Savory Pumpkin Quiche
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
Ingredients
- 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)
Reviews
I made this for Thanksgiving and it didnt get eaten. I didnt care for this at all and I love canned pumpkin. Very dissatisfied with it.
This is amazing! It sounds a little weird, but I LOVED it. It's decadent and rich without being heavy. I did adapt it -- took out all vegetables but onions because I couldn't get them because of the quarantine, omitted the bacon, and increased the cheese to 1 1/2 cup and tossed it with 2 tbsp flour. AMAZING. Make sure to blind-bake the crust!
I make this recipe at least once a month, I love it.
This was very easy and tasty! My husband, who is not a quiche fan, loved it!
can i omit the bacon? im vegetarian
Love this recipe. It Is delicious as is, but also easy to switch up. I have used small cubes of ham instead of the bacon, yum! You use powdered cheddar in place of the park. There are so many possibilities. My friends request that I make this for them.
Very good! I omitted the green pepper and instead put in black pepper. Nice dish on a chilly day!
This simply did not appeal to our family. My husband does not like pumpkin (I do) but I was hoping the bacon and mushrooms would make up for that fact. It did not. Oh well, not everyone will like everything.