Mini Pumpkin Quiches
These orange-hued Pumpkin Quiches are not only a visual treat but also a sneaky way to introduce the wholesome goodness of pumpkin into the kid’s diet. The sweetness is counterbalanced by salty feta cheese and crispy cured ham—a great, easy dish for the whole family!
These tiny pumpkin quiches are perfect for brunches, appetizers, or a delightful snack. A miniature version of quiche Lorraine but with a few twists, like a sweet pumpkin purée blended inside the egg mixture, making it ultra moist and sweet. Instead of the usual bacon bits, I’ve slightly cooked cured ham to make it crunchy and feta cheese instead of the regular cheese to give this extra nice salty counterbalance and smooth touch. A tremendous autumnal dish for the whole family!
A Mini Version
When I make new recipes, I always think of what I preferred as a kid. I remember always finding a whole quiche lovely 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 nicer for kids to dig into than a big precut piece. 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!
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 large, but you could use a muffin tray too and make miniature versions. You can make many desserts, tarts, pies, or jelly in them; they are so valuable for a family kitchen!
This pumpkin quiches recipe is suitable for babies, too! Omit the ham and feta to keep the salt level low, and voila! It’s a lovely little bite for the baby to explore. Pumpkin being sweet, babies should dig this little quiche.
For grown-ups or adventurous kids, I added some chilli powder on top of mine, and it was great! So maybe leave a little chilli powder, like the mild Tajin spice mix (not sponsored), on the table just for people to spice it up a notch if they want to. I’m a big, sweet-spicy combo lover, so it was a hit for me, but I know my kids would probably never touch my food again if I spiced it up for them.
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 added 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
- 6 Small 250ml tart moulds (silicone or metal)
- 230 g pie dough rectangular
- 3 eggs
- 150 g pumpkin cut into cubes
- 100 ml heavy cream
- 75 g feta
- 50 g cured ham proscuitto or else
- salt and pepper
- Cook the pumpkin pieces until tender in the oven at 200°C (400F°) 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 and cut the excess on top.
- Cook the cured ham rapidly in the oven for 5-6 minutes at 200°C (400F°), just enough to get crunchy.
- Blend with an immersion blender the pumpkin pieces into a purée.
- 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 (375F°) for 10 minutes.
- Let it cool for 5 minutes before removing the mould and serving.