Best 5 Pumpkin Quiche Recipes

SAVORY PUMPKIN QUICHE

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust., Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

SAVORY PUMPKIN QUICHE

Steps:

• Combine pumpkin, bacon, onion, green pepper, mushrooms, and eggs.
• Gradually add evaporated milk.
• Toss together flour and Parmesan.
• Fold into pumpkin mixture.
• Pour into unbaked pie shell.
• Bake at 375 degrees for one hour.

SPINACH PUMPKIN SWIRL QUICHE

Steps:

• In a large saucepan, combine sweet potato, squash, and carrots. Pour in enough water to cover vegetables. Cook over low heat until very tender, about 40 minutes. Drain and mash. Allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 inch pie pan.
• To mashed squash mixture, add 2 eggs, butter or margarine, olive oil, 1/2 teaspoon salt, brown sugar, curry powder, cumin, cinnamon, and nutmeg. Puree mixture in blender or food processor.
• In food processor or blender, combine spinach, 2 eggs, 1/2 teaspoon salt, pepper, and half and half. Puree until smooth. Stir in 2 tablespoons bread crumbs. If mixture is still liquidy, add more bread crumbs. Pour spinach mixture into pie pan, flattening with a spoon.
• Gently pour squash mixture on top of spinach layer. Flatten partially with a spoon, but leave a few waves. Do not spread squash mixture all the way to edges of pan; allow spinach mixture to 'peek' through edges. Using a spoon, gently stir the two mixtures to create a marbled effect. Do not overmix.
• Bake in preheated oven for 30 minutes, until set in center.

LOW CARB CRUSTLESS PUMPKIN AND HAM QUICHE

Steps:

• Preheat oven to 350°F. Prepare a pie plate with oil. Set aside.
• In a small skillet saute the dice onion in the butter until soft; about 6 minutes.
• In a large bowl whisk together the eggs and cream. Add the pumpkin, diced ham, sauteed onion, chopped parsley and cheese. Season with salt and freshly ground black pepper (about 1/4 tsp each) and the cayenne pepper (optional).
• Pour into prepared pie plate and bake for 30-35 minutes until puffed and set in the center. Transfer to a wire rack to cool. Enjoy warm or cold.

PUMPKIN QUICHE

Steps:

• La Cachette's Recipe for Pumpkin Quiche (FILLING) Mix pumpkin puree with half and half, cayenne pepper, salt and all the eggs. Pre-cook Pate Brisee (see recipe below) half way and add quiche mix inside. Cook for 30 minutes at 350°F in a convection oven. Sprinkle Parmesan cheese on top and cook another 15 minutes. La Cachette's Recipe for Pate Brisee (CRUST) Place the flour and salt in the bowl of a food processor fitted with the plastic or metal blade. Pulse to mix, and then add the butter and pulse on and off very quickly 4 or 5 times, just until the mixture resembles large breadcrumbs. Remove the cover and drizzle the water evenly over the mixture then pulse again until the dough forms a rough shaggy mass on the center stem. Do not overwork. Bring the dough together into a ball on a lightly floured surface, then wrap well with plastic and refrigerate for at least 3 hours, or overnight. Let stand at room temperature for 30 minutes before rolling out. The dough will keep, tightly wrapped, in the refrigerator for 3 days and in the freezer for 3 months. If frozen, let the dough stand at room temperature for about 3 hours before rolling out. Use as directed in recipe. For vegans, substitute organic margarine for butter. Note: Last week we talked about how to make a garlic confit with 50 raw garlic cloves. One of our listeners wrote to us with a warning about garlic infused oil and it's link to potentially fatal botulism. Some precautions to take in order to avoid botulism in oil infusions are: - Wash all soil-contaminated produce before adding it to an oil infusion - Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil - Keep oil infusions refrigerated in order to retard the growth of any microbes - Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop - When in doubt, throw it out