. Get ready to embrace the warmth and flavors of fall with every delightful bite of this savory sensation.
Why This Pumpkin Sweet Potato Quiche is Your New Autumn Favorite
This **Pumpkin Sweet Potato Quiche with Walnuts** holds a special place among my favorite autumn recipes. It beautifully unites everything I adore about this vibrant season: the sweet earthiness of pumpkin, the creamy texture of sweet potatoes, the delightful crunch of nuts, and the profound depth of flavor that only roasted garlic can provide. I first experimented with this recipe for a cozy family lunch, and from that moment on, it quickly became a cherished staple in my kitchen, eagerly anticipated each fall.
The magic begins with an incredibly easy-to-prepare crust that bakes up flaky and golden. The filling, a harmonious blend of creamy goodness and aromatic herbs, cradles the star ingredients perfectly. But what truly elevates this dish are the vegetables – pumpkin, sweet potato, and garlic – roasted with a blend of warming spices and herbs, intensifying their natural sweetness and creating an irresistible savory base. I frequently serve this quiche warm, accompanied by a simple, crisp green salad or a steaming bowl of homemade soup, creating a complete and satisfying meal.
What makes this particular **fall quiche recipe** so reliable, and why I recommend it with such confidence, is that it has been thoroughly tested and perfected. I know it works flawlessly every single time. When this quiche graces our table, I’m always met with smiles, and more often than not, there are no leftovers to speak of. It’s a guaranteed crowd-pleaser that embodies the spirit of autumn in every Forkful.
This recipe has been thoughtfully adapted and refined from a delicious concept found in the book “Small savory tarts – Petit Gâteau.”
Essential Ingredients for Your Perfect Autumn Quiche
Crafting this delightful **fall quiche with pumpkin and sweet potato** requires a selection of fresh, high-quality ingredients that come together to create its signature flavor profile. Below, you’ll find a detailed breakdown of each component and its role in this magnificent dish. For the precise measurements, please refer to the comprehensive recipe card located at the bottom of this page.
- Flour: For the crust, standard all-purpose wheat flour works perfectly, creating a tender yet sturdy base. If you’re looking for a slightly different texture or have dietary considerations, a good quality pastry flour or even a gluten-free all-purpose blend can be experimented with.
- Sugar and Salt: These aren’t just for seasoning; they are crucial for balancing the rich, savory flavors in both the crust and the creamy filling. A touch of sugar in the crust enhances its browning and adds a subtle sweetness that complements the vegetables.
- Butter: Use unsalted butter, and it’s essential that it’s as cold as possible. Cutting the butter into small flakes or cubes when incorporating it into the dough ensures that it melts slowly during baking. This process creates delectable, creamy pockets of butter and a truly flaky, irresistible crust.
- Milk: Used in both the dough to help create a smooth, pliable consistency and in the filling to contribute to its overall creamy and luxurious texture. Whole milk offers the best richness.
- Eggs: An egg yolk is incorporated into the dough, adding richness and a beautiful golden hue, contributing to a creamier and more flavorful crust. For the quiche filling, a combination of a whole egg and an additional egg yolk is used. This ensures excellent binding, giving the quiche its classic custard-like texture, and further enriches the taste.
- Heavy Cream: With its higher fat content compared to milk, heavy cream is key to achieving that signature velvet-smooth, rich consistency in the quiche filling. It elevates the luxurious mouthfeel of the dish.
- Nutmeg: This spice adds a deep, bittersweet, and wonderfully aromatic note that is a hallmark of many savory autumn dishes. For the freshest and most vibrant flavor, I highly recommend grating fresh nutmeg. As an alternative, a dash of pre-mixed pumpkin spice can be used for a more pronounced fall flavor profile.
- Pumpkin and Sweet Potato: These vibrant **winter vegetables** are the stars of the quiche filling. Roasting the pumpkin, sweet potato, and garlic prior to adding them to the quiche is a critical step that intensifies their natural sweetness, caramelizes their edges, and develops a much deeper, more complex flavor. Feel free to substitute sweet potato or pumpkin with an equal amount of carrots for a delicious variation on this autumn classic.
