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Pumpkin Quiche Recipe

Pumpkin Quiche Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust
  • 1 tbsp olive oil
  • 1 cup finely chopped yellow onion
  • 2 garlic cloves, minced
  • 1 ¾ cups canned pumpkin puree
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup shredded gruyère cheese
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • A few fresh sage leaves (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Prick crust with fork, line with parchment and weights, and bake 15 minutes. Remove weights and bake 5 minutes more until dry and pale golden.
  2. In a skillet over medium heat, cook onion in oil until soft, 6 to 8 minutes. Add garlic and cook 1 minute longer. Remove from heat.
  3. Whisk pumpkin, eggs, heavy cream, salt, pepper, and nutmeg until smooth. Stir in cheese and onion mixture.
  4. Pour filling into crust and smooth the top. Tuck sage leaves on top if using.
  5. Bake at 375°F until center is just set with a slight jiggle, 35 to 40 minutes. Cool on a rack at least 15 minutes before slicing.

Notes

Using a store-bought crust shaves off a few minutes of hands-on time, and no one will know the difference. The quiche tastes just as good at room temperature, so it travels well to a potluck.