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Fresh Pumpkin Quiche with Bacon and Sage

Sue Lau
Prep Time 20 mins
Cook Time 55 mins
Pumpkin roasting time 45 mins
Total Time 2 hrs
Course Breakfast, brunch, Main Course
Cuisine French
Servings 5


  • 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).


From the kitchen of palatablepastime.com
Keyword pumpkin, quiche