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Searching for a unique and festive addition to your holiday dinner table? Look no further! Our festive Low-Carb Quiche with Pumpkin, Feta and Cranberries is a game-changer for health-conscious foodies.
This recipe takes the classic quiche and gives it a seasonal twist with the rich flavors of pumpkin and the tangy kick of feta. It’s not just a feast for your taste buds but also a visual treat that’s sure to impress your guests. What makes this quiche stand out is its grain-free, keto-friendly base that has won over even the staunchest carb enthusiasts. Get ready to add some pizzazz to your Christmas dinner or Boxing Day spread with this easy-to-make, deliciously wholesome dish.
Why You’ll Love This Recipe
- Keto-Friendly: Perfect for those following a low-carb lifestyle.
- Festive Flavors: The combination of pumpkin and feta is perfect for holiday celebrations.
- Easy to Make: Simple instructions for a fuss-free cooking experience.
- Healthy Choice: Packed with nutritious ingredients, making it a guilt-free indulgence.
- Versatile: Great as a main dish or a side, for Christmas dinner or a Boxing Day buffet.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Creating this festive low-carb quiche is a breeze, and you only need a handful of wholesome ingredients. Here’s what you’ll need.
Parmesan Pie Crust
- Almond Flour: Forms the base of our crust, offering a nutty flavor and a perfectly tender texture that’s just right for pie bases.
- Parmesan Cheese: This is the star that brings a rich, savory depth to our pie crust. Finely grated, it melts beautifully, adding a deliciously cheesy crunch. Pecorino Romano is a good alternative to Parmesan.
- Egg: Acts as a binder, holding all the ingredients together to ensure your crust is sturdy and holds up to any filling.
- Xanthan Gum: A key ingredient for gluten-free baking, xanthan gum helps give the crust structure and elasticity.
- Butter: Adds richness and helps to create a flaky, irresistible texture in the crust.
Pie Filling
- Pumpkin: Chopped, perfect for adding a sweet, earthy flavor. Hokkaido or Delicata squash are some of the best options as they don’t require peeling.
- Olive Oil: For roasting and sautéing, use extra virgin. Ghee can be used instead.
- Red Onion: Adds a slight sweetness and texture.
- Garlic: Minced, for a touch of aromatic depth.
- Spices: Paprika and Ground Coriander for a warm, festive touch.
- Lemon Zest: To add a fresh, citrusy zing.
- Cranberries: For a tart and fruity contrast. Fresh or even frozen will work.
- Balsamic Vinegar: Enhances the cranberries’ flavor.
- Kale: A nutritious green, adding color and texture.
- Coconut Aminos: A soy sauce alternative that adds a savory note. Tamari sauce can be used instead.
- Fresh Cilantro: For a burst of herby freshness. Parsley will work if you’re not keen on cilantro.
- Feta Cheese: Crumbled, adding a creamy, tangy element.
- Eggs: To bind the filling together and create that classic quiche texture.
- Sea Salt and Pepper: To season the dish to your taste.
Absolutely! For a nut-free version of the pie crust, try our Nut-Free Pie Crust recipe that uses coconut flour and flax meal. It’s just as delicious and caters to those with nut allergies.
Yes you can! The pie crust in this quiche uses Parmesan cheese which is made from animal rennet. You can use our 5 Ingredient Pie Crust instead.
No problem! Spinach or chard makes a great alternative to kale. They both blend seamlessly into the quiche, offering a similar nutritious punch and vibrant color.
Goat’s cheese is a fantastic substitute for feta. It adds a similar creamy texture and a delightful tang to the quiche, complementing the other flavors beautifully.
How To Make Low-Carb Quiche with Pumpkin, Feta and Cranberries
Prepare the Crust. Start by making the Cheesy Parmesan Keto Pie Crust as per our separate recipe. This forms the perfect base for your quiche.
Roast the Pumpkin. Cut the pumpkin into wedges, about ½ inch (1 cm) thick. If you’re not using Hokkaido or Delicata squash, remember to peel it first. Once sliced, toss the pumpkin wedges with olive oil, paprika, ground coriander, and a pinch of salt. Roast them in the oven at 350°F (175°C) if fan-assisted, or 380°F (195°C) if conventional, for 20-25 minutes until they’re soft and have a nice golden color.
Prepare the Cranberries. In a separate tray, mix fresh cranberries with olive oil and balsamic vinegar. Roast these alongside the pumpkin for 15 minutes until they soften up.
Sauté the Veggies. Finely dice the onion and garlic. Sauté the onion in a pan with olive oil over medium-low heat until soft (about 3 minutes). Then, add the garlic and continue to fry for another minute. Blitz the kale in a food processor until fine, then add it to the pan paprika, coconut aminos, and a pinch of salt. Fry everything together for another minute.
Assemble the Quiche. Whisk the eggs in a cup, season with a little salt and pepper, and then pour them evenly over the filling. Make sure the eggs fill up the sides of the quiche.
Bake the Quiche. Bake your quiche in the oven for about 20 minutes at the same temperature as the pumpkin. The quiche is ready when the eggs are set. Garnish your quiche with the remaining feta, pumpkin, cranberries, and fresh cilantro before serving.
