Savory Pumpkin Quiche
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
YIELD: 8 servings.
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
Ingredients
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3 large eggs
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1 can (15 ounces) solid-pack pumpkin
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1 can (5 ounces) evaporated milk
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1/2 pound bacon strips, cooked and crumbled
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1/2 cup sliced fresh mushrooms
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1/4 cup finely chopped onion
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1/4 cup finely chopped green pepper
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1/2 cup grated Parmesan cheese
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1 tablespoon all-purpose flour
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1 frozen deep-dish pie crust (9 inches)
Directions
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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 crust.
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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.
Nutrition Facts
1 slice: 231 calories, 13g fat (5g saturated fat), 96mg cholesterol, 417mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 11g protein.
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