Full of the flavors of fall, Pumpkin Quiche is full of pumpkin and white cheddar flavor and lightly spiced with ginger, ground cloves, and nutmeg.
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Servings: 8 servings
- 1 lg pie crust blind baked
For the quiche:
- 2 Tbsp dry minced onion
- 2 cups white cheddar cheese shredded
- 1 1/2 cups milk
- 1 cup canned pumpkin not pumpkin pie filling
- 4 lg eggs beaten
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
To blind bake the empty pie crust, poke the bottom and sides of the crust with a fork. Cover entire pie crust with foil. Bake in a 450 degree oven for 8 minutes. Remove the foil and bake for an additional 4-5 minutes until the pastry is dry.
Remove from oven and set off to the side. Reduce the oven to 325 degrees F.
Meanwhile, combine all of the quiche ingredients in a large bowl until well combined. Pour into the blind baked pie crust.
Bake at 325 degrees F for at least 50 minutes or until a knife inserted in the center comes out clean. If the crust begins to brown too quickly, cover with foil.
Allow to cool slightly before slicing and serving.
Calories: 158kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 343mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5125IU | Vitamin C: 2.2mg | Calcium: 267mg | Iron: 0.6mg