Fresh Pumpkin Quiche with Bacon and Sage
Pumpkin roasting time
Breakfast, brunch, Main Course
peeled and diced fresh pumpkin or butternut squash
diced red onion
cooked crisp and crumbled
minced fresh sage
minced fresh rosemary
Cabot Orne Meadows Alpine Cheddar cheese
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