Roasted Pumpkin Quiche with Feta

Name: Roasted Pumpkin Quiche with Feta
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 200 gr (1 1/3 cup) Plain / All-Purpose Flour; 1/2 teaspoon Fine Table Salt; 100 gr (7 tablesp.) Unsalted Butter (very cold, cubed); 65 ml (1/4 cup) Water (very cold); 400 gr (14 oz) Pumpkin (cut into 1 to 2 cm cubes); 1 tablespoon Olive Oil; 4 Eggs (medium size); 300 ml (1 1/4 cup) Heavy / Thickened Cream; 1 1/2 teaspoon Fine Table Salt; 1/2 teaspoon Ground Pepper; 1/2 teaspoon Garlic Powder; 120 gr (4 oz) Feta Cheese (cut into small cubes or crumbed)

Roasted pumpkin cubes and crumbled feta fill a buttery pastry crust, bound with a creamy egg custard and baked until golden. The nutty roasted pumpkin balances the salty tang of feta in this savory quiche.

Glycemic Load: 16.0 (Medium)

424 calories per serving

Serves: 8

Prep: 30 minutes

Cook: 60 minutes

Original recipe: www.abakingjourney.com

About This Calculation

Roasted Pumpkin Quiche with Feta has a medium glycemic load of 16.0 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are all-purpose flour (GL 12.9), pumpkin (roasted) (GL 2.8), heavy cream (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.