- Garlic: Roasting whole cloves of garlic until tender sweetens its sharp edges and transforms it into a mellow, rich paste, imparting a profound depth of flavor to the filling without being overpowering.
- Walnuts and Hazelnuts: Roughly chopped, these nuts provide a delightful textural contrast and a warm, nutty crunch that complements the soft filling and roasted vegetables. They add an extra layer of autumn flavor. For an alternative, sweet chestnuts or pecans can be used, offering a slightly different, yet equally delicious, nutty profile.
- Thyme: A wonderfully aromatic herb that is particularly well-suited for roasting, especially with root vegetables. Fresh or dried thyme pairs beautifully with the roasted sweet potato and pumpkin, enhancing their savory notes.
- Cinnamon: Often associated with sweet dishes, a subtle touch of cinnamon in this savory quiche works wonders. Its sweet, woody notes beautifully draw out and enhance the inherent sweetness and warmth of the pumpkin and sweet potatoes, creating a more cohesive and complex flavor.
- Olive Oil: Essential for roasting the vegetables, helping them to caramelize beautifully and infusing them with a fruity, peppery note.
Crafting Your Easy Fall Pumpkin Sweet Potato Quiche: A Detailed Guide
Making this **easy fall pumpkin quiche** is a straightforward and rewarding process. Below, I’ll walk you through each step with a little extra detail to ensure your quiche is perfect every time. A fully printable recipe card with concise step-by-step instructions and exact measurements is available at the very end of this blog post.
- Prepare the Flaky Quiche Dough: Begin by combining the all-purpose flour, a pinch of sugar, and salt in your food processor. Give it a quick pulse to ensure the dry ingredients are well mixed. Next, add your very cold butter, cut into small pieces. Pulse the mixture a few times until the butter is incorporated and resembles pea-sized crumbs. This is key for a flaky crust! Finally, pour in the cold milk and the egg yolk. Continue to pulse until the dough just begins to come together and pulls away from the sides of the bowl. Be careful not to overmix. Remove the dough, gently form it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for the dough to relax and become easier to roll out. After chilling, roll out the dough to fit your quiche mold, gently press it into the form, trim the edges, and then return it to the refrigerator for another 30 minutes. This second chill helps prevent the crust from shrinking during baking.
- Mix the Creamy Filling: While your dough is chilling, prepare the luscious cream filling. In a separate bowl, whisk together the whole milk, heavy cream, the whole egg, and the additional egg yolk. Season with salt, freshly ground black pepper, and grated nutmeg. Ensure everything is well combined and smooth. Cover the bowl and let this mixture chill in the refrigerator for at least 30 minutes as well. Chilling helps the flavors meld and ensures a consistent temperature for even baking.
- Roast the Flavorful Vegetables and Nuts: Preheat your oven to 350°F (180°C). On a baking sheet, spread out your cubed pumpkin, sweet potato, and the unpeeled clove of garlic. Drizzle generously with olive oil and season with salt, pepper, a touch of cinnamon, and nutmeg. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. The garlic will become soft and sweet. Once roasted, remove the garlic from its skin and mash it slightly. Add the mashed garlic to the roasted pumpkin and sweet potato mixture, then stir in the chopped walnuts, hazelnuts, and dried thyme. This combination creates a deeply aromatic and textured filling.
- Assemble and Bake Your Quiche: Retrieve your chilled quiche crust from the refrigerator. Evenly spread the roasted vegetable and nut mixture into the prepared crust. Carefully pour the creamy egg mixture over the vegetables, ensuring it fills the crust without overflowing. Leave about a ¼ inch (½ cm) space below the rim to prevent spillage. Bake the quiche in the oven for 20 minutes. At this point, the edges of the crust might be starting to brown. To prevent over-browning and ensure the filling cooks through, carefully cover the quiche with aluminum foil. Continue baking for another 20-25 minutes, or until the center is set (a knife inserted near the center comes out clean). Remove the quiche from the oven, let it cool for 10-15 minutes before carefully removing it from the form, and then serve warm to enjoy all its incredible autumn flavors!
Maximizing Your Ingredients: Tips for Leftovers and Smart Usage
It’s always satisfying to create a delicious meal, but sometimes you might find yourself with leftover ingredients. Here are some excellent tips and ideas to ensure nothing goes to waste, turning potential leftovers into new culinary delights.
