Classic Zucchini and Pumpkin Quiche

I never thought I’d get excited about a quiche until my neighbor brought one to our block party last summer. Growing up, quiche meant eggy pie that showed up at potlucks, usually room temperature and kind of rubbery. My mom wasn’t much of a quiche person, so we never had it at home.

But this zucchini and pumpkin combo changed my mind completely. It turns out quiche doesn’t have to be boring or complicated. The trick is using fresh vegetables and taking your time with the prep. When you get it right, it’s like a warm hug in food form – perfect for those chilly Portland mornings when you want something a little special for breakfast.

What Kind of Pumpkin Should I Use?

Red kuri squash (also known as Hokkaido pumpkin) is perfect for this quiche, but you’ve got options if you can’t find it at your store. Regular sugar pumpkin or butternut squash make great substitutes since they have similar sweet, nutty flavors and cook to the same tender consistency. When picking your pumpkin, look for one that feels heavy for its size and has firm, unblemished skin. For easier prep, most winter squash varieties can be roasted with the skin on – it’ll actually peel away more easily after cooking, saving you some effort in the kitchen.

Options for Substitutions

This quiche recipe can be adapted with several easy swaps if you need them:

• Sour cream: If you’re out of sour cream, you can use Greek yogurt, crème fraîche, or heavy cream instead. Each will give a slightly different texture, but they all work well in this recipe.
• Red kuri squash: Don’t worry if you can’t find red kuri squash – butternut squash, acorn squash, or even sweet potato make great alternatives. Just make sure to cut them in similar-sized pieces for even cooking.
• Zucchini: You can swap zucchini with yellow summer squash, patty pan squash, or even eggplant (though with eggplant, you’ll want to salt and drain it first to remove excess moisture).
• Shortcrust pastry: While homemade or store-bought shortcrust is ideal, you can use puff pastry in a pinch. You could also make it crustless – just remember to grease your pan well.
• Eggs: The eggs are essential for this recipe and shouldn’t be substituted as they help bind everything together and create the classic quiche texture.

Watch Out for These Mistakes While Baking

The biggest challenge when making a zucchini and pumpkin quiche is dealing with excess moisture – both vegetables contain a lot of water that can make your crust soggy, so be sure to salt and drain your sliced zucchini for 15-20 minutes, then pat dry with paper towels before adding to the quiche.

Another common mistake is underbaking the crust – to achieve a crispy bottom, blind bake your shortcrust pastry for 10-15 minutes with pie weights before adding the filling, and consider brushing the pre-baked crust with beaten egg white to create a moisture barrier.

Temperature control is crucial – baking your quiche at too high a temperature can cause the egg filling to curdle or become rubbery, so stick to 350°F (175°C) and look for a gentle wobble in the center when you check for doneness.

Let the quiche rest for at least 15 minutes after baking – this allows the filling to set properly and makes it much easier to slice and serve without falling apart.

What to Serve With Zucchini and Pumpkin Quiche?

This veggie-packed quiche makes a fantastic main dish that pairs really well with simple sides to round out your meal. A crisp green salad with a light vinaigrette dressing is my go-to choice – the fresh, tangy flavors balance perfectly with the creamy, rich quiche. For a heartier meal, try serving it with roasted baby potatoes or a cup of warming soup (butternut squash soup would be especially nice in fall!). If you’re serving this for brunch, fresh fruit or berries on the side add a sweet contrast and bring some bright colors to your plate.

Storage Instructions

Keep Fresh: This tasty quiche stays good in the fridge for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. It’s actually perfect for making ahead since the flavors get even better after a day!

Freeze: If you want to save some for later, you can freeze individual slices or the whole quiche for up to 2 months. Just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. I like to cut it into portions before freezing – it makes it super easy to grab just what I need.

Warm Up: When you’re ready to eat your stored quiche, heat it in a 350°F oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen (after thawing overnight in the fridge). You can also microwave individual slices for a quick meal, though the crust won’t be as crispy.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 15-20 g
• Fat: 30-35 g
• Carbohydrates: 70-75 g

Ingredients

• 3.5 oz sour cream
• 2 eggs
• 1 sheet shortcrust pie dough
• 14 oz red kuri squash
• 14 oz zucchini
• Salt, to taste
• Pepper, to taste

Step 1: Prepare the Vegetables

• 14 oz red kuri squash
• 14 oz zucchini

Preheat the oven to 180°C (350°F).

Remove the skin and seeds from the red kuri squash, then cut it into large cubes.

Wash the zucchini thoroughly and slice it into rounds.

These preparations will ensure your vegetables cook evenly.

Step 2: Sauté the Vegetables

• red kuri squash and zucchini from Step 1
• salt, to taste
• pepper, to taste

Heat a bit of butter in a large skillet over medium heat.

Add the cubed red kuri squash and sliced zucchini, sautéing them until they become tender.

Season the vegetables with salt and pepper to taste while they cook.

This step adds great flavor to your quiche filling.

Step 3: Pre-bake the Pie Crust

• 1 sheet shortcrust pie dough

Butter and flour a pie dish, then roll out the shortcrust pie dough into it, gently pressing it up the sides.

Prick the base of the dough with a fork to prevent bubbles.

Blind bake the crust in the preheated oven for 10 minutes to set the base.

Step 4: Prepare the Egg and Cream Mixture

• 2 eggs
• 3.5 oz sour cream
• salt, to taste
• pepper, to taste

In a bowl, beat the eggs together with the sour cream until smooth.

Season the mixture with salt and pepper, and, if you like, a pinch of freshly grated nutmeg gives it an extra depth of flavor—I highly recommend it for a classic quiche taste.

Step 5: Assemble and Bake the Quiche

• sautéed vegetables from Step 2
• pre-baked pie crust from Step 3
• egg and sour cream mixture from Step 4

Increase the oven temperature to 200°C (400°F).

Spread the sautéed vegetables (from Step 2) evenly over the pre-baked pie crust (from Step 3).

Pour the creamy egg mixture (from Step 4) over the vegetables.

Bake the quiche for 20 minutes, until the filling is set and the top is lightly golden.