Fresh Pumpkin Quiche with Bacon and Sage
Ingredients
- 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
Instructions
- 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).
Notes
From the kitchen of palatablepastime.com
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