Friday, November 19, 2010

Pumpkin Quiche

   Are you sick of pumpkin yet?  I'm not.  I don't think it is possible for me to get sick of pumpkin... EVER.  It is my fall-time crack.  One of my many food addictions.  Even if I had break down, roast, and mash pumpkin myself, the plethora of pumpkin recipes would still be present.  Besides, what else do I have to do with my time?  I currently live a life of leisure (but let me tell you, it is not all it is cracked up to be... I would much rather be holed away in a lab somewhere.)

   Anyway, pumpkin quiche.  This is one of those I'm-drunk-but-this-sounds-like-a-GREAT-idea kind of recipes.  After an afternoon of wine, I get creative and my mom gets encouraging.  Saturday night we planned while my dad scoffed.  And Sunday morning we cooked and everyone enjoyed.  Don't be fooled, this is not a sweet application of pumpkin.  With bacon, thyme, and cumin it is very much a savory dish perfect for any meal of the day.
 My mom did the crust, that's why it looks so pretty.

Pumpkin Quiche
1 recipe pie crust (sugar in dough is optional)*
3 eggs
3/4 C whole milk (or evaporated milk)
1/2 C pumpkin
1 tsp cumin
1/2 thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
3-4 slices of bacon, chopped (optional)
1/2 med onion, chopped
1 tsp garlic
1/2 C shredded monterey jack
*or one regular 9" purchased pie crust

   Combine eggs, milk, pumpkin and spices.
   Render bacon until crisp.  Remove from pan.  Discard fat, but reserve 1 Tbsp.  (Use a little bit of olive oil if making a vegetarian version.)  Saute onions over medium heat in bacon fat until golden brown.  Quickly stir in garlic with onions.  Remove from pan and cool slightly.  Mix into eggs and pumpkin.  Fold in cheese.
   Roll out dough.  Fit into a shallow 9" pie plate or a deep 8" pie plate.  Trim off excess.  Pour in filling.
   Bake at 375 deg F for 40-45 min, until center is set.  Cool for about 10 minutes.  Cut and serve.
   Serves 6.

1 comment:

  1. It looks so perfect!



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