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Pumpkin Quiche


  • 1 sheet of puff pastry from the 500 g pack of Koch = 250 g.
  • 1e big carrot
  • 1e half onion
  • 1e clove of garlic
  • 100 g feta cheese
  • 1en half Hokkaido pumpkin (small)
  • 3 eggs
  • 50 ml milk
  • Leek 5 cm
  • Salt
  • Pepper
  • Herbs of Provence
  • Rosemary
  • Sunflower oil for frying


Defrost the puff pastry for about 30 minutes at room temperature.
Cut carrots, onion and leek into small pieces.
Clean half the Hokkaido pumpkin and cut into thin slices.


Heat some sunflower oil in a pan and sauté onion, leek, garlic and carrots. Add salt, pepper and a little water to deglaze. Continue cooking over medium heat until the water has evaporated.

Whisk 3 eggs in a bowl. Add milk and the fried carrots with onions and leek. Cut the feta cheese into small cubes and add it to the egg mix. Season with herbs of Provence, salt and pepper.

Heat some sunflower oil in a pan and fry the Hokkaido pumpkin slices over medium heat together with the rosemary and a bit of salt. Cook until the pumpkin gets soft. If the pan gets too dry, add some water.

Roll out the defrosted puff pastry on a floured work surface and place it in a baking tin covered with baking paper, preferably round.
Adjust the puff pastry well to the shape of the baking tin. Any excess dough is removed and possibly made into snacks.

Prick the bottom of the puff pastry a few times with a fork and then spread the egg mixture well in the form. At the end, place the fried pumpkin strips in a circle on the egg mixture and press them lightly.

Bake the quiche at 180 ° convection oven for 35 – 45 minutes.
Tip: until the dough is nicely golden brown at the edges.

Wish you a good appetite,
Team Koch

quiche di zucca

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The recipe star

Koch Puff Pastry

The freshly frozen puff pastry is suitable for both sweet and savoury dishes. Hydrogenated fat free.

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