This one is for everyone who has too much pumpkin puree leftover from Samhain!
Savory Pumpkin Quiche
Ingredients:
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
1/2 pound bacon strips, cooked and crumbled
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 frozen deep-dish pie crust (9 inches)
Directions:
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 the egg mixture. Pour into the 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.
@Amethyst THANK YOU for another brilliant offering! I want to try this one this weekend. I think Dad will like it. (I know I would love it) We have a great farm-to-table meat market that sells the best uncured bacon that is also lower in sodium than the store brands. One of Dad’s favorites… it would be great in this!!! In fact everything in this one is on Dad’s happy list…I’ll let you know how it turns out.
Oh good! I’m so glad you liked it! I thought this would make a lovely Thanksgiving brunch dish. That uncured bacon sounds wonderful! Yes, please tell me if your Dad and you like it! It makes me happy to know!
Me, me, me! I’ve been eating pumpkin for weeks now- and there’s still a tub of it in the freezer. Luckily, there’s so many delicious ways to enjoy pumpkin! Quiche is a new one! I actually don’t think I’ve ever made quiche before. I’ll have to look into what ingredients I can find at the market- maybe I’ll adapt it a bit and make a pumpkin omellet instead
As always, thank you for sharing these wonderful and mouthwatering recipes, @Amethyst!
I had some butternut squash stuffed pasta and I got to thinking that pumpkin might be a good filling too. Only I have never made pasta and only cooked a pumpkin down once and did not like the texture… so I am a little stuck on that idea… BUT IT WOULD BE SO GOOD!!!
Hee! Glad you like them @BryWisteria! I can always find more too! Last year during December I flooded my Dreamwidth list with recipes too. I won’t do that here, no worries, but three times a week isn’t too bad. And if anyone has a request I’m glad to track something down for them.
I love your enthusiasm for finding and sharing recipes, @Amethyst They are always so fun to read! You must truly have a huge collection of cookbooks- like a library of deliciousness!
Thanks! I find most of my recipes online, I get them mailed to me and things like that. Just yesterday I was mailed a list of interesting crock pot recipes for Thanksgiving, including a pumpkin pie cheesecake for a crock pot!
Not too bad, the worst is that it starts out with pumpkin cut and peeled, which you then make into a puree. I reckon as long as you measure it out to however many grams it is, you can just use pumpkin puree from the start. It’s got roasted pecans and pumpkin seeds on top, coated in maple syrup. I’ll post that tomorrow if you’d like.
Ohhhh I see, @Amethyst! I usually quarter the pumpkin, de-seed it, roast it with oil, and then take the skin off- it comes off so easily after being baked! I wonder if that would affect how long it spends in the crockpot? I would love to take a look at the recipe- yes, please! All hail recipe queen Kasie!
I’ve been eating pumpkin for weeks now- and there’s still a tub of it in the freezer. Luckily, there’s so many delicious ways to enjoy pumpkin! Quiche is a new one! I actually don’t think I’ve ever made quiche before. I’ll have to look into what ingredients I can find at the market- maybe I’ll adapt it a bit and make a pumpkin omellet instead 
Oh mamma mia do I love some pasta! 
But hang on- going with the pumpkin recipe trend, is it a recipe for pumpkin pasta? 
You are like a library of pumpkin recipes, 
Ohhh need to go find that now- I am loving these pumpkin recipes, 
They are always so fun to read! You must truly have a huge collection of cookbooks- like a library of deliciousness! 
I imagine it’s exciting to open up the list and see what tasty recommendations they have 
Does it seem like a very complicated recipe? 
