24 Irresistible Fall Quiche Recipes for Every Day

As the leaves turn golden and the air becomes crisp, there’s nothing more comforting than the warm, savory flavors of fall.

Quiche is the perfect dish to capture the essence of the season—creamy, hearty, and endlessly versatile.

From roasted pumpkin and caramelized onions to sweet potatoes, apples, and earthy mushrooms, fall quiches combine seasonal produce, aromatic herbs, and rich cheeses for a dish that’s ideal for brunch, lunch, or dinner.

In this article, we’ve curated 24 fall quiche recipes that showcase the best autumn flavors, offering something for every palate—from sweet-and-savory combinations to classic vegetable medleys.

Whether you’re hosting a fall brunch, preparing a cozy family meal, or simply craving the flavors of autumn, these quiches are easy to make, comforting, and guaranteed to impress.

24 Irresistible Fall Quiche Recipes for Every Day

Fall is the perfect season to explore the comforting world of quiches.

With a variety of seasonal ingredients—from roasted squash and sweet potatoes to apples and mushrooms—these 24 fall quiche recipes offer endless inspiration for cozy meals, festive brunches, and family dinners.

Whether you prefer sweet, savory, or a combination of both, these quiches capture the warmth and richness of autumn, making them a must-try for anyone who loves seasonal cooking.

Autumn Harvest Quiche

Celebrate the flavors of fall with this Autumn Harvest Quiche.

Bursting with roasted butternut squash, caramelized onions, and earthy sage, this quiche is creamy, comforting, and perfect for a brunch or cozy dinner.

A buttery crust holds all the seasonal goodness together for a dish that tastes like fall on a plate.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup roasted butternut squash, cubed
• 1/2 cup caramelized onions
• 1/2 cup cooked spinach, drained
• 1/2 cup shredded Gruyère or cheddar cheese
• 4 large eggs
• 1 cup heavy cream (or half-and-half)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tsp fresh sage, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch quiche or pie dish, pressing it gently into the edges. Blind bake for 10 minutes to avoid sogginess.
2. While the crust bakes, prepare the filling. Roast butternut squash cubes in a 400°F oven with a drizzle of olive oil, salt, and pepper for 20 minutes until tender.
3. In a pan, sauté onions over medium heat until caramelized, about 15 minutes. Add cooked spinach and chopped sage, mixing well.
4. In a large bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
5. Layer roasted squash, caramelized onions, and spinach mixture into the prebaked crust. Sprinkle shredded cheese evenly over the top.
6. Pour the egg and cream mixture gently over the filling, making sure it settles evenly.
7. Bake for 35-40 minutes, or until the quiche is golden and set in the center. Let it cool slightly before slicing.

This Autumn Harvest Quiche is a comforting ode to fall.

The combination of roasted squash, caramelized onions, and sage creates a flavorful bite every time. It’s perfect for brunch, lunch, or even a light dinner.

Apple, Bacon, and Cheddar Quiche

Sweet, savory, and slightly smoky, this Apple, Bacon, and Cheddar Quiche is a perfect fall-inspired dish.

Crisp bacon, tart apples, and sharp cheddar blend harmoniously with a creamy custard for a decadent yet comforting quiche.

Ingredients:

• 1 pie crust, pre-baked
• 4 slices bacon, cooked and crumbled
• 1 tart apple (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 1/2 cup shredded sharp cheddar cheese
• 3 large eggs
• 1 cup milk or cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 1/8 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Cook bacon until crispy, then crumble into small pieces. Set aside.
3. In a small pan, lightly sauté apple slices until just tender, about 3-5 minutes. Remove from heat.
4. In a bowl, whisk together eggs, milk or cream, salt, pepper, cinnamon, and nutmeg.
5. Arrange bacon and apples evenly over the prebaked crust. Sprinkle cheddar cheese over the top.
6. Pour egg mixture slowly over the filling, ensuring even coverage.
7. Bake for 35-40 minutes, until custard is set and top is lightly golden. Let quiche cool for 10 minutes before slicing.

