Print
Description
This pumpkin quiche recipe is perfect for fall. It is easy to make and full of flavor. You can serve it for Thanksgiving or any special occasion.
Ingredients
Scale
- 1 (14.1 ounce) package refrigerated pie crusts
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Line a 9-inch pie plate with one pie crust.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine pumpkin puree, heavy cream, eggs, salt, nutmeg, cinnamon, and ginger. Stir in the cooked onion and garlic.
- Pour pumpkin mixture into the prepared pie crust.
- Sprinkle Parmesan cheese over the top.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let cool slightly before serving.
Notes
- For a gluten-free option, use a gluten-free pie crust.
- You can add other vegetables to the quiche, such as spinach or mushrooms.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg