Savory Pumpkin Quiche Recipes

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MEDITERRANEAN SAVORY PUMPKIN PIE



Mediterranean Savory Pumpkin Pie image

Bold enough to taste a healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy pie and enjoy all the yummies and mmms of pleasure.

Provided by Sylia

Categories     Appetizer     Breakfast     Main Course     Side Dish     Snack

Number Of Ingredients 12

2pounds (1kg) pumpkin (any kind) (peeled and cut into small cubes)
3 tablespoons olive oil
2 onions (diced)
2-3 cloves garlic (minced)
1 cup (100g) dry breadcrumbs
2 cups (100g) soft breadcrumbs
3 eggs (lightly whisked)
2 cups (300g) feta cheese (crumbled)
2 cups (200g) hard cheese (graviera or parmesan, or pecorino or cheddar or gouda or a mix) (grated)
1 tablespoon fresh mint (or 1 teaspoon dry) (finely chopped)
2 tablespoons fresh thyme leaves (1 tablespoon dry) (finely chopped)
Freshly ground pepper

Steps:

  • In a large pot, over medium heat add 3 tablespoons olive oil and sauté onion for 2-3 minutes, garlic for another 2 minutes. Adjust heat not to burn them.
  • Toss in the pumpkin, thyme, mint, pepper and sauté for another 5 minutes. Pour in hot water to cover the pumpkin and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for about 20 minutes until the pumpkin softens.
  • Add gradually breadcrumbs, toss and adjust according to the amount of liquid. Remove from heat and set aside to cool. Add the whisked eggs and the hard cheese. Toss until well incorporated.
  • Preheat the oven at 350°F / 180°C.
  • Grease the bottom and sides of the pan* with olive oil and pour in the pumpkin-cheese mix. Spread evenly. Add feta cheese crumbles on top and season with freshly ground pepper and some more fresh thyme, if desired.
  • Bake for 45 minutes until golden. Remove from the oven and serve warm.

SAVORY PUMPKIN QUICHE



Savory Pumpkin Quiche image

Make and share this Savory Pumpkin Quiche recipe from Food.com.

Provided by nvermd

Categories     Savory Pies

Time 1h15m

Yield 1 quiche

Number Of Ingredients 10

2 cups pumpkin puree
1/2 lb bacon, cooked and crumbled
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 (2 1/2 ounce) jar sliced mushrooms, drained
2 large eggs
1 (13 ounce) can evaporated milk
2 tablespoons flour
1/2 cup grated parmesan cheese
1 10-inch pie shell, unbaked

Steps:

  • Combine pumpkin, bacon, onion, green pepper, mushrooms, and eggs.
  • Gradually add evaporated milk.
  • Toss together flour and Parmesan.
  • Fold into pumpkin mixture.
  • Pour into unbaked pie shell.
  • Bake at 375 degrees for one hour.

SAVORY PUMPKIN QUICHE



Savory Pumpkin Quiche image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

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)

Steps:

  • 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., 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 : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 417mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS



Savory Pumpkin Quiche with Caramelized Bacon and Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
6 strips bacon, chopped
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
6 fresh sage leaves, minced
3/4 cup pumpkin puree
8 large eggs
1/2 cup heavy cream
One 9-inch pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled
1/2 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Chardonnay or white wine vinegar
Juice of 1 lemon
4 cups arugula

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
  • Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
  • Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
  • Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.

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