Savory Pumpkin Quiche Recipe

4 6 4
Savory Pumpkin Quiche Recipe
Savory Pumpkin Quiche Recipe photo by Taste of Home
Publisher Photo

Savory Pumpkin Quiche Recipe

Read Reviews
4 6 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing

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 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 shell

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 egg mixture. Pour into pie shell.
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. Yield: 8 servings.
Originally published as Savory Pumpkin Quiche in Taste of Home September/October 2015, p81

Nutritional Facts

1 slice: 231 calories, 13g fat (5g saturated fat), 96mg cholesterol, 417mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 11g protein.

  • 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 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 shell
  1. 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 shell.
  2. 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. Yield: 8 servings.
Originally published as Savory Pumpkin Quiche in Taste of Home September/October 2015, p81

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSavory Pumpkin Quiche

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pprincess User ID: 3751576 255903
Reviewed Oct. 25, 2016

"This was very easy and tasty! My husband, who is not a quiche fan, loved it!"

MY REVIEW
richardmoderate User ID: 8418344 255636
Reviewed Oct. 19, 2016

"can i omit the bacon? im vegetarian"

MY REVIEW
Moca10 User ID: 2790965 249616
Reviewed Jun. 20, 2016

"Love this recipe. It Is delicious as is, but also easy to switch up. I have used small cubes of ham instead of the bacon, yum! You use powdered cheddar in place of the park. There are so many possibilities. My friends request that I make this for them."

MY REVIEW
cctp1016 User ID: 1672997 233961
Reviewed Oct. 4, 2015

"Very good! I omitted the green pepper and instead put in black pepper. Nice dish on a chilly day!"

MY REVIEW
apschwartz User ID: 1393337 233118
Reviewed Sep. 19, 2015

"This simply did not appeal to our family. My husband does not like pumpkin (I do) but I was hoping the bacon and mushrooms would make up for that fact. It did not. Oh well, not everyone will like everything."

Loading Image