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Savory Pumpkin Quiche
Quiche is not only great for breakfast or brunch, but also for lunch or even diner. I thought of making roasted pumpkin into a quiche when I was thinking about all that wasted pumpkin we get after carving our Halloween pumpkins. All you have to do is roast the chunks you remove when carving the pumpkin, and use them to make your quiche. If you aren’t carving a pumpkin, just use a little pumpkin for this recipe. Just take the pumpkin chunks and roast them in the oven with a little olive oil and kosher salt. Then add the pumpkin, along with some onions, garlic and fresh parsley in a pie crust with the quiche filling. It couldn’t be an easier dinner for your pumpkin carving night. I used a pre-made pie crust in this recipe to make it more convenient. Since quiches for our family are basically dishes created to take advantage of leftovers, I always keep handy pre-made pie crusts on hand. Serve this savory pumpkin quiche with a simple salad, such as poached pears over spring greens.
Savory Pumpkin Quiche Recipe
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
Method
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.
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9 Comments
[...] Between the 2 salty appetizers, and my savory quiche, I got my salty fix yesterday. You can find my savory pumpkin quiche over at the Family Kitchen. Serves 4 Print The Entire Post with [...]
Savory Pumpkin Quiche | Eclectic Recipes commented on Oct 15 10 at 2:46 pmmarla {family fresh cooking} commented on Oct 16 10 at 7:48 amThis savory pumpkin quiche would b eaten in seconds around here!
redkathy commented on Oct 16 10 at 9:41 pmBeautiful quiche Angie!
tobias cooks! commented on Oct 17 10 at 1:07 pmLove this quiche. At the moment there is so much pumpkin around. Good Idea.
Erin commented on Oct 18 10 at 12:38 pmYum! And simple! Two questions… first, can I use 2% milk or maybe use a little mild cheese? Second, do you think this would work with butternut squash?
Angie McGowan commented on Oct 19 10 at 9:23 amErin – the lower fat content milk you use, the less likely the quiche will firm up. For example, non fat does not work, and whole is pretty soft, I have never used 2%, but I can guess it’s really soft, but I don’t know if it would be runny. I like half and half because it has a nice texture. I omitted cheese to save on calories, but you can add any cheese that you like. I think butternut quash would be amazing!
georgia commented on Oct 19 10 at 12:34 pmSeen it, liked it, made it! I could’ve used a little more spice but it did make quite a sensation when I took some to work. Tks for the idea :)
Monica Garza commented on Nov 07 10 at 10:16 pmGreat basic recipe … easy to tweak to taste. I added a little gruyere, more nutmeg and some sage (instead of the parsley).
Thanks!
Lin commented on Nov 14 10 at 2:01 amI like it sooooooooo much!!!!Could you pls send me the pie crust recipe？ I really want to make it! Thank you !!
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