Learn a foolproof recipe for delicious pumpkin frittata. This crustless pumpkin quiche is sure to be a new autumn favorite. The easy fall recipe is made with fried pumpkin, leeks, feta cheese, and cheddar. It’s a healthy breakfast and wonderful lunch or light dinner idea.
Homemade pumpkin frittata
Let’s face it. Pumpkin can be bland and boring. But not so this pumpkin frittata! My recipe features a delicious combination of textures and flavors and tastes anything but boring. Frittata is one of my favorite meals because it’s simple, flavorful, and so versatile!
You can serve this crustless pumpkin quiche for breakfast, brunch, dinner, and holiday buffets. It’s a quick and easy everyday meal, but still elegant enough for entertaining and your Thanksgiving spread.
For more frittata recipes, try my zucchini frittata, frittata crepes with kale and mushrooms, or this fall frittata with pancetta and apples from Tasty Yummies.
What is pumpkin frittata?
Pumpkin frittata is a crustless savory egg custard loaded with roasted pumpkin, making it healthy and nutritious. The dish is started on the stovetop, then poured into a tart pan or pie dish, and finished in the oven.
Pumpkin frittata, pumpkin omelet, or crustless pumpkin quiche?
The recipe is made without a crust like a frittata but baked in the oven like a quiche. To be honest, I couldn’t really decide on a name, and suppose you can go with either.
Anyway, the pumpkin egg recipe is vegetarian, gluten-free, low carb, and keto-friendly.
Pumpkin frittata ingredients
This pumpkin and feta frittata calls for only 6 super simple ingredients plus some salt and paprika. Please refer to the recipe box below for the ingredient amounts. Here’s your grocery list, including possible substitutions:
- Pumpkin: I always make this recipe with fresh pumpkin for the best texture and flavor. But frozen pumpkin will also work. Use sliced carrots when pumpkins aren’t in season.
- Leeks belong to the onion/garlic family and are a popular vegetable in Ireland, where I live. They taste milder than onions and cook tender. Swap in onions if you don’t have/like leeks.
- Feta cheese pairs beautifully with pumpkin and introduces a delicious creaminess. Simple crumble a block of feta into bite-sized pieces or buy feta cubes. Goat cheese or Roquefort are good replacements for feta.
- Cheddar: Buy shredded cheddar for convenience or grate your own. You can use mild, medium, or sharp cheddar for this recipe – it’s totally up to your personal preference.
- Eggs bind the frittata mixture together. There really is no substitute for eggs in this recipe.
- Olive oil is needed to sauté the vegetables. Feel free to use any other neutral-tasting cooking oil you have on hand.
- Fine sea salt adds depth of flavor. You will want to adjust the amount of salt according to the saltiness of the cheddar.
- Paprika gives the no pastry pumpkin quiche subtle spiciness and contrasts nicely with the mild pumpkin aroma. No worries though, the dish won’t be too spicy. You can sub paprika with ground black pepper if preferred.
How to make pumpkin frittata
This pumpkin egg frittata is easy to make and needs less than 30 minutes prep! Here are the easy steps:
Step 1: Prep work.
- Position a baking rack in the middle of the oven and preheat to 350°F / 180°C / gas mark 4.
- Grease a 10 in / 25 cm pie dish with 1 tablespoon olive oil and line with a piece of baking paper. Set aside.
Step 2: Sauté the vegetables
- In a large non-stick pan or skillet, heat 3 tablespoons olive oil over medium-high heat.
- Add the cubed pumpkin and cook for 5 minutes while occasionally stirring until the pumpkin slightly browns.
- Add the leek and season with salt and paprika, stirring often.
- Cook until the pumpkin and leek are tender, for about 5 to 10 minutes.
Step 3: Make the egg mixture
- While the vegetables are cooking, add the eggs into a large mixing bowl. Season with salt and a pinch of paprika according to your taste. Wisk to break the eggs apart.
- Stir in the grated cheddar and crumbled feta cheese. Whisk until blended.
- Then fold the sautéed vegetables until combined.
Step 4: Bake the pumpkin frittata
- Spread the vegetable-egg mixture into the prepared pie dish and bake in the preheated oven for 20 to 30 minutes, until the top is golden brown and set in the center but still jiggly when you shake the baking dish.
Step 5: Serve
- Allow cooling for 15 minutes.
- Cut the pumpkin frittata into wedges and serve with salad.
How to know when the frittata is done
Bake until the edges are set and golden brown, but the center is still slightly jiggly. A toothpick inserted 1 in / 3 cm from the center should come out clean. Let the crustless savory pumpkin pie cool for 15 to 20 minutes before slicing and serving.
Tips for the best no crust pumpkin quiche
- Cook the vegetables first. If used raw, the veggies won’t cook through, and the frittata will be watery.
- Drain liquids so the frittata sets properly. If you notice cooking liquids in the pan after sautéing the pumpkin and leek, drain the vegetables to remove the excess liquid to prevent crustless quiche from becoming watery.
- Don’t overmix the eggs. Whisk the eggs until just combined. You don’t want to aerate them too much as this can cause the frittata to puff up and later deflate.
- Cover the baking dish with foil if the top browns too quickly during baking. My oven bakes very hot, and I always shield my frittata with foil, so it doesn’t burn.
- Bake until the frittata is just set and the top looks matt. It’s okay if the center looks slightly soft. This will give a creamy and rich texture.
- Frozen pumpkin. Use frozen cubed pumpkin.
- Buy pre-shredded and crumbled cheese to save prep time.
- Use cooked ingredients. Frittata is great to use leftovers like roasted pumpkin and other veggies.
What to serve with pumpkin quiche
Roast pumpkin frittata makes a nutritious breakfast and fast meal that tastes delicious any time of the day. Pumpkin quiche severs beautifully with various side dishes from salads to vegetables, roasted bread, and soup.
- Roasted apple salad
- Pumpkin soup
- Yellow pepper soup
- Pumpkin dinner rolls
- Room temperature: crustless pumpkin quiche shouldn’t sit longer than 2 hours on your counter during serving.
- Refrigerate: Wrap in an airtight container and store for up to 3 days.
- Freeze: In a freezer-safe container, baked pumpkin frittata can be frozen for 2 to 3 months. To defrost, let thaw in the fridge overnight.
- Reheat: Rewarm pumpkin quiche in the microwave or a 350°/180°C/gas mark oven until heated through. Be careful not to overcook the frittata to avoid a rubbery texture.
Can savory pumpkin quiche be made ahead?
Yes, you can prepare your pumpkin and leek frittata ahead of time. Vegetable frittata reheats well, so make it in advance and store in an airtight container in the fridge for 3 days.
What is the best pumpkin to use for frittata?
I recommend cheese pumpkin, Cinderella pumpkin, pie pumpkin, red warty, or Hokkaido pumpkin for this leek and pumpkin quiche recipe.
Can I substitute butternut squash?
Absolutely! Feel free to swap in the same amount of butternut squash, delicata squash, or acorn squash – the instructions remain the same.
Can I prepare this with roasted pumpkin?
Sure. Frittata is a great way to used up leftover roasted pumpkin. Cut the roasted pumpkin into small cubes and fry the leek. Then assemble and bake the crustless pumpkin quiche as indicated.
Can I cook pumpkin frittata in a cast iron skillet?
Of course! First, sauté the pumpkin and leek as described. Then add the egg-cheese mixture and bake for 20 to 25 minutes.
This keto pumpkin frittata recipe was originally posted in November 2017, and has been updated with new photos and additional content.