This quiche perfectly balances sweet and savory fall flavors.

The tender apples, crispy bacon, and creamy cheddar make each bite a delightful seasonal treat. It’s great for a weekend brunch or a holiday table centerpiece.

Mushroom, Leek, and Thyme Quiche

Earthy mushrooms, tender leeks, and fragrant thyme come together in this savory fall quiche.

Creamy, flavorful, and hearty, this quiche is perfect for cozy mornings or a seasonal lunch with friends and family.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cup mushrooms, sliced
• 1 leek, cleaned and sliced thin
• 1 tbsp olive oil or butter
• 1/2 cup shredded Swiss or Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. In a skillet, heat olive oil or butter over medium heat. Sauté mushrooms until they release moisture and turn golden, about 5-7 minutes. Add leeks and cook until soft, 3-4 minutes. Stir in thyme and remove from heat.
3. In a bowl, whisk eggs, cream, salt, and pepper until smooth.
4. Spread mushroom and leek mixture evenly into the prebaked crust. Sprinkle cheese on top.
5. Pour egg and cream mixture over the filling, ensuring it settles evenly.
6. Bake for 35-40 minutes until quiche is set and top is lightly browned. Allow to cool for 5-10 minutes before serving.

Mushroom, Leek, and Thyme Quiche is an earthy, comforting dish ideal for fall.

The creamy custard and sautéed vegetables create a quiche that’s both elegant and cozy, perfect for seasonal gatherings or a special breakfast treat.

Pumpkin Sage Quiche

This Pumpkin Sage Quiche is the ultimate fall comfort dish.

Smooth pumpkin puree, aromatic sage, and a hint of nutmeg combine with creamy eggs for a quiche that’s both rich and flavorful.

Perfect for brunch, lunch, or a cozy autumn dinner.

Ingredients:

• 1 pre-made pie crust
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup caramelized onions
• 1/2 cup shredded mozzarella or Gruyère
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tsp fresh sage, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. In a skillet, cook onions over medium heat until caramelized, about 15 minutes.
3. In a large bowl, whisk together eggs, cream, salt, pepper, nutmeg, and pumpkin puree until smooth. Stir in chopped sage.
4. Layer caramelized onions in the prebaked crust. Pour the pumpkin mixture over the onions, then sprinkle cheese evenly on top.
5. Bake for 35-40 minutes, until the quiche is set and lightly golden. Let cool slightly before slicing.

This Pumpkin Sage Quiche highlights the best of fall flavors.

Creamy pumpkin, aromatic sage, and sweet onions make a satisfying dish that pairs perfectly with a crisp autumn salad.

Sweet Potato and Goat Cheese Quiche

Sweet potatoes and tangy goat cheese make this quiche a standout fall dish.

The subtle sweetness of roasted sweet potatoes blends beautifully with creamy goat cheese and eggs, creating a rich yet balanced quiche.

Ingredients:

• 1 pie crust, pre-baked
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup sautéed spinach
• 1/2 cup crumbled goat cheese
• 4 large eggs
• 1 cup half-and-half or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast sweet potato cubes with a drizzle of olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. Sauté spinach until wilted, about 3 minutes, and drain excess moisture.
4. In a bowl, whisk eggs, cream, salt, pepper, and cinnamon.
5. Layer roasted sweet potatoes and spinach in the prebaked crust. Sprinkle goat cheese on top. Pour egg mixture over all ingredients.
6. Bake for 35-40 minutes until the quiche is set and golden. Allow to cool 5-10 minutes before slicing.

Sweet Potato and Goat Cheese Quiche is a rich, flavorful dish that highlights fall produce.

The combination of sweet potatoes, spinach, and tangy cheese creates a perfect balance of flavors in every bite.

