Fresh Pumpkin Quiche with Bacon and Sage
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #PumpkinWeek. Our generous sponsors Dixie Crystals, Sweets & Treats, Torani and Cabot Cheeses have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
My recipe of the day is for fresh pumpkin quiche with bacon and sage, which includes chunks of roasted fresh pumpkin in a savory egg custard with an Alpine type cheddar. It is part of #PumpkinWeek, which is a sponsored blogger event with lots of fun, recipes, and a giveaway.
For this recipe I utilized cheese from Cabot Creamery, as they provided me with a selection of cheeses, which I opted for the Orne Meadows Alpine Cheddar for this Alsatian style inspired quiche.
I have been making quiche of every type for years and years (about 40, to be exact).
Gotta’ Love Them All!
I don’t care what kind they are- I like them all. With maybe the exception that unless I am watching my carbs, I’d rather have them with the pastry crust. But truth be told, you can make any quiche without.
When presented with so many delicious Cabot cheeses for Pumpkin week, I knew I wanted something savory. I like savory pumpkin!
But I didn’t want to use the puree- but have it like any other vegetable I might put into a quiche, such as broccoli, which is a favorite.
The Right Taste
For seasonings, I opted to go with fresh sage and rosemary since those both pair exceptionally well with roasted squash. And also bacon and onion for that Alsatian taste with Alpine cheeses.
Pumpkin Quiche is the New Orange Pie?
I was so very pleased with the result of this pie, that I ranted up and down that it might well replace traditional pumpkin pie at my Thanksgiving table. After all, I have served quiche at holidays on request. Apparently, people are talking about my quiche out there in the world, and when they visit, they want to eat it. No problem!
But if you can’t come and have a place at my table, at least have the recipe, and I will think of you as you enjoy.
It’s Pumpkin Week!
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups were a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.
Enjoy these #PumpkinWeek recipes from our bloggers:
Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor’s Adventures
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Spice Waffles from 4 Sons R Us
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy
Remember to check back tomorrow for more new recipes and fun!
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Fresh Pumpkin Quiche with Bacon & Sage
Need more info on the event sponsor in this post?
Cabot graciously provided a selection of Alpine cheeses for use in this quiche, of which any would be acceptable used in this recipe.
Fresh Pumpkin Quiche with Bacon and Sage
- 3-1/2 cups peeled and diced fresh pumpkin or butternut squash
- 1/3 cup diced red onion
- 2 tablespoons olive oil
- 1 9- inch pie crust
- 4 slices bacon cooked crisp and crumbled
- 3 large eggs
- 8 ounces heavy cream
- 1 teaspoon minced fresh sage
- 1 teaspoon dried chives
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch grated nutmeg
- 1 tablespoon butter cubed
- 6 ounces Cabot Orne Meadows Alpine Cheddar cheese grated
- Preheat oven to 350°F.
- Toss diced pumpkin and chopped onion with oil and place on a baking sheet; roast for 45 minutes, stirring occasionally, until pumpkin is tender.
- Fit the pie crust to a quiche or tart pan; parbake the crust for 12 minutes (at the same time the pumpkin is roasting).
- Let pie crust and pumpkin cool somewhat.
- Whisk the eggs with the cream, herbs, salt and pepper.
- Place half the shredded cheese in the bottom of the crust.
- Top with the pumpkin and onions, then the remaining cheese.
- Pour the egg custard mixture over all and scatter crumbled bacon over the top.
- Dot with butter and sprinkle with a touch of nutmeg.
- Bake for about 55 minutes or until the quiche has domed (that is important) and a knife inserts and can be removed without wet custard sticking to it.
- Allow quiche to rest 15 minutes before slicing and serving (serve warm or at room temperature).