Instructions
- Roast the pumpkin. Preheat oven to 400°F (200°C). Peel and dice sugar pumpkin or butternut squash into ½-inch cubes (you'll need about 2 cups). Toss with 1 tablespoon melted butter, a pinch of salt, and pepper on a baking sheet. Spread in a single layer. Roast for 20-25 minutes, stirring once halfway through, until tender and lightly caramelized at the edges. Let cool while you prepare the other components.
- Blind bake the crust. Reduce oven to 375°F (190°C). Roll out your pie crust and press it into a 9-inch tart pan. Trim excess, leaving a ½-inch overhang. Fold under and crimp edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, brush with beaten egg white, and bake 5 more minutes until lightly golden. Set aside and reduce oven to 325°F (165°C).
- Make brown butter and fry the sage. In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Once melted and foaming, add the fresh sage leaves (make sure they're completely dry). Fry until the leaves are crispy and darker green, 1-2 minutes — they'll continue to crisp as they cool. Remove sage leaves with a slotted spoon to paper towels. Continue cooking the butter, swirling the pan, until it turns golden brown with a nutty aroma, about 2 minutes more. Watch carefully — it can burn quickly. Remove from heat immediately.
- Sauté the aromatics. Return the skillet with brown butter to medium heat. Add the finely diced shallot and minced garlic. Cook, stirring, until softened and fragrant, about 2 minutes. Let cool slightly.
- Make the custard. In a large bowl, whisk the eggs until smooth. Add heavy cream, whole milk, nutmeg, salt, pepper, cinnamon, and cayenne. Add the brown butter mixture (including the shallots and garlic) and whisk until completely combined. The warm spices complement the pumpkin beautifully without making it taste like dessert.
- Assemble and bake. Scatter the roasted pumpkin cubes evenly over the bottom of the blind-baked crust. Sprinkle half of the grated Gruyère over the pumpkin. Pour the custard mixture slowly and evenly over the filling. Sprinkle the remaining Gruyère and all of the Parmesan on top. Crumble the fried sage leaves and scatter over the surface.
- Bake to perfection. Place on a baking sheet and bake at 325°F for 35-40 minutes. The quiche is done when the edges are set but the center still has a very slight jiggle when gently shaken. The top should be golden brown with melted, lightly browned cheese.
- Rest before serving. Let the quiche cool on a wire rack for at least 15 minutes before slicing. The flavors deepen as it cools, and it's actually best served slightly warm rather than piping hot. Garnish with a few extra fried sage leaves if desired.
Chef's Tips for Success
- Use sugar pumpkin, not carving pumpkins — sugar pumpkins (also called pie pumpkins) are smaller, sweeter, and less watery. Butternut squash is an excellent substitute.
- Roasting is crucial — it concentrates the pumpkin's sweetness and drives off moisture. Never skip this step or use canned pumpkin puree.
- Watch the brown butter closely — it goes from nutty and perfect to burnt in seconds. Remove from heat as soon as it's golden.
- Dry the sage leaves completely — wet sage will spatter violently in hot butter. Pat them dry with paper towels.
- The cinnamon is subtle — just enough to enhance the fall flavors without crossing into dessert territory.
Recipe Variations
- Add caramelized onions: Toss in ½ cup deeply caramelized onions for extra sweetness and depth.
- Make it heartier: Add 4 ounces crumbled cooked Italian sausage or crispy pancetta.
- Cheese swap: Try aged Gouda, Comté, or a blend of fontina and Parmesan.
- Add hazelnuts: Toast and chop 2 tablespoons hazelnuts and sprinkle over before baking for crunch.
- Herb variation: Substitute fresh thyme or rosemary for half of the sage.
Storage & Reheating
Refrigerate: Cover tightly and store up to 4 days. The flavors actually meld and improve on day two.
Freeze: Wrap cooled quiche in plastic wrap, then foil. Freeze up to 3 months. The pumpkin texture holds up beautifully.
Reheat: From fridge: 350°F for 15 minutes. From frozen: 325°F for 35-40 minutes, covered with foil.