Right now, it’s full-on pumpkin season. Now, that probably makes many of y’all seriously happy, especially if you’re a fan of pumpkin pasta, pumpkin deviled eggs, pumpkin no-bake cookies, pumpkin bread, pumpkin stew, pumpkin whoopie pies, or even pumpkin breakfast cookies. But today, I’m about to make every single one of you crazy-excited to try something drastically different and bake up a pumpkin quiche. And yeah, you did just read that last sentence correctly. I totally wrote the words pumpkin quiche.
So, in case you didn’t know, pumpkin quiche is pretty much heaven in a pie crust. Who would have thought? And when a little bit of ham, cheese, and herbs are thrown into the mix, it gets even better. Oh but wait, for a delicious French twist, let’s add in a generous amount of brie and Herbes de Provence. Sounds pretty lip-smacking yummilicious, right? Well, you know what? It freaking is. So, make sure to give it a try before pumpkin season is over. Sadly, it never lasts long enough.
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.
Suggestions:
- I used a refrigerated pie crust for this recipe and pre-baked it according to the package instructions in a deep pie dish. I prefer using refrigerated pie crust to a pre-formed frozen pie crust because it is bigger and fits well in a deeper pie dish.
- Use a pie pumpkin or sugar pumpkin for this recipe. One small pie pumpkin will yield 4 to 8 cups of diced pumpkin after being peeled and having the seeds and pulp removed.
- Wash and rinse your pumpkin well before cutting it to remove any dirt or debris.
- It’s easier to peel the pumpkin if you cut it into quarters or eighths after scraping out the seeds and pulp.
- I dice the pumpkin in pieces between 1/4-inch and 1/2-inch. You don’t want the pieces to be too small or too large. If they are too small, they will become mushy and if they are too large, they will not cook through completely.
- Do not remove the rind from the brie. It adds great flavor and texture to the quiche.
Improvements:
- In addition to the brie, layer a little bit of freshly grated Gruyère cheese in the quiche.
- Replace the ham in this recipe with crisp crumbled bacon.
- Garnish the quiche with a light sprinkle of additional Herbes de Provence.
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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Make sure to check out all of the other great Fantastical Food Fight “Pumpkin” recipes below.
