Savory Pumpkin Quiche with Caramelized Bacon and Onions
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 455
- Total Fat
- 35
- Saturated Fat
- 15
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 235
- Sodium
- 471
- Total: 1 hr 40 min (includes cooling time)
- Active: 30 min
Ingredients
2 tablespoons unsalted butter
6 strips bacon, chopped
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
6 fresh sage leaves, minced
3/4 cup pumpkin puree
8 large eggs
1/2 cup heavy cream
One 9-inch pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled
1/2 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Chardonnay or white wine vinegar
Juice of 1 lemon
4 cups arugula
Directions
- Preheat the oven to 350 degrees F.
- Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
- Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
- Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
- Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.