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.

 

  • Total Time

    Prep: 15 min. Bake: 50 min. + standing

  • Makes

    8 servings

    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

    Directions

    • Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust.
    • Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

    Nutrition Facts

    1 slice: 231 calories, 13g fat (5g saturated fat), 96mg cholesterol, 417mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 11g protein.