Mini Pumpkin Quiches with Feta and Cured Ham
These vibrant Pumpkin Quiches are a delicious way to sneak nutritious pumpkin into kids’ meals. Tangy feta cheese and crispy ham perfectly balance the pumpkin’s natural sweetness.
These mini pumpkin quiches are perfect for brunch, appetizers, or a tasty snack! A fun twist on classic quiche Lorraine, they feature a creamy pumpkin purée blended into the egg mixture for extra moisture and sweetness. Instead of bacon, crispy cured ham will bring a savoury crunch, while crumbled feta provides a deliciously salty and smooth contrast to the sweet pumpkin.
A Mini Version
When I make new recipes, I always think of what I preferred as a kid. I remember always finding a lovely quiche fresh out of the oven. I enjoyed looking at my mom cutting into it, wishing I could do it, too! Those miniature versions make it much easier for kids to dig into. It’s all psychological, just like when the kids participate in a recipe; they tend to like it more. It’s all about perception with the little ones! Nobody wants just a piece. We want the whole thing!
The Moulds
To make mini quiches, you’ll need mini moulds. I use silicone ones, but you could also use metal versions with a bottom that detaches. Make sure to grease up your metal moulds before adding the pie dough. They measure about 2 cm (1 inch) thick and 10 cm wide, but you could also use a muffin tray to make miniature versions. You can make many desserts, tarts, pies, or jelly in them; they are so valuable for a family kitchen! The Cooking time for a mini quiche is sensibly the same, although if you choose to go standard size, it’ll need more time to cook.
Baby Version
This pumpkin quiche recipe is suitable for babies, too! Omit the ham and feta to keep the sodium level low! It’s a lovely little bite for the baby to explore. Pumpkin is sweet, and babies should dig right into this little quiche. Eggs are part of the list of allergens for babies; make sure to give small amounts the first time and monitor the baby for an hour or two after ingestion to ensure he’s okay. They must present these allergenic foods early so their little bodies can adjust. If you want to learn all about eggs and babies, check out this link!
FAQ
Can I use bacon and cheddar instead?
Yes, you can use bacon bits instead of the cured ham and regular cheddar instead of feta; then it would turn into a pumpkin quiche Lorraine. Still delicious!
Can I make a regular-size quiche with this recipe?
Yes! The quantities stay the same, but you must cook the quiche for fifteen more minutes.
Can I use canned pumpkin purée instead of fresh?
This is up to you, although make sure no sugar or spices are added to your canned pumpkin puree. It will save 25 minutes of cooking, although nothing tastes as good as a fresh veggie! So this choice is up to you.
Can I switch the pumpkin to butternut squash?
Yes, of course, both are equally delicious!
Other Mini-Recipes
Mini Pumpkin Quiches
Equipment
- 6 Small 250ml tart moulds (silicone or metal)
Ingredients
- 230 g pie dough rectangular
- 3 eggs
- 150 g pumpkin cut into cubes, or puréed
- 100 ml heavy cream
- 75 g feta
- 50 g cured ham prosciutto or serrano
- salt and pepper
Instructions
- Cook the pumpkin pieces until tender in the oven at 200°C (400°F) for 20-25 minutes.
- Extend your pie dough on a cutting board and cut a slightly larger circle than the moulds.
- Had the pie dough to the bottom of each mould, poking holes with a fork and cut the excess on top.
- Cook the pie dough next to the cured ham in the oven for 4 minutes at 200°C (400°).
- Blend the pumpkin pieces into a purée with an immersion blender.
- Add the three eggs, cream, salt and pepper and blend until smooth.
- Add crumbled feta and ham to each pie dough's bottom and cover with the egg mixture.
- Cook on a rack at 180°C (375°F) for 10-12 minutes.
- Let it cool for 5 minutes before removing the mould and serving.
Video
Notes
Nutrition
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Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
These look absolutely beautiful and delicious! I’ll be making them this thanksgiving! Thanks for posting!
Yes! Great Thanksgiving idea!
Looks great! I just may try it! I love quiche!
If you venture this way! You’ll never go back to a regular quiche, careful and enjoy!
I love this idea! Great idea for breakfasts!
yes or lunch!
these look super good and I dont even like pumpkin!
This is what i live for! Corrupting people into good food!
Looks so delicious, can definitely see these as a Thanksgiving appetizer, or a first course.
Yes, it’s a crowd pleaser for sure! Thanks for stopping by.
These look delicious. I’ve never made quiche before though I have had the dish a few times. I feel like I would really enjoy a pumpkin version of it. Will have to give this a try.
Easy to make and so yummy, let me know how it goes!
These look fantastic. What a great fall dish.
Thanks! They are perfect seasonal bites!
Great idea for a Sunday brunch!
Yes! I know, a lovely easy bite to wake up all the senses!
Having some friends over for lunch and these will be perfect with a green salad!
Your friends are gonna be back soon, trust me on this! Enjoy!
I never paired pumpkin with ham before. These were very tasty and easy to make.
Sweet & Soft pumpkin and Savoury and Crips ham the perfect combo! Love it so much!
I think these little quiches are calling my name for Sunday brunch. My kids would absolutely love them! I love how forgiving a quiche is. You can fill them with almost any additional ingredients.
Yep, easy to create with quiches!
I used canned pure pumpkin puree (because I’m always short on time) and subbed goat cheese and pancetta because that’s what I had on hand and they were incredible. so creamy and flavourful.
Great! Glad it was a success!
Love this delectable treat! Super yummy and enjoyable!
Thanks Hari!
The filling is good but I highly recommend baking your crust before filling (10-15 minutes with weights, remove and prick with a fork and bake 5 more minutes). I didn’t have the proper size so I used a muffin pan and made a dozen. I had some filling leftover so I’d recommend trying 2/3 recipe if you’re attempting the same!
Totally, right. I’ve added the instructions. Thanks for the heads up!