Savory Pumpkin Quiche
This is the last of the pumpkin recipes for a little while. I have to say, though I think this was my favorite. We’ve had more sweet things around the house than usual, and I have been craving salty, savory dishes. I bought some of my favorite, salt and vinegar Cape Cod kettle potato chips yesterday and munched on them before having this savory quiche before dinner. We also had a salty olive and caper stuffed brie that I’ll share in a few weeks. Between the 2 salty appetizers, and my savory quiche, I got my salty fix yesterday.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 4
Savory Pumpkin Quiche
5.00 stars (2 reviews)
Loading...Ingredients:
1 pre-made pie crust
1 cup cream, half and half, or whole milk
2 eggs
1 small pumpkin, roasted and diced, resulting in about 1 1/2- 2 cups pumpkin
1/2 small onion, diced
1 clove garlic, diced
2 teaspoons freshly chopped parsley
a dash of nutmeg
a dash of kosher salt
additional olive oil and kosher salt for roasting pumpkin
Directions:
1. Preheat oven to 350 degrees. Seed pumpkin and cut in wedges. Place pumpkin on cookie sheet and sprinkle with kosher salt and drizzle with olive oil. Bake pumpkin until fork tender. Depending on thickness of pumpkin, this could be 30 – 45 minutes, or more. When pumpkin is fork tender, remover from oven and let cool. Cut pumpkin away from skin and dice. Set aside.
2. Unroll pie crust and place in a quiche dish. Prick dough and pre-bake for 10 – 15 minutes. Combine eggs and cream half and half, or whole milk. Whisk together, trying not to incorporate any air bubbles. Add fresh parsley, nutmeg, and salt. Whisk to combine.
3. Remove pie crust from oven when done. Spread pumpkin, onion and garlic evenly over pie crust. Gently pour the egg filling over the ingredients. Bake at 350 degrees until set, about 45 minutes. Be sure to let the quiche rest at least 15 minutes before slicing.
