Quiche, it’s that perfect for any meal dish. Breakfast? Yep! Brunch? Hell yeah! Lunch? Of course! Dinner? Why not? This Pumpkin quiche is a fun way to celebrate the start of fall. We enjoyed it for dinner with a simple french style salad. Let’s dive in and learn more about this great quiche.
It’s fall!!! I’m so excited from a hot summer to get some nice cool weather. I can finally turn on the oven and change up my cooking style. Coming up with delicious ideas that are both lower in carbs and gluten free can be a challenge, with the right crust a quiche can be a great way to accomplish both.
The Gluten Free Crust
The crust is a simple pressed in almond crust. It’s a great flavor match with the pumpkin in this quiche. My wife even said that she prefers the almond based crust to the typical flour based crusts, can’t go wrong making the wife happy!
I’m calling this a medium rating for difficulty, because there are a lot of moving parts. You will be peeping parts while waiting for other parts to get ready. Lots of things are going in and out of the oven over the course of making this recipe.
What pan do you use for a quiche?
Typically for a quiche you would use a 9 inch quiche pan or a tart pan. I already have enough stuff cluttering my kitchen so I decided to use a 10″ cast iron skillet. The cast iron skillet is much more versatile and can be used for many different types of recipes. Plus I found this awesome skillet!
Quiche filling
The great thing about a quiche is that it really lends itself to creativity. There are lots of ways to fill a quiche. I liked the idea of going with a fall theme, what says fall better than pumpkin? The filling is also super easy, its important to roast the pumpkin first to make sure that it’s nice and soft once you add it to the quiche.
Baking Blind?
I’m not much of a baker, especially trying to eat low carb and gluten free, really limits how much baking you might do. One of the techniques I learned while researching this recipe was baking blind. This is where you bake the crust with out any filling in it.
This helps the crust to get that nice crispy texture and not get soggy when you add your filling. The key to baking blind for this recipe is to press in your crust, line the crust with foil and then weigh it down. I used rice as my weight, but you can also purchase baking weights.
Pumkin Quiche Recipe
Gluten Free Pumpkin Goat Cheese Quiche
Course: MainCuisine: FrenchDifficulty: Medium4-5
servings45
minutes45
minutesThis French inspired gluten free quiche is perfect for any meal. The almond crust is a perfect match to the pumpkin flavor. A great fall dish.
Ingredients
- Crust
2 cups of almond flour
1/4 cup of butter
1 egg
1/2 tsp. salt
- Filling
4 eggs
2/3 cup half & half
3 cups diced pie pumpkin (aprox. one pumpkin)
2 tbsp. olive oil
1 tablespoon minced fresh thyme
1/2 tsp. salt
4 oz. of goat cheese sliced or crumbled or both!
1/2 a red onion lightly caramelized
Directions
- Prep the Pumpkin
- Preheat your oven to 400 degrees
- Clean, peel and dice the pumpkin
- In a large bowl toss the pumpkin with 1/2 teaspoon of salt, minced thyme and olive oil.
- Evenly spread out the pumpkin cubes on a parchment paper lined
- Bake for 15 min
- Prep the crust
- In a large bowl add in almond flour, salt and butter.
- Mix together into a dough ball
- Spray the inside of your 10″ skillet with a thin coat of cooking oil. You can also use a quiche pan or pie pan.
- Prep the dough into the pan making sure you have an even layer 1/4 – 1/3 of an inch thick across the skillet and about 1/2 way up this side. All the way up if you are using a quiche or pie pan.
- Now line the inside of the dough in the pan with foil and add rice or baking weights to weigh down the dough.
- Cook at 400 deg. for 15min.
- After the initial cooking pull the pan out and remove the foil and rice or wights.
- Place the pan back in the oven for an additional 10 min to get a nice light golden brown color to the inside of the crust.
- Prep the filling
- In a large mixing bowl beat in 4 eggs, the 1/2 tsp. salt and half & half.
- Add in the roasted pumpkin and the smaller pieces of goat cheese. The pumpkin should not be hot to the touch. Mix well.
- Pour the filling into the crust. Place some large pieces of the goat cheese and the onions on top.
- Set the oven to 375 degrees
- Bake the quiche for 30 min.
- Serving
- Pull the quiche out of the oven. With a paring knife gently cut around the edges of the pan to make sure that the quiche will release from the pan.
- If you want to remove the quiche from the pan. Let the quiche cool for a few minutes. Place a plate over the top of the pan and using oven mitts carefully flip the pan over. The quiche should come out onto the plate if not gently tap the back of the pan. Take another plate and place it on top and flip the quiche right side up!
- Quiche. Done & Yum!