Tips for Best Festive Low-Carb Quiche
- Pumpkin Prep is Key: If you’re not using Hokkaido or Delicata squash, remember to peel your pumpkin. The thinner you slice it, the better it roasts, bringing out a sweet, caramelized flavor that’s irresistible.
- Roasting Brings out Flavors: Don’t rush the roasting of your pumpkin and cranberries. This step intensifies their flavors, and is essential for evenly baked pie filling.
- Even Egg Distribution: When pouring in the whisked eggs, do it slowly and evenly. This ensures every slice of your quiche has the perfect balance of egg and filling.
- Let It Rest: After baking, let your festive low-carb quiche rest for a few minutes. This helps in setting the filling, making it easier to slice and serve.
Storage Instructions
Your quiche will stay fresh and tasty in the fridge for up to 3 days. Just make sure to wrap it up or store it in an airtight container to keep it at its best.
Yes, you certainly can! This quiche freezes beautifully. Cut it into portions for easy serving, wrap them individually, and freeze. They’ll be good for up to a month. When you’re ready to eat, just thaw and reheat.
To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until it’s warmed through. You can also use a microwave, but the oven is best for keeping the crust crispy.
Tools for This Festive Low-Carb Quiche
- Pie Pan: A 9-inch (23 cm) pie pan works perfectly for this recipe. It’s just the right size to accommodate all the ingredients and ensures your quiche cooks evenly.
- Baking Beans: These are a baker’s secret weapon for pre-baking pie crusts. They help keep the crust flat and prevent it from bubbling up, giving you that perfect, even base for your filling.
- Food Processor: This comes in handy for finely chopping the kale. If you don’t have one, a good knife and some chopping skills will do the trick.
Low-Carb Pumpkin, Feta & Cranberry Quiche
Ingredients
Pie Crust
- 1 ¼ cup almond flour
- 1 ¼ cups finely grated Parmesan cheese (or any Italian-style hard cheese)
- 1 large egg
- 1 tsp xanthan gum
- 1 ½ tbsp butter (melted (22 g/ 0.8 oz))
Pie Filling
- ½ small pumpkin (about 14 oz, sliced)
- 3 tbsp olive oil (extra virgin)
- 1 medium red onion
- 2 garlic cloves (minced)
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp fresh lemon zest (organic, about ½ lemon)
- 1 cup fresh cranberries
- 1 tsp balsamic vinegar
- 3.5 oz kale (small bunch)
- 1 tbsp coconut aminos
- bunch of fresh coriander (stalks removed)
- ¾ cup crumbled feta cheese
- 4 large eggs
- sea salt and pepper (to taste)
Instructions
- Start by making the Cheesy Parmesan Keto Pie Crust as per our separate recipe. This forms the perfect base for your quiche.
- To make the filling, set the oven to
350 °F (175 °C), or 380 °F (195 °C). Slice the pumpkin into 1 cm thick wedges. Toss with olive oil, paprika, ground coriander, and a pinch of salt. Roast for 20-25 minutes until soft and golden. - Mix cranberries with olive oil and balsamic vinegar on a separate tray. Roast for 15 minutes until soft.
- Sauté the onion in olive oil until soft, then add garlic. Add finely chopped kale, paprika, coconut aminos, and a pinch of salt. Cook for one minute.
- Spread the kale mixture over the baked crust. Add crumbled feta, roasted pumpkin, cranberries, and chopped cilantro. Sprinkle with lemon zest.
- Whisk eggs with a pinch of salt and pepper. Pour evenly over the filling.
- Bake in the oven for 20 minutes or until the eggs are set.
- Garnish with remaining feta, pumpkin, cranberries, and fresh cilantro. Serve warm or at room temperature.
Nutrition
Notes
- Serving Size: 1 slice.
- Serving Temperature: This quiche can be enjoyed hot or cold. If serving cold, let it cool down to room temperature first.
- Pumpkin Prep: If you’re not using Hokkaido or Delicata squash, remember to peel your pumpkin.
- Storage: Keep leftovers in the fridge, wrapped or in an airtight container, for up to 3 days. For freezing, slice the quiche, wrap each portion, and freeze for up to a month. Thaw and reheat in the oven at 350°F (175°C) for best results.
- Meal Prep Friendly: Make ahead for a convenient and healthy meal option during busy weeks.
I gotta say the combination of pumpkin, feta, and cranberries is a real game-changer – festive, flavorful and keto-friendly all in one!
100% agreed! 🙂
This recipe sounds absolutely delicious, Martina! Thank you for offering yet another splendid dish for our holiday table! ❤️
Glad you enjoyed! ❤️
I’ve had a go and love the flavors. I think my oven is a bit off though as this is the fourth recipe that was a bit too overcooked. None of the 3 other were yours by the way. Martina, what is your trick for achieving the perfect crispy crust on the base without burning it?
Oh no, I’m sorry the crust was overcooked. You could wrap the edges in aluminum foil, or loosely cover the whole pie with it, tucking the foil under the dish but making sure it doesn’t touch the pie – that usually does the trick. I’d definitely check the oven setting, maybe drop the temperature by 20 degrees.