SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS

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Savory Pumpkin Quiche with Caramelized Bacon and Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
6 strips bacon, chopped
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
6 fresh sage leaves, minced
3/4 cup pumpkin puree
8 large eggs
1/2 cup heavy cream
One 9-inch pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled
1/2 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Chardonnay or white wine vinegar
Juice of 1 lemon
4 cups arugula

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.

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