Savory Pumpkin QuicheAngie McGowan
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
1 pre-made pie crust
1 cup cream, half and half, or whole milk
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
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.