Caramelized Pear and Walnut Quiche

This Caramelized Pear and Walnut Quiche is a sweet-and-savory fall treat.

Juicy caramelized pears, crunchy toasted walnuts, and creamy custard blend perfectly in a buttery crust. Ideal for brunch, dessert quiche, or a seasonal gathering.

Ingredients:

• 1 pre-made pie crust
• 2 ripe pears, peeled, cored, and sliced
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/2 cup toasted walnuts, chopped
• 1/2 cup shredded Gruyère or fontina cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. In a skillet over medium heat, sauté pear slices with brown sugar and cinnamon until caramelized, about 5-7 minutes.
3. In a bowl, whisk eggs, cream, salt, and pepper until smooth.
4. Spread caramelized pears in the prebaked crust. Sprinkle with walnuts and cheese. Pour egg mixture evenly over the filling.
5. Bake for 35-40 minutes until custard is set and top is lightly golden. Cool for 10 minutes before serving.

Caramelized Pear and Walnut Quiche brings a delicate balance of sweet and savory to the table.

The caramelized fruit, crunchy nuts, and creamy custard make this quiche a fall favorite for any occasion.

Roasted Butternut Squash and Caramelized Onion Quiche

This quiche combines the sweetness of roasted butternut squash with the deep, rich flavor of caramelized onions.

Creamy eggs and a buttery crust tie the flavors together, creating a comforting dish perfect for chilly fall mornings.

Ingredients:

• 1 pre-made pie crust
• 1 1/2 cups roasted butternut squash, cubed
• 1 cup caramelized onions
• 1/2 cup crumbled feta or goat cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast cubed butternut squash with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. Sauté onions over medium heat until caramelized, about 15 minutes.
4. In a bowl, whisk eggs, cream, salt, pepper, nutmeg, and thyme.
5. Spread roasted squash and caramelized onions evenly in the prebaked crust. Sprinkle cheese on top. Pour egg mixture over filling.
6. Bake for 35-40 minutes until quiche is set and lightly golden. Cool slightly before serving.

This Roasted Butternut Squash and Caramelized Onion Quiche is a perfect fall dish.

The sweet squash and savory onions paired with creamy custard make each bite comforting and flavorful.

Spinach, Mushroom, and Gruyère Quiche

Earthy mushrooms, tender spinach, and nutty Gruyère cheese come together in this classic fall quiche.

It’s rich, satisfying, and perfect for brunch or a cozy dinner on a crisp autumn day.

Ingredients:

• 1 pre-made pie crust
• 1 cup fresh spinach, wilted and drained
• 1 cup mushrooms, sliced
• 1/2 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground thyme

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Sauté mushrooms until golden and tender, about 5-7 minutes. Add spinach and cook 2 minutes more.
3. In a bowl, whisk eggs, cream, salt, pepper, and thyme.
4. Spread mushroom and spinach mixture in the crust. Sprinkle cheese evenly over top. Pour egg mixture over filling.
5. Bake for 35-40 minutes until quiche is set and golden. Let cool 5 minutes before slicing.

This Spinach, Mushroom, and Gruyère Quiche is hearty, earthy, and perfect for fall meals.

The combination of vegetables and creamy custard makes it a versatile dish for any occasion.

Harvest Vegetable and Cheddar Quiche

Packed with roasted fall vegetables like zucchini, bell peppers, and carrots, this quiche is colorful, flavorful, and satisfying.

Sharp cheddar adds a savory punch, while the creamy custard binds all the flavors together.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted zucchini, diced
• 1/2 cup roasted carrots, diced
• 1/2 cup roasted red bell peppers, diced
• 1/2 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup half-and-half or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast diced zucchini, carrots, and red bell peppers with olive oil, salt, and pepper at 400°F for 15-20 minutes until tender.
3. In a bowl, whisk eggs, cream, salt, pepper, and smoked paprika.
4. Spread roasted vegetables evenly in the crust. Sprinkle cheese on top and pour egg mixture over everything.
5. Bake for 35-40 minutes until quiche is golden and set. Allow to cool slightly before slicing.

