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4 Comments This pumpkin quiche with sausages is a little different from your average quiche. Instead of pastry, the crust is made with pumpkin, egg and arrowroot. That makes the quiche gluten free and, as an added bonus, gets a good amount of pumpkin into your meal.
Now, I’m not going to pretend a pumpkin crust has the same crispiness as proper pastry. There’s not much that can compete with that! But the pumpkin crust becomes firm enough to slice and works really well with the savory sausage filling.
Table of contents
Tip from Simone
I like to bake the pumpkin crust before adding the filling. It gives the pumpkin more time to cook and makes the crust firmer, so the finished quiche is easier to slice. You could potentially skip this step, although I haven’t tested what the result would be. For another kind of crust make sure to also check out this gluten-free pumpkin quiche with broccoli.
Ingredients and Substitutions
A few ingredients are particularly important for this pumpkin quiche:
- Pumpkin – You’ll need 500 grams/1.1 oz of pumpkin for the crust. The pumpkin is processed until finely chopped and then mixed with egg and arrowroot. Because pumpkin contains quite a bit of moisture, don’t expect the crust to become as crisp as pastry. It should be firm enough to hold the filling and cut into slices.
- Arrowroot – This helps bind the pumpkin crust and gives it more stability. You can substitute cornstarch if that’s what you have at home.
- Sausages – Remove the casings before frying the sausage meat. Browning it first gives the filling plenty of flavor. You can also use ground meat and make little meatballs yourself.
- Cherry tomatoes – These add freshness to the fairly rich sausage and egg filling. Cut them in half before adding them to the pan.
- Coconut milk – This is mixed with the eggs to make the filling. It keeps the egg mixture creamy without making it too heavy. You can substitute this for heavy cream if you prefer.
How To Make Pumpkin Quiche with Sausages
Start with the pumpkin crust. Process the pumpkin cubes with salt and pepper until finely chopped, then add the egg and arrowroot. Press the mixture firmly over the bottom and up the sides of a lined 24 cm baking tin.
Bake the crust for 20 minutes at 175°C/350°F. It won’t turn into a crisp pastry shell, but it will become firmer and will continue cooking once the filling goes in.
Meanwhile, remove the casings from the sausages and slice or break up the meat. Fry it in olive oil until nicely browned. Add the onion and cherry tomatoes and cook gently for another 4 minutes.
Whisk the eggs with the coconut milk and season with salt and pepper. Stir in the sausage mixture and pour everything into the pumpkin crust.
Bake for around 50 minutes, or until the filling is set. If the center still looks very wobbly, give it a little longer. Letting the quiche rest briefly before slicing also makes it easier to cut neat slices.
Prefer a Regular Crust?
You can absolutely make this pumpkin quiche with shortcrust pastry instead. Line the baking tin with the pastry, cover it with baking paper and baking weights and blind bake for about 15 minutes. Remove the weights and paper and bake for another 10 minutes.
In that case, don’t leave the pumpkin out! Cook the pumpkin cubes briefly until just tender and add them to the filling instead. You won’t need the arrowroot or the extra egg used for the pumpkin crust.
Storing the Quiche
Let leftover quiche cool before placing it in a covered container in the fridge. Reheat individual slices in the oven until hot throughout. The oven is preferable to the microwave if you want to keep the pumpkin crust as firm as possible.
FAQ Pumpkin Quiche with Sausages
Pumpkin contains much more moisture than a pastry dough, so this crust isn’t meant to become flaky or very crisp. Pre-baking it for 20 minutes helps it become firmer before you add the wet filling.
Yes. Cornstarch can be used instead of arrowroot to help bind the pumpkin mixture and make the crust firm enough to slice.
Yes. Blind bake shortcrust pastry first and use the pumpkin in the filling instead. Cook the pumpkin cubes until just tender before mixing them into the filling. In this version you can leave out the arrowroot and the extra egg from the pumpkin crust.
More Quiche Recipes
Pumpkin Quiche with Sausages (Gluten-Free)
Ingredients
For the crust
- 500 gr Pumpkin in cubes
- 1 egg
- 1 tbsp arrowroot
- ½ tsp salt
- ½ tsp pepper
For the filling
- 3 sausages
- 1 tbsp olive oil
- 1 onion diced
- 125 gram cherry tomatoes in halves
- 6 eggs
- 100 ml coconut milk
- salt and pepper
Equipment
- 24 cm baking tin
Instructions
- Preheat the oven to 175˚C. (350˚F)
- Grease a baking tin and cover with baking paper.
- Place the pumpkin cubes with salt and pepper in a food processor and turn into a pulp. Add the egg and the arrowroot.
- Cover the bottom and sides of the baking tin with the pumpkinmix.
- Bake in the oven for 20 minutes.
- Remove the skin of the sausages, slice finely and bake in olive oil until brown.
- Add the onion and the tomatoes and bake on low for about 4 minutes. In a separate bowl mix the eggs with the coconut milk, salt and pepper. Add the sausage mix.
- Pour into your baking tin and place in the oven for 50 minutes until set and cooked through.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
What a terrific looking dish! Haven’t made a quiche in ages, and this looks SO good. Great flavor combo — thanks.
Thanks John. I totally love all things quiche!
Wow! Printing to make once the heat is gone! Amazing idea!!!!!!!
Thanks so much. Yes it’s a pretty delicious recipe! 😉