Having eaten my fill of pumpkin-flavored grocery store products, I thought it time to start developing my own squash-themed dishes.
My pantry was already overflowing with sweets and treats leftover from Halloween, so I decided to go the savory route and make a pumpkin quiche for brinner, the most important meal of the day.
Most of the recipes I found for pumpkin quiches required fresh chopped pumpkin and excessively complicated crusts made from ungodly amounts of phyllo dough. There was none to be had of the former ingredient as all the pumpkins seem to have disappeared from Kroger and H-E-B and the latter component, well, that just sounded too complicated. But in spite of my laziness and my canned pumpkin, I managed to cobble together something quite good.
Bacon Chive Pumpkin Quiche
- 1 9-inch pie crust (store-bought or homemade)
- 4 large eggs
- 1/2 cup whole milk
- 3/4 cup canned pumpkin
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 cup crumbled bacon
- 1/4 cup chives
- 1/2 cup gorgonzola cheese
Preheat oven to 350 degrees. In Bowl #1 (small), toss together crumbled bacon, chives, and gorgonzola. Set aside.
In Bowl #2 (large), beat eggs. Add in milk, beating until slightly frothy. With a wooden spoon, gradually blend in canned pumpkin, cinnamon, and ginger.
Sprinkle half of Bowl #1 into bottom of pie crust. Pour Bowl #2 over cheese, bacon, and chives. Sprinkle remaining half of Bowl #1 on top. Bake 45-50 minutes until top is slightly brown.
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From the ingredient list, it's easy to see that competing flavors abound in this quiche. But the fact that it keeps your taste buds guessing is what makes it an entertaining dish, for with any given bite the flavors of pumpkin pie, scrambled eggs, and earthy greens dominate. Because the texture is also thicker than that of your average quiche, one slice so splendidly hearty that you really have to push yourself to eat seconds.
Which is just fine, especially for brinner, 'cause you gotta save room for pancakes.