Enjoy 20% off with a $60 purchase on our Garden Tools this week. 

Order Your Almanac Today!

Pumpkin Quiche

The Editors
Yield
6-8 servings
Category
Pies and Pastries
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Yankee Magazine
Print Friendly and PDF

A unique twist on a beloved classic, this pumpkin quiche is sure to stun at your next fall brunch!

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

Ingredients
1-1/4 cups all-purpose flour, plus extra for work surface
1 tablespoon granulated sugar
1/2 teaspoon kosher or sea salt
9 tablespoons chilled unsalted butter, cut into small cubes
3–4 tablespoons ice water
Instructions

In a medium-size bowl, whisk together flour, sugar, and salt until well combined.

Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 3 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add another tablespoon ice water.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough—don’t overmix!

Gather into a ball; then press into a disk and wrap in plastic. Refrigerate 30 minutes.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Madonna (not verified)

6 years 1 month ago

my late mother in law made fried pumpkin, ,she only used better, sugar , salt and pumpkin, it came out like caramelized pumpkin. and so delicious. anyone have a recipe for this?