- Leftover Quiche: Should you be lucky enough to have any slices of this amazing quiche remaining, it reheats beautifully the next day. Simply warm it gently in the oven or microwave, or surprisingly, enjoy it cold straight from the fridge! Often, the flavors deepen and meld even further overnight, making for an equally delightful experience.
- Utilizing Egg Whites: This recipe calls for egg yolks in both the dough and the filling, leaving you with extra egg whites. Don’t discard them! Egg whites are incredibly versatile. You can whip them into a light and airy pavlova, perfect for a delicate dessert. They are also essential for delicate macarons, or for adding a foamy top to a classic sour sherry cocktail.
- What to Do with Extra Pumpkin: If you have some pumpkin left over from cubing, the possibilities are endless for embracing its rich flavor. Transform it into a fragrant pumpkin soup with saffron and an Indian twist, create a hearty and spicy pumpkin curry, or bake a decadent pumpkin cheesecake for a sweet seasonal treat.
- Sweet Potato Surprises: Similarly, any surplus sweet potatoes can be put to delicious use. They are fantastic in these flavorful vegetarian tacos with sweet potato and beans, can be blended into a creamy and unique sweet potato hummus, or added to this comforting chicken and sweet potato in coconut curry stew for a hearty meal.
Did you make this delicious **Pumpkin Sweet Potato Quiche** recipe? We’d love to see your culinary creations! Tag #byandreajanssen via Instagram! I love to see what your dish looks like and regularly share the most beautiful photos from my wonderful community. Did you enjoy preparing and tasting this recipe? Then please take a moment to leave a rating on the recipe card below! Your valuable feedback helps other home cooks discover and enjoy this recipe, and it means a lot to me.
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RECIPE CARD
Andréa
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Ingredients
Quiche dough
- 1¼ cups all-purpose flour
- ⅓ teaspoon sugar
- ⅓ teaspoon salt
- 1 stick butter, cold, cut into cubes
- 2 tablespoons milk, cold
- ¼ egg yolk, cold
Cream filling
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 egg, large
- 1 egg yolk, large
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg, freshly grated if possible
Quiche filling
- 1¾ cups pumpkin, cubed, about ½-inch pieces
- 1 cup sweet potatoes, cubed, about ½-inch pieces
- 1 head garlic, unpeeled
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons olive oil
- ½ cup walnuts, chopped into large chunks
- ½ cup hazelnuts, coarsely chopped
- 1 teaspoon dried thyme
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Quiche dough
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Put flour, sugar, and salt in a food processor. Pulse to mix.1¼ cups all-purpose flour, ⅓ teaspoon sugar, ⅓ teaspoon salt
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Add cold butter (cubed) and pulse until the mixture resembles coarse meal with some pea-sized pieces.1 stick butter
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Add cold milk and egg yolk; pulse just until the dough comes together in a ball. Do not overmix.2 tablespoons milk, ¼ egg yolk
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Remove dough from processor, shape into a flat disc, wrap tightly in plastic wrap (or foil), and refrigerate for at least 30 minutes (or up to 2 days).
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On a lightly floured surface, roll out the chilled dough to fit a 10-inch (25 cm) quiche form. Carefully transfer the dough to the form, press it gently into the bottom and up the sides, and trim any excess edges. Prick the bottom with a fork, then chill in the refrigerator until ready to use (at least 15 minutes).
Cream filling
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In a medium bowl, whisk together the whole milk, heavy cream, large egg, additional egg yolk, salt, ground black pepper, and ground nutmeg until smooth and well combined.¾ cup whole milk, ¾ cup heavy cream, 1 egg, 1 egg yolk, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
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Cover the bowl and refrigerate the cream filling for 30 minutes to allow flavors to meld.
Quiche filling
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Preheat oven to 350 °F (180°C) for conventional ovens or 320 °F (160°C) for fan-assisted ovens.
