Pumpkin Quiche

Vegetables Recipes | Pies and Pastries Recipes

• 1 fully baked 9-inch quiche shell
• Filling:
• 3 thick slices bacon, about 1/4 pound
• 3 large eggs
• 1/2 cup heavy cream
• 1 cup pumpkin puree
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg, preferably freshly grated
• 3/4 teaspoon cumin
• 2 tablespoons grated
• Parmigiano-Reggiano or other Parmesan cheese

Set rack in middle of the oven and heat the oven to 375° F. Fry bacon until crisp, either over medium heat or in a microwave oven, drain thoroughly, and crumble. Strew in prepared pastry shell.

In a bowl with a spout or a large measuring cup, lightly beat eggs. Add cream, pumpkin puree, salt, spices, and cheese, and whisk just until blended.

Pour mixture into crust, leaving room for custard to swell in oven. There should be almost a quarter inch of headroom. If there is leftover custard, bake it separately in a buttered ramekin or custard cup, again leaving room for custard to swell.

Bake 30 to 35 minutes, or until custard is set and puffy. Serve warm.

The Yankee cook points out: This is a quiche, low and flat. The prepared shell should come just to the top edge of the quiche pan.

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