There’s something truly magical about the warm, comforting flavors of autumn all wrapped up in one dish, which is exactly what makes this Pumpkin Quiche with Bacon and Sage Recipe an absolute showstopper. Imagine tender cubes of roasted pumpkin mingling with crispy bacon and fragrant sage, all nestled inside a perfectly flaky, buttery crust. This delightful quiche perfectly balances savory and slightly sweet notes, making it an irresistible treat for brunch, lunch, or even a cozy dinner with friends and family. Once you make this Pumpkin Quiche with Bacon and Sage Recipe, it’s sure to become a cherished favorite in your kitchen!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and just a handful of essential ingredients, each playing a crucial role in building the dish’s rich flavor, texture, and aroma. From the all-purpose flour that creates the buttery crust to the sage which adds that earthy aromatic touch, every component is carefully chosen to make this quiche sing.
- 330 g all-purpose flour: The base for a tender and flaky crust that holds all the filling perfectly.
- 230 g butter: Adds richness and helps create that irresistibly flaky texture in the dough.
- 1 teaspoon salt: Enhances the flavors in both crust and filling.
- 1 egg: Binds the dough and adds structure.
- 20 g water: Just enough moisture to bring the dough together.
- 1 egg yolk: For brushing the crust, giving it a gorgeous golden finish.
- 700 g pumpkin: The star of the show, roasted to sweet, tender perfection.
- 5 tablespoons olive oil: Used for roasting and sautéing, adding depth and richness.
- Salt and pepper: Key seasonings that bring the flavors to life.
- 1 onion: Caramelized for sweetness and complexity.
- 250 g bacon: Crispy and savory, adding an irresistible smoky element.
- 2 tablespoons sage: Fresh sage to infuse the filling with a fragrant earthiness.
- 50 g Gruyere cheese: Adds a nutty, melty layer that complements pumpkin beautifully.
- 2 eggs: Combined with cream to create a luscious custard filling.
- 200 g heavy cream 35%: For that creamy, silky texture in the quiche filling.
- Sage leaves, olive oil, pepper: For garnishing and finishing touches.
How to Make Pumpkin Quiche with Bacon and Sage Recipe
Step 1: Prepare the Dough
Begin by mixing together the flour, butter, and salt in a bowl. Using your hands—gloves if you prefer—rub the mixture for 2 to 3 minutes until it looks like wet sand with a lovely yellow tint. This is key for that flaky crust everyone loves. Next, add the egg and water, kneading gently until the dough feels firm and elastic. Wrapping it up in plastic wrap, refrigerate the dough for an hour so it can rest and develop the perfect texture.
Step 2: Roll Out and Bake the Tart Crust
After resting, bring the dough out to soften for 10 minutes, then roll it between two sheets of parchment paper, dusting with flour so it doesn’t stick. Aim for about half a centimeter thickness. Prepare a 28 cm springform tart pan by buttering and flouring it, then carefully transfer the dough over using the parchment paper and rolling pin trick. Press the dough up the sides, letting the edges overhang rather than trimming, which helps keep the crust higher and prevents shrinking. Prick the base with a fork, line with parchment paper, add pie weights or raw legumes, and bake at 160°C (320°F) for 30 to 40 minutes.
Step 3: Prepare the Pumpkin and Filling
While the crust bakes, cut your pumpkin into cubes and coat with 3 tablespoons of olive oil, salt, and pepper. Roast it in the oven at 180°C (350°F) for about 20 to 25 minutes until tender and caramelized. Meanwhile, sauté chopped onion and bacon cubes in 2 tablespoons of olive oil until they turn golden and caramelized. Mix the roasted pumpkin and fresh sage with the onion and bacon, seasoning with salt and pepper to taste, then set aside to cool.
Step 4: Assemble and Bake the Quiche
In a bowl, whisk together Gruyere cheese, eggs, heavy cream, and a pinch of pepper to form the custard. Lower your oven to 150°C (300°F). Spread the pumpkin filling evenly over the cooled tart crust and pour the custard mixture on top. Carefully slide the tart pan back into the oven and bake for 45 to 50 minutes, until the quiche is golden and set. Let it cool before trimming the edges for a clean finish.
Step 5: Garnish and Serve
To finish, garnish your Pumpkin Quiche with Bacon and Sage Recipe with fresh sage leaves, a drizzle of olive oil, and a sprinkle of fresh pepper. This simple step adds freshness and a hint of color, making it as beautiful to look at as it is delicious to eat.
How to Serve Pumpkin Quiche with Bacon and Sage Recipe
Garnishes
Adding a few fresh sage leaves and a drizzle of good-quality olive oil right before serving not only brightens the dish visually but enhances those herbal notes that make this quiche so special. A light crack of black pepper on top also adds a little kick to the overall flavor profile.
Side Dishes
This quiche pairs wonderfully with crisp, fresh salads like a simple arugula or mixed greens dressed lightly with lemon vinaigrette, balancing the richness of the quiche. Roasted root vegetables or a bowl of butternut squash soup can also complement this dish beautifully if you’re aiming for a heartier meal.
Creative Ways to Present
If you want to impress your guests, serve individual slices of the quiche alongside a small herb salad or microgreens, garnished with a sage leaf and a tiny drizzle of balsamic glaze. For brunch, pair it with a colorful fruit salad or warm artisanal bread to round out the presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Quiche with Bacon and Sage Recipe, wrap up any leftovers tightly in plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to three days without losing its delightful texture and flavor.