Harvest Vegetable and Cheddar Quiche is a colorful, wholesome fall dish.

The roasted vegetables paired with sharp cheddar and creamy custard make it a delightful centerpiece for brunch or dinner.

Pumpkin, Spinach, and Ricotta Quiche

This Pumpkin, Spinach, and Ricotta Quiche blends the creamy sweetness of pumpkin with tender spinach and mild ricotta cheese.

Lightly spiced with nutmeg and sage, it’s a perfect autumn brunch or dinner option.

Ingredients:

• 1 pre-made pie crust
• 1 cup pumpkin puree
• 1 cup fresh spinach, wilted and drained
• 1/2 cup ricotta cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tsp fresh sage, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Sauté spinach until wilted and drain excess liquid.
3. In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and pumpkin puree. Stir in chopped sage.
4. Spread spinach evenly in the prebaked crust. Dollop ricotta cheese over the spinach. Pour pumpkin-egg mixture evenly over the filling.
5. Bake for 35-40 minutes until quiche is set and slightly golden. Let cool 5 minutes before slicing.

This quiche is a creamy, flavorful celebration of fall. Pumpkin, ricotta, and spinach create a perfectly balanced combination of textures and flavors.

Roasted Root Vegetable and Goat Cheese Quiche

A hearty quiche featuring roasted root vegetables like carrots, parsnips, and sweet potatoes paired with tangy goat cheese.

Perfectly spiced with thyme and black pepper, this dish is a warming autumn favorite.

Ingredients:

• 1 pie crust, pre-baked
• 1 cup roasted carrots, diced
• 1/2 cup roasted parsnips, diced
• 1/2 cup roasted sweet potatoes, diced
• 1/2 cup crumbled goat cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. In a bowl, whisk eggs, cream, salt, pepper, and thyme.
4. Spread roasted vegetables in the prebaked crust. Sprinkle goat cheese over the top. Pour egg mixture over everything.
5. Bake for 35-40 minutes until golden and set. Let cool slightly before slicing.

The Roasted Root Vegetable and Goat Cheese Quiche is earthy, savory, and satisfying.

The roasted vegetables and creamy goat cheese make it an ideal fall dish.

Caramelized Apple, Brie, and Walnut Quiche

This sweet-and-savory quiche combines caramelized apples, creamy Brie, and crunchy walnuts.

A hint of cinnamon adds warmth, making it a perfect autumn brunch or dessert-inspired quiche.

Ingredients:

• 1 pre-made pie crust
• 2 medium apples, peeled, cored, and sliced
• 1/2 cup caramelized onions (optional)
• 1/2 cup Brie, cut into small pieces
• 1/4 cup toasted walnuts, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. In a skillet, sauté apple slices with a little butter and cinnamon until slightly caramelized, about 5 minutes.
3. In a bowl, whisk eggs, cream, salt, and pepper.
4. Spread caramelized apples (and onions if using) in the prebaked crust. Scatter Brie and walnuts over the top. Pour egg mixture evenly over filling.
5. Bake for 35-40 minutes until custard is set and top is golden. Cool 10 minutes before slicing.

The Caramelized Apple, Brie, and Walnut Quiche offers a delightful balance of sweet and savory flavors.

Each bite is creamy, nutty, and perfect for celebrating autumn.

Butternut Squash, Spinach, and Gruyère Quiche

This quiche combines roasted butternut squash, fresh spinach, and nutty Gruyère cheese for a rich, creamy, and comforting fall dish.

The flavors are warm, earthy, and perfect for seasonal gatherings.

