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Pumpkin season is almost over, so I decided to post one more pumpkin recipe before the pumpkins are gone! There are many pumpkin sweet recipes out there, but I wanted to use pumpkin to make a main dish, so why not a Pumpkin Tomato Halloumi Cheese Quiche?
I love quiches because they are delicious and quite simple to prepare. And of course, you can be very creative with the filling, which makes us never get tired of it!
Ideally, the quiche dough is prepared from scratch, but I wanted to make something a bit quicker. So I cheated again and used a store-bought dough. I will still prepare the dough from scratch one day!
But I was hungry and I had basically all the ingredients ready for it.
I had the pumpkin ready because I used half of it to prepare my pumpkin soup with coconut milk which made the process a lot faster. But if you don’t have your pumpkin already prepared, then I advise you to not do it like me and start to make the quiche when you are already hungry!
The roasting of the pumpkin takes a while, around 20 minutes and then the quiche has to bake for another 40 minutes.
Since I used feta cheese for my other quiche recipe, I wanted to try another type of cheese for this one. Although, I’m sure feta cheese would be perfect with this one too! So I thought about halloumi cheese because it is also a salty cheese, with a firm, nice texture and it comes already seasoned, which gives an extra flavor to the dish.
Also, halloumi cheese, different from feta cheese, melts when in the oven, so it kind of spreads nicely around the other ingredients. This is great because it makes the cheese to be quite well distributed around the dough.
This is a great non-sweet recipe for pumpkin season! I recommend you give it a try!
Pumpkin Tomato Halloumi Cheese Quiche Recipe Ingredients:
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Pumpkin: I used roasted Hokkaido pumpkin (also known as Red kuri squash or Japanese squash). For my Pumpkin soup with coconut milk, I used only half of a pumpkin, so I decided to use the other half to make this quiche.
Halloumi cheese: Delicious cheese is mandatory for this quiche! Halloumi cheese is already seasoned, which gives a bit of a boost to the flavor. Also, we don’t have to add a lot of salt, since it is a salty cheese. It has a firm consistency, but it melts once in the oven.
Tomatoes: I used cherry tomatoes with 3 different colors because I like the taste and the look. You can use another type of tomato if you prefer.
Store-bought pie dough: I didn’t want to spend too much time preparing the quiche, so I used store-bought pie dough, which works perfectly fine and saves some time.
Eggs: As I mentioned in this post, quiche is basically an omelet pie, so eggs are very important! I used 2 big eggs for this recipe.
Cooking cream: I used 13% fat cooking cream for this recipe.
Pepper: Helps with the seasoning.
How to make Pumpkin Tomato Halloumi Cheese Quiche:
Very simple and easy recipe with a delicious result! Here is how you make it:
First, we have to prepare the pumpkin. Cut the pumpkin into slices and roast it in the oven to 250°C/480°F, until soft with the top slightly darker. Let it cool down a bit before removing the peel and seeds. Cut it into smaller pieces.
Then, decrease the temperature of the oven to 200°C/390°F and set the pie dough in a pie tray. Remove the excess dough, otherwise it will burn in the process. Prick the dough with a fork to avoid air bubble formation. Place the pie dough in the center of the oven and let it there, for about 10 minutes, while you prepare the other ingredients.
Cut the tomatoes in half and the halloumi cheese into cubes. In a bowl, crack the eggs and beat them. Once the eggs are well beaten, add the cream, salt, and pepper and whisk them until reach a uniform mix.
Take the pie dough out of the oven and spread the ingredients uniformly over the dough. Pour the cream-egg mixture evenly over the “dry” ingredients (pumpkin, halloumi cheese, and tomatoes).
Place the quiche in the center of the oven and bake it for 40 minutes or until the top is golden. Since all ovens are different, keep an eye on the quiche so it doesn’t burn.
And your quiche is done!
It goes really well with a fresh salad or cooked vegetables.
I hope you enjoy it!
Pumpkin Tomato Halloumi Cheese Quiche
Delicious and simple Pumpkin Tomato Halloumi Cheese Quiche. Perfect for pumpkin season!
- 300 g roasted pumpkin, (I used Hokkaido pumpkin )
- 200 g halloumi cheese
- 150 g cherry tomatoes, (around 12 tomatoes)
- 200 g cooking cream
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 250 g store-bought pie dough
Pumpkin preparation:
Open the pumpkin, cut it in slices and roast it in the oven to 250°C/480°F, until soft with the top slightly darker.
Wait for the pumpkin to cool down a bit and remove the peel and seeds. Cut it in smaller pieces.
Quiche preparation:
Preheat the oven to 200°C/390°F. Set the pie dough in a pie tray, remove the excess dough and prick it with a fork to avoid air bubble formation.
Put the pie dough in the center of the oven and let it bake while you prepare the ingredients, around 10 minutes. Cut the pumpkin, halloumi cheese and tomato.
In a bowl crack the eggs and beat them with a fork. Once the eggs are well beaten, add the cream, salt and pepper and whisk it all together until uniform.
Once the ingredients are cut, spread them around the dough and pour the beaten mixture eggs-cream, spreading it evenly over the filling. Bake it in the center of the oven for 40 minutes or until the top is golden.
Looking for some dessert ideas? Check these recipes below:
- Simple and delicious Pear cake
- Fudgy Brownie with walnuts and chocolate chips
- Apple Pie with Marzipan