Freezing
You can freeze the quiche either before or after baking. If freezing raw, wrap it securely with plastic wrap and aluminum foil then freeze for up to two months. To freeze baked quiche, cool completely, then wrap and freeze similarly. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat slices gently in a preheated oven at 160°C (320°F) for about 15-20 minutes until warmed through, which helps preserve that flaky crust and creamy filling. Avoid microwaving if possible, as this can make the crust soggy.
FAQs
Can I use a store-bought pie crust instead of making my own?
Absolutely! While homemade dough adds a wonderful freshness and flakiness, store-bought pie crust can definitely save time and still yield delicious results.
What type of pumpkin is best for this recipe?
Use a sugar pumpkin or any small, sweet pumpkin variety rather than a large carving pumpkin. These have a better texture and natural sweetness perfect for roasting and quiche filling.
Can I substitute bacon with another ingredient?
If you’re not a fan of bacon or want a vegetarian version, sautéed mushrooms or smoked tempeh can add a similar smoky depth and texture.
Is it necessary to use Gruyere cheese?
Gruyere has a lovely nutty flavor that melts beautifully but you can substitute it with Swiss cheese, Emmental, or even a sharp cheddar for a different twist.
Can I make this quiche ahead of time for a gathering?
Yes! This Pumpkin Quiche with Bacon and Sage Recipe is perfect for making a day ahead. Just reheat before serving or serve at room temperature with a fresh salad.
Final Thoughts
If you’re craving a dish that’s both comforting and elegantly flavorful, the Pumpkin Quiche with Bacon and Sage Recipe is a must-try. It’s the kind of recipe that’s sure to become a beloved staple whether for lazy weekend meals or impressing guests. Go ahead and give it a try—you’ll love the comforting blend of pumpkin, bacon, sage, and creamy custard wrapped in a flaky crust that feels like a warm hug from the inside out.
Print
Pumpkin Quiche with Bacon and Sage Recipe
- Prep Time: 60 minutes
- Cook Time: 125 minutes
- Total Time: 185 minutes
- Yield: 8-10 servings
- Category: Quiche
- Method: Baking
- Cuisine: French
Description
A savory and comforting pumpkin quiche enhanced with the smoky flavor of bacon and aromatic sage, baked in a buttery homemade crust and finished with creamy gruyere filling. Perfect for fall gatherings or a hearty brunch.
Ingredients
For the Dough
- 330 g all-purpose flour
- 230 g butter
- 1 teaspoon salt
- 1 egg
- 20 g water
- 1 egg yolk (for egg wash)
For the Filling
- 700 g pumpkin
- 5 tablespoons olive oil (divided: 3 tbsp for roasting, 2 tbsp for sautéing)
- Salt, to taste
- Pepper, to taste
- 1 onion, finely chopped
- 250 g bacon, cubed
- 2 tablespoons fresh sage, chopped
- 50 g gruyere cheese
- 2 eggs
- 200 g heavy cream (35% fat)
- Sage leaves (for garnish)
- Additional olive oil (for drizzling garnish)
Instructions
- Make the dough: In a bowl, combine flour, butter, and salt. Rub them together wearing gloves until the mixture resembles wet sand, about 2-3 minutes. Add the egg and water and knead until a firm, elastic dough forms. Wrap in plastic and refrigerate for 1 hour.
- Prepare dough for baking: Remove dough from refrigerator and let soften for 10 minutes at room temperature. Preheat the oven to 160°C (320°F) with the fan on. Roll out the dough between two parchment sheets into a 0.5 cm thick round sheet, about 28 cm in diameter.
- Assemble tart shell: Butter and flour a 28 cm springform tart pan. Using the bottom parchment sheet and rolling pin, transfer dough to tart pan. Press dough to fit pan sides, leaving overhang. Prick dough surface with fork. Cover with parchment and fill with pie weights or raw legumes. Fold edges of parchment inward.
- Bake crust: Place tart pan on baking pan lined with parchment and bake for 30-40 minutes. Remove weights and parchment, brush with egg yolk wash, then bake 10 more minutes until golden. Cool for 20 minutes.
- Roast pumpkin: Increase oven to 180°C (350°F). Cube pumpkin and toss with 3 tablespoons olive oil, salt, and pepper. Roast in a pan for 20-25 minutes until tender.
- Sauté bacon and onion: In a frying pan over medium heat, warm 2 tablespoons olive oil. Add finely chopped onion and bacon cubes, sauté 4-5 minutes until caramelized.
- Combine filling: Add roasted pumpkin, chopped sage, salt, and pepper to the pan with bacon and onion. Mix well, remove from heat, and let cool.
- Prepare custard: In a bowl, whisk gruyere cheese, eggs, heavy cream, and a dash of pepper until combined.
- Assemble and bake quiche: Lower oven to 150°C (300°F). Spread pumpkin filling evenly over the cooled tart crust, drizzle custard over top. Bake for 45-50 minutes until golden and set.
- Finish and serve: Remove quiche from oven, trim excess dough edges. Garnish with sage leaves, drizzle olive oil, sprinkle pepper, slice, and serve warm or at room temperature.
Notes
- Pie weights can be replaced with dried legumes like beans or rice to prevent crust puffing.
- Allow the tart crust to cool before adding filling to prevent sogginess.
- Use fresh sage for best flavor; dried sage can be substituted but reduce quantity.
- The quiche can be served warm or cooled; refrigerate leftovers and reheat before serving.
- Rolling dough between parchment helps prevent sticking and makes transferring easier.
