I had absolutely no problem picking out a favorite recipe from last month. Not that there weren’t many other great recipes to choose from, like this Moroccan Carrot & Ham Soup with Coconut Milk or this Sweet Hot Pepper Jelly Ground Beef & Bean Chili. There was also The Best Ever Classic Pumpkin Bread as well, which was pretty much breakfast pumpkin bread heaven.
But this French Pumpkin & Ham Quiche with Brie was just so perfect, that I couldn’t help but pick it. And I’m even more excited that the pie crusts that I purchase at my local market come in a package of two. It’s a great excuse to make another quiche. This time, maybe I’ll swap in some butternut squash since I have one kicking around in my kitchen.
You can find the original recipe for this French Pumpkin & Ham Quiche with Brie HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 1 Pre-Baked Pie Crust
- 1 Cup Ham, Finely Diced
- 1 (8-oz.) Brie Round
- 4 Cups Diced Pumpkin
- 4 Large Eggs
- 1 Cup Heavy Whipping Cream
- 3 Teaspoons Herbes de Provence
- 1 1/2 Teaspoons Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
Directions:
- Preheat oven to 350 degrees.
- Spread half of the ham out evenly in the bottom of the pre-baked pie crust.
- Slice the brie into thin slices. Set 8 of the longest slices of brie aside. Cut the remaining brie into small pieces. Arrange the small pieces of brie on top of the ham in the pre-baked pie crust.
- Add the diced pumpkin.
- In a medium bowl, whisk together the eggs, whipping cream, Herbes de Provence, salt, and pepper.
- Pour the egg mixture over the diced pumpkin.
- Top with the remaining finely diced ham and then arrange the long slices of brie on top of the ham.
- Bake for 50 to 60 minutes, or until the center of the quiche no longer wobbles when gently shaken.
- Allow the quiche to cool for 20 minutes before serving.
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