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Place cubed pumpkin, sweet potato, and the unpeeled head of garlic on a baking tray. Season evenly with salt, pepper, cinnamon, and nutmeg. Drizzle generously with olive oil and toss to coat.1¾ cups pumpkin, 1 cup sweet potatoes, 1 head garlic, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 2 tablespoons olive oil
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Roast for 30 minutes, or until the vegetables are tender and slightly golden, and the garlic is soft.
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Once cool enough to handle, squeeze the soft, sweet roasted garlic from its skin and mash lightly. Mix the mashed garlic into the roasted vegetables along with the chopped walnuts, hazelnuts, and dried thyme.½ cup walnuts, ½ cup hazelnuts, 1 teaspoon dried thyme
Assembly
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Evenly fill the chilled quiche crust with the roasted vegetables and nut mixture.
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Gently pour the cream filling over the vegetables, ensuring you leave about ¼ inch (½ cm) of space below the rim of the crust to prevent overflowing.
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Bake in the preheated oven for 20 minutes. Then, carefully cover the entire quiche with aluminum foil (to prevent the crust from over-browning) and bake for another 20 minutes, or until the filling is set and a knife inserted into the center comes out clean.
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Remove the quiche from the oven. Allow it to cool slightly on a wire rack for about 10-15 minutes before slicing and serving warm. This resting period helps the filling set completely.
Notes
- Can I use a store-bought pie crust or shortcrust pastry? Yes, absolutely! While a homemade crust provides unparalleled flavor and texture, a good quality store-bought shortcrust pastry is a fantastic time-saver, especially on busy days.
- Are there alternatives for the nuts? Yes, the nuts add a wonderful crunch and flavor, but you can certainly customize them. Sweet chestnuts offer a unique, earthy sweetness, while pecans provide a softer, buttery flavor. Feel free to use your favorite nut or omit them if preferred.
- What if I don’t have fresh nutmeg? Ground nutmeg works well, but for a true burst of flavor, freshly grated is always best. You can also substitute it with a dash of pumpkin pie spice for an even stronger “autumn” flavor.
2. Delicious Variations:
- Carrot Swap: For a slightly sweeter quiche, consider replacing some or all of the pumpkin with an equal amount of cubed carrots. Their vibrant color and natural sweetness are a perfect fit.
- Add More Greens: Boost the nutritional content and add a different flavor dimension by stirring in a handful of fresh spinach or finely chopped kale to the roasted vegetable mixture before assembling.
- Cheesy Topping: For an extra layer of savory goodness and a golden, bubbly top, sprinkle a generous amount of grated Gruyère, cheddar, or Parmesan cheese over the quiche during the last 10-15 minutes of baking.
3. Storage & Make-Ahead Tips:
This quiche is not only easy to prepare but also stores exceptionally well, making it a great option for meal prep or entertaining.
- Make-Ahead Preparation:
- Dough: The quiche dough can be prepared up to 2 days in advance. After forming it into a disc and wrapping it, simply keep it refrigerated. You can also press it into the quiche form and chill it for up to 24 hours before filling and baking.
- Cream Filling: The creamy egg mixture can be whisked together and stored, covered, in the refrigerator for up to 1 day in advance.
- Roasted Vegetables: Roast the pumpkin, sweet potato, and garlic ahead of time, then store them in an airtight container in the fridge for up to 3 days. Add the nuts and thyme just before assembling.
- Refrigerator Storage: Any leftover baked quiche should be stored, tightly covered with plastic wrap or foil, in the refrigerator for up to 3 days. As mentioned, the flavors often deepen and become even more harmonious overnight!
- Freezer Storage: This quiche freezes beautifully. Once completely cooled, wrap the entire quiche (or individual slices) in two layers of aluminum foil, or one layer of foil followed by a layer of plastic wrap, then place in a freezer-safe bag or container. It can be kept in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm in a preheated oven at 300°F (150°C) until heated through.
Nutrition
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Explore More Delicious Quiche Recipes
If you loved this autumn-inspired quiche, you’ll be delighted to discover other savory pie creations that are perfect for any occasion. Quiches are incredibly versatile and can be adapted to various seasonal ingredients and flavor preferences. Dive into these other popular quiche recipes:
- Smoked Mackerel Quiche With Leek And Cheese
- Kolokithopita: Greek Zucchini Quiche
- Caprese Quiche