Pumpkin Quiche

Ingredients

1/4 pound thick-cut bacon (about 3 slices)
3 large eggs
1/2 cup heavy cream
1 cup canned pure pumpkin purée
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cumin
2 tablespoons grated Parmesan cheese
1 fully baked 9-inch pie shell (see Single-Crust Pastry Dough below)

Instructions

Preheat oven to 375°F and set a rack to the middle position. In a skillet over medium heat, fry bacon until crisp, about 12 minutes. Drain on paper towels; then crumble into in baked pie shell.

In a medium-size bowl, beat eggs lightly. Add cream, pumpkin purée, salt, spices, and cheese, and whisk just until blended. Pour mixture into crust, leaving about a quarter inch headroom. (Bake any leftover custard separately in a buttered ramekin.)

Bake until custard is set and puffed, 30–35 minutes. Serve warm.

Single-Crust Pastry Dough

Yield: 

6-8 servings

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