Roasted Pumpkin, Gruyère and Spinach Quiche
Recipe type: Main
  • Crust
  • 1 store bought 9-in pie crust, thawed
  • Filling
  • 4 cups of diced sweet pumpkin
  • 1 tablespoon olive oil
  • 1 large red bell pepper, chopped
  • 3 garlic cloves
  • salt & pepper to taste
  • 1 cup chopped baby spinach
  • 2 cups grated Gruyère cheese
  • Egg Custard
  • 4 eggs
  • 1 cup half & half
  • salt & pepper to taste
  1. Preheat oven to 375ºF
  2. Place diced pumpkin, chopped bell pepper, and garlic cloves on baking sheet
  3. Drizzle with olive oil, season with salt and pepper to taste
  4. Roast for 15-20 minutes
  5. Meanwhile, in a medium bowl, whisk the eggs, half & half and season with salt and pepper
  6. Remove pumpkin from oven and let it cool
  7. Combine roasted pumpkin, bell pepper, spinach and Gruyère cheese in a separate bowl (don't forget to remove the garlic cloves)
  8. Spread pumpkin and cheese mixture in the prepared pie dish
  9. Pour egg mixture evenly over the filling
  10. Bake in preheated oven for 25-30 minutes or until golden and egg is set
  11. Serve warm or at room temperature
Recipe by Afropolitan Mom at