Traditional quiche is given a French twist with the addition of Herbes de Provence and creamy brie cheese. And as if that wasn’t delicious enough, it’s also given a seasonal twist as well with the addition of diced autumn pumpkin. This pumpkin, ham, and brie quiche will definitely make you wish fall could last all year long.

Right now, it’s full-on pumpkin season. Now, that probably makes many of y’all seriously happy, especially if you’re a fan of pumpkin pasta, pumpkin deviled eggs, pumpkin no-bake cookies, pumpkin bread, pumpkin stew, pumpkin whoopie pies, or even pumpkin breakfast cookies. But today, I’m about to make every single one of you crazy-excited to try something drastically different and bake up a pumpkin quiche. And yeah, you did just read that last sentence correctly. I totally wrote the words pumpkin quiche.

So, in case you didn’t know, pumpkin quiche is pretty much heaven in a pie crust. Who would have thought? And when a little bit of ham, cheese, and herbs are thrown into the mix, it gets even better. Oh, but wait, for a delicious French twist, let’s add in a generous amount of brie and Herbes de Provence. Sounds pretty lip-smacking, yummilicious, right? Well, you know what? It freaking is. So, make sure to give it a try before pumpkin season is over. Sadly, it never lasts long enough.

Ingredients:

• 1 Pre-Baked Pie Crust
• 1 Cup Ham, Finely Diced
• 1 (8-oz.) Brie Round
• 4 Cups Diced Pumpkin
• 4 Large Eggs
• 1 Cup Heavy Whipping Cream
• 3 Teaspoons Herbes de Provence
• 1 1/2 Teaspoons Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions:

1. Preheat oven to 350 degrees.
2. Spread half of the ham out evenly in the bottom of the pre-baked pie crust.
3. Slice the brie into thin slices. Set 8 of the longest slices of brie aside. Cut the remaining brie into small pieces. Arrange the small pieces of brie on top of the ham in the pre-baked pie crust.
4. Add the diced pumpkin.
5. In a medium bowl, whisk together the eggs, whipping cream, Herbes de Provence, salt, and pepper.
6. Pour the egg mixture over the diced pumpkin.
7. Top with the remaining finely diced ham, and then arrange the long slices of brie on top of the ham.
8. Bake for 50 to 60 minutes, or until the center of the quiche no longer wobbles when gently shaken.
9. Allow the quiche to cool for 20 minutes before serving.

Suggestions:

• I used a refrigerated pie crust for this recipe and pre-baked it according to the package instructions in a deep pie dish. I prefer using refrigerated pie crust to a pre-formed frozen pie crust because it is bigger and fits well in a deeper pie dish.
• Use a pie pumpkin or sugar pumpkin for this recipe. One small pie pumpkin will yield 4 to 8 cups of diced pumpkin after being peeled and having the seeds and pulp removed.
• Wash and rinse your pumpkin well before cutting it to remove any dirt or debris.
• It’s easier to peel the pumpkin if you cut it into quarters or eighths after scraping out the seeds and pulp.
• I dice the pumpkin into pieces between 1/4-inch and 1/2-inch. You don’t want the pieces to be too small or too large. If they are too small, they will become mushy, and if they are too large, they will not cook through completely.
• Do not remove the rind from the brie. It adds great flavor and texture to the quiche.

Improvements:

• In addition to the brie, layer a little bit of freshly grated Gruyère cheese in the quiche.
• Replace the ham in this recipe with crisp crumbled bacon.
• Garnish the quiche with a light sprinkle of additional Herbes de Provence.

Print

Yum

French Pumpkin & Ham Quiche with Brie

Ingredients:

• 1 Pre-Baked Pie Crust
• 1 Cup Ham, Finely Diced
• 1 (8-oz.) Brie Round
• 4 Cups Diced Pumpkin
• 4 Large Eggs
• 1 Cup Heavy Whipping Cream
• 3 Teaspoons Herbes de Provence
• 1 1/2 Teaspoons Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions:

1. Preheat oven to 350 degrees.
2. Spread half of the ham out evenly in the bottom of the pre-baked pie crust.
3. Slice the brie into thin slices. Set 8 of the longest slices of brie aside. Cut the remaining brie into small pieces. Arrange the small pieces of brie on top of the ham in the pre-baked pie crust.
4. Add the diced pumpkin.
5. In a medium bowl, whisk together the eggs, whipping cream, Herbes de Provence, salt, and pepper.
6. Pour the egg mixture over the diced pumpkin.
7. Top with the remaining finely diced ham, and then arrange the long slices of brie on top of the ham.
8. Bake for 50 to 60 minutes, or until the center of the quiche no longer wobbles when gently shaken.
9. Allow the quiche to cool for 20 minutes before serving.

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With its velvety, rich egg custard filling, golden, bubbling cheese, and perfectly flaky crust, quiche is always a crowd-pleaser. But what really makes it special is how it turns leftover ingredients, like a bit of spinach, some ham, or that last piece of cheddar, into something truly delicious. You can customize it endlessly with your favorite meats, vegetables, and cheeses, making each quiche uniquely yours. We’ve rounded up some of our absolute favorite must-bake quiche recipes that we hope you and your family will find utterly irresistible. CLICK HERE for the recipes.

Instead of throwing away the seeds from the pumpkin you use to make this French Pumpkin & Ham Quiche with Brie, use the seeds to make these Buttery Chili Roasted Pumpkin Seeds. Fall is the perfect time of year to enjoy a seasonal snack with a hint of salt and a slightly spicy chili kick, so make sure you don’t throw away your pumpkin seeds after you carve your pumpkins this year. After these pumpkin seeds are boiled in salted water they are then oven-roasted with melted butter, chili powder, and onion powder. Once they’re finished baking, sprinkle the roasted pumpkin seeds with a bit of sea salt for the perfect savory nibble. Enjoy these pumpkin seeds as a snack during the fall months, or use them to garnish a comforting bowl of pumpkin soup or a fresh garden salad topped with dried cranberries and diced apples. CLICK HERE for the recipe.

Make sure to check out all of the other great Fantastical Food Fight “Pumpkin” recipes below.

• April’s Pumpkin Pie by Veggies First, Then Dessert
• Blackberry Pumpkin Muffins by Loving Life
• French Pumpkin & Ham Quiche with Brie by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pumpkin Brownies with Chocolate Swirl by A Day in the Life on the Farm
• Pumpkin Chocolate Chip Pudding Cookies by Amy’s Cooking Adventures
• Pumpkin Mug Cake by Fantastical Sharing
• Pumpkin Overnight Oats with Flax Seeds and Ginger by Karen’s Kitchen Stories
• Roasted Red Pumpkin Hummus – Vegan & Gluten Free by Sneha’s Recipe
• The Best Ever Classic Pumpkin Bread by Making Miracles