Ingredients:

• 1 pre-made pie crust
• 1 1/2 cups roasted butternut squash, cubed
• 1 cup fresh spinach, wilted and drained
• 1/2 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast butternut squash cubes with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. Wilt spinach in a skillet over medium heat and drain excess liquid.
4. In a bowl, whisk eggs, cream, salt, pepper, and nutmeg.
5. Spread roasted squash and spinach evenly in the crust. Sprinkle cheese on top and pour egg mixture over the filling.
6. Bake for 35-40 minutes until set and lightly golden. Cool 5-10 minutes before slicing.

Butternut Squash, Spinach, and Gruyère Quiche is a hearty and elegant fall dish. Its creamy custard and savory-sweet filling make it perfect for brunch or dinner.

Roasted Pumpkin, Caramelized Onion, and Feta Quiche

This quiche combines the natural sweetness of roasted pumpkin with caramelized onions and tangy feta cheese.

Aromatic herbs elevate the flavors, making it an ideal fall meal or brunch centerpiece.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted pumpkin, cubed
• 1/2 cup caramelized onions
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast pumpkin cubes with olive oil, salt, and pepper at 400°F for 20 minutes.
3. Sauté onions over medium heat until caramelized, about 15 minutes.
4. In a bowl, whisk eggs, cream, salt, pepper, and thyme.
5. Spread pumpkin and onions evenly in the crust. Sprinkle feta over the top. Pour egg mixture over filling.
6. Bake for 35-40 minutes until quiche is golden and set. Let cool slightly before slicing.

Roasted Pumpkin, Caramelized Onion, and Feta Quiche is flavorful, creamy, and perfectly suited for fall.

Sweet pumpkin, savory onions, and tangy feta create a delicious seasonal combination.

Sweet Potato, Kale, and Cheddar Quiche

This quiche blends roasted sweet potatoes with hearty kale and sharp cheddar cheese for a nutrient-rich, savory fall dish.

The creamy egg custard ties all the flavors together beautifully.

Ingredients:

• 1 pie crust, pre-baked
• 1 cup roasted sweet potatoes, diced
• 1 cup chopped kale, wilted and drained
• 1/2 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup half-and-half or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast diced sweet potatoes with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. Wilt kale in a skillet and drain excess moisture.
4. In a bowl, whisk eggs, cream, salt, pepper, and smoked paprika.
5. Spread roasted sweet potatoes and kale evenly in the crust. Sprinkle cheese on top and pour egg mixture over filling.
6. Bake for 35-40 minutes until quiche is set and golden. Cool slightly before slicing.

Sweet Potato, Kale, and Cheddar Quiche is hearty, flavorful, and perfect for fall meals.

The combination of sweet potatoes, kale, and cheddar makes each bite satisfying and seasonal.

Caramelized Pear, Brie, and Pecan Quiche

This quiche offers a sweet-and-savory twist with caramelized pears, creamy Brie cheese, and crunchy pecans.

A hint of cinnamon enhances the fall flavors, making it perfect for brunch or a festive autumn gathering.

Ingredients:

• 1 pre-made pie crust
• 2 ripe pears, peeled, cored, and sliced
• 1/2 cup caramelized onions (optional for extra savory depth)
• 1/2 cup Brie cheese, cut into small pieces
• 1/4 cup toasted pecans, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. In a skillet, sauté pear slices with a little butter and cinnamon until lightly caramelized, about 5 minutes.
3. In a bowl, whisk eggs, cream, salt, and pepper.
4. Spread caramelized pears (and onions, if using) evenly in the prebaked crust. Scatter Brie and pecans on top. Pour the egg mixture over the filling.
5. Bake for 35-40 minutes until custard is set and top is lightly golden. Allow to cool 10 minutes before slicing.

Caramelized Pear, Brie, and Pecan Quiche is a perfect balance of sweet and savory.

Its creamy custard, nutty pecans, and soft pears make it a delightful seasonal treat.

Roasted Pumpkin, Spinach, and Cheddar Quiche

A classic fall quiche featuring roasted pumpkin, tender spinach, and sharp cheddar cheese.

