SAVORY PUMPKIN QUICHE
This quiche satisfies a seasonal craving I get for all things pumpkin. Fresh mushrooms add flavor, and I try different types like baby portobello and cremini mushrooms. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 417mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SAVORY PUMPKIN QUICHE
Make and share this Savory Pumpkin Quiche recipe from Food.com.
Provided by nvermd
Categories Savory Pies
Time 1h15m
Yield 1 quiche
Number Of Ingredients 10
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.
PUMPKIN QUICHE
Savoury pumpkin pie made with readily available ingredients. A couple of diced rashers of bacon can also be added. Serve warm with salad.
Provided by Sueie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190DegC (375degF).
- Sprinkle cheese over pastry base.
- Melt butter in a pan and lightly fry spring onions for 2 minutes.
- Add spices, egg yolks, cream or milk and pumpkin.
- Whisk egg whites until stiff, fold into mixture, then pour filling mix into case slowly.
- Bake in oven for 10 minutes, then lower heat 180degC (350degF) and bake a further 30 minutes.
Nutrition Facts : Calories 481, Fat 33.8, SaturatedFat 14.4, Cholesterol 205.5, Sodium 527.3, Carbohydrate 27.3, Fiber 2.5, Sugar 1.5, Protein 17.6
SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
- Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
- Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
- Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.
SPINACH PUMPKIN SWIRL QUICHE
A truly unique looking and tasty pie! Requires some effort but is well worth it for that special occasion. If preferred, use one small pumpkin instead of butternut squash.
Provided by Suzy
Categories 100+ Breakfast and Brunch Recipes Eggs
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 39.5 g, Cholesterol 106.2 mg, Fat 11.2 g, Fiber 6.8 g, Protein 8.4 g, SaturatedFat 4.3 g, Sodium 439.8 mg, Sugar 13.1 g
HG CRUSTLESS PUMPKIN QUICHE SUPREME
From Hungry Girl. Who says pumpkin is only for desserts? Serve this with dinner or as part of a light lunch. PointsPlus® value 2*
Provided by BB2011
Categories Savory Pies
Time 1h25m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
- Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 6 minutes.
- Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Stir occasionally, cook until softened and lightly browned, about 4 minutes. Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
- Transfer spinach mixture to the large bowl. Add cheese wedges, breaking them into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture to the pie pan.
- Bake in the oven until firm and lightly browned on top, about 1 hour.
- Allow to slightly cool. Cut into 8 slices and enjoy!
Nutrition Facts : Calories 43.2, Fat 0.1, Sodium 228.1, Carbohydrate 6.7, Fiber 0.8, Sugar 2.4, Protein 4.8
LOW CARB CRUSTLESS PUMPKIN AND HAM QUICHE
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Provided by Sarah L.
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 193, Fat 15.7, SaturatedFat 8.8, Cholesterol 140.4, Sodium 220.7, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 9.8
PUMPKIN QUICHE
Number Of Ingredients 14
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
PUMPKIN, LEEK AND SPINACH QUICHE RECIPE - (4.1/5)
Provided by JoBellette
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake in oven for 25 minutes or until golden. Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts. Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan. Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with ricotta. Bake for 20 minutes or until puffed and golden. Sprinkle with the basil. Serve with mixed salad leaves, if desired.
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