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.

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French Pumpkin & Ham Quiche with Brie

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:

1. Preheat oven to 350 degrees.
2. Spread half of the ham out evenly in the bottom of the pre-baked pie crust.
3. 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.
4. Add the diced pumpkin.
5. In a medium bowl, whisk together the eggs, whipping cream, Herbes de Provence, salt, and pepper.
6. Pour the egg mixture over the diced pumpkin.
7. Top with the remaining finely diced ham and then arrange the long slices of brie on top of the ham.
8. Bake for 50 to 60 minutes, or until the center of the quiche no longer wobbles when gently shaken.
9. Allow the quiche to cool for 20 minutes before serving.

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