The roasted pumpkin adds natural sweetness while the cheddar provides savory depth, creating a cozy and flavorful dish.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted pumpkin, cubed
• 1 cup fresh spinach, wilted and drained
• 1/2 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast pumpkin cubes with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. Wilt spinach in a skillet and drain excess moisture.
4. In a bowl, whisk eggs, cream, salt, pepper, and nutmeg.
5. Spread roasted pumpkin and spinach evenly in the crust. Sprinkle cheddar on top and pour egg mixture over filling.
6. Bake for 35-40 minutes until quiche is set and lightly golden. Let cool slightly before slicing.

Roasted Pumpkin, Spinach, and Cheddar Quiche is hearty and flavorful.

It captures the essence of fall with every bite and works beautifully for brunch or dinner.

Sweet Potato, Caramelized Onion, and Feta Quiche

This quiche combines roasted sweet potatoes with caramelized onions and tangy feta cheese for a rich, savory, and slightly sweet autumn dish.

Perfect for brunch, lunch, or a cozy dinner.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted sweet potatoes, diced
• 1/2 cup caramelized onions
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast diced sweet potatoes with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. Sauté onions until caramelized, about 10-15 minutes.
4. In a bowl, whisk eggs, cream, salt, pepper, and smoked paprika.
5. Spread sweet potatoes and caramelized onions evenly in the crust. Sprinkle feta on top. Pour egg mixture over the filling.
6. Bake for 35-40 minutes until golden and set. Let cool slightly before slicing.

Sweet Potato, Caramelized Onion, and Feta Quiche is a comforting and flavorful fall dish.

The combination of sweet potatoes, onions, and tangy feta creates a perfectly balanced seasonal quiche.

Roasted Root Vegetable and Gruyère Quiche

This quiche showcases the natural sweetness of roasted root vegetables like carrots, parsnips, and beets paired with nutty Gruyère cheese.

It’s a hearty, comforting dish that perfectly embodies fall flavors.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted carrots, diced
• 1/2 cup roasted parsnips, diced
• 1/2 cup roasted beets, diced
• 1/2 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast diced carrots, parsnips, and beets with olive oil, salt, and pepper at 400°F for 25 minutes until tender.
3. In a bowl, whisk eggs, cream, salt, pepper, and thyme.
4. Spread roasted root vegetables evenly in the prebaked crust. Sprinkle Gruyère over the top and pour egg mixture over filling.
5. Bake for 35-40 minutes until set and lightly golden. Cool 5-10 minutes before slicing.

Roasted Root Vegetable and Gruyère Quiche is earthy, savory, and packed with fall flavor.

It’s perfect for brunch, lunch, or a cozy dinner.

Caramelized Apple, Bacon, and Cheddar Quiche

Sweet caramelized apples, smoky bacon, and sharp cheddar cheese make this quiche a deliciously balanced fall dish.

The creamy custard brings all the flavors together for a satisfying meal.

Ingredients:

• 1 pre-made pie crust
• 2 medium apples, peeled, cored, and sliced
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. In a skillet, sauté apple slices with a little butter and cinnamon until lightly caramelized, about 5 minutes.
3. In a bowl, whisk eggs, cream, salt, and pepper.
4. Spread apples and crumbled bacon evenly in the prebaked crust. Sprinkle cheddar cheese on top. Pour egg mixture over filling.
5. Bake for 35-40 minutes until custard is set and top is lightly golden. Allow to cool slightly before slicing.

Caramelized Apple, Bacon, and Cheddar Quiche is sweet, savory, and perfect for fall.

The combination of apples, bacon, and cheddar creates a delicious seasonal flavor profile.

Pumpkin, Sage, and Pancetta Quiche

This quiche features roasted pumpkin, crispy pancetta, and fragrant sage for a savory fall dish.

