Pumpkin Quiches

Elevate your brunch game with these delightful mini Pumpkin Quiches—a savory twist on classic pumpkin dishes that’s perfect for fall gatherings or meal prep. Featuring a buttery, pre-made pie crust base filled with a rich combination of creamy pumpkin puree, eggs, and heavy cream, these bite-sized wonders are flavored with a hint of warming spices like nutmeg and cinnamon, balanced by the sharpness of Gruyere or cheddar cheese. Optional sautéed onions add an extra touch of flavor, while a sprinkle of fresh parsley gives them a bright, elegant finish. Ready in under an hour and baked to golden perfection in a convenient muffin tin, these quiches are an effortless way to impress your family or guests. Serve warm or at room temperature for a cozy, seasonal bite that’s as portable as it is delicious!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 sheets pre-made pie crust
• 1 cup pumpkin puree
• 4 large eggs
• 0.5 cup heavy cream
• 0.75 cup shredded Gruyere or cheddar cheese
• 0.25 cup diced onion (optional)
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 teaspoon olive oil
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with parchment paper liners.

Step 2

Roll out the pre-made pie crust and use a round cookie cutter (about 3.5 inches in diameter) to cut 12 circles. Gently press one circle of dough into each cup of the muffin tin to form a mini crust.

Step 3

In a small skillet, heat the olive oil over medium heat. Add the diced onion (if using) and sauté for 2-3 minutes until softened and translucent. Remove from heat and let cool slightly.

Step 4

In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, ground nutmeg, ground cinnamon, salt, and pepper until smooth.

Step 5

Divide the sautéed onion (if using) and shredded cheese evenly among the muffin cups, sprinkling them into the pie crusts.

Step 6

Pour the pumpkin mixture into each muffin cup, filling them almost to the top but leaving a small gap to avoid overflow during baking.

Step 7

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the quiches are set and the tops are slightly golden.

Step 8

Remove the muffin tin from the oven and let the quiches cool for about 5 minutes before carefully removing them from the tin.

Step 9

Garnish with chopped fresh parsley if desired and serve warm or at room temperature.

Nutrition Facts

Serving size	(1193.6g)

Amount per serving	% Daily Value*
Calories	3690.2

Total Fat 247.2g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 3.2g
Cholesterol 958.9mg	0%
Sodium 3937.2mg	0%
Total Carbohydrate 295.1g	0%
Dietary Fiber 18.4g	0%
Total Sugars 15.0g
Protein 79.0g	0%

Vitamin D 182IU	0%
Calcium 982.3mg	0%
Iron 17.6mg	0%
Potassium 1224.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 8.5%

Carbs: 31.7%