Creamy custard and a buttery crust tie everything together beautifully.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted pumpkin, cubed
• 1/2 cup cooked pancetta, diced
• 1 tsp fresh sage, chopped
• 1/2 cup shredded fontina or Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast pumpkin cubes with olive oil, salt, and pepper at 400°F for 20 minutes. Cook pancetta until crispy.
3. In a bowl, whisk eggs, cream, salt, pepper, nutmeg, and sage.
4. Spread roasted pumpkin and pancetta evenly in the prebaked crust. Sprinkle cheese on top and pour egg mixture over filling.
5. Bake for 35-40 minutes until set and golden. Cool 5-10 minutes before slicing.

Pumpkin, Sage, and Pancetta Quiche is a savory, flavorful fall dish.

The roasted pumpkin, crispy pancetta, and creamy custard make it an elegant and comforting seasonal treat.

Roasted Butternut Squash, Apple, and Brie Quiche

Sweet roasted butternut squash paired with tender apples and creamy Brie cheese makes this quiche a deliciously autumnal dish.

A touch of sage enhances the warm fall flavors.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted butternut squash, cubed
• 1 medium apple, peeled, cored, and sliced
• 1/2 cup Brie cheese, cut into small pieces
• 1 tsp fresh sage, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast butternut squash cubes with olive oil, salt, and pepper at 400°F for 20 minutes. Sauté apple slices lightly until tender.
3. In a bowl, whisk eggs, cream, salt, pepper, nutmeg, and sage.
4. Spread roasted squash and apples evenly in the prebaked crust. Scatter Brie on top and pour egg mixture over filling.
5. Bake for 35-40 minutes until quiche is set and lightly golden. Cool slightly before slicing.

Roasted Butternut Squash, Apple, and Brie Quiche is a sweet-and-savory celebration of fall.

The combination of squash, apple, and creamy cheese makes it perfect for brunch or dinner.

Sweet Potato, Kale, and Parmesan Quiche

Roasted sweet potatoes and tender kale are paired with nutty Parmesan in this savory fall quiche.

A creamy egg custard binds everything together, making it a hearty and wholesome dish.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted sweet potatoes, diced
• 1 cup chopped kale, wilted and drained
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup half-and-half or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast diced sweet potatoes with olive oil, salt, and pepper at 400°F for 20 minutes until tender. Wilt kale and drain excess moisture.
3. In a bowl, whisk eggs, cream, salt, pepper, and smoked paprika.
4. Spread sweet potatoes and kale evenly in the crust. Sprinkle Parmesan on top and pour egg mixture over filling.
5. Bake for 35-40 minutes until quiche is golden and set. Cool slightly before slicing.

Sweet Potato, Kale, and Parmesan Quiche is hearty, flavorful, and perfect for fall.

The combination of roasted vegetables, kale, and cheese creates a comforting seasonal dish.

Roasted Pumpkin, Mushroom, and Goat Cheese Quiche

Earthy roasted mushrooms, sweet pumpkin, and tangy goat cheese make this quiche a standout fall dish.

The creamy custard and buttery crust make it an elegant and comforting meal.

Ingredients:

• 1 pre-made pie crust
• 1 cup roasted pumpkin, cubed
• 1 cup mushrooms, sliced and roasted
• 1/2 cup crumbled goat cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Roast pumpkin cubes and mushrooms with olive oil, salt, and pepper at 400°F for 20 minutes until tender.
3. In a bowl, whisk eggs, cream, salt, pepper, and thyme.
4. Spread roasted pumpkin and mushrooms evenly in the prebaked crust. Sprinkle goat cheese on top and pour egg mixture over filling.
5. Bake for 35-40 minutes until set and golden. Cool slightly before slicing.

Roasted Pumpkin, Mushroom, and Goat Cheese Quiche is savory, creamy, and packed with fall flavors.

The combination of roasted vegetables and tangy cheese makes it a perfect seasonal meal.