Savory Roasted Pumpkin and Bacon Quiche

October 9, 2014Katie

This week I roasted up an entire sugar pumpkin just to give you a tutorial on how to do it (click here to see the tutorial).

Today I decided to use the cubed and roasted pumpkin squares to make this delicious Savory Roasted Pumpkin and Bacon Quiche. I also think it would be fabulous with roasted butternut squash cubes.

The original inspiration for this quiche was from this recipe and my very favorite cracker crust favorite quiche from my Aunt Jane’s recipe. It’s versatile and you can add in different vegetables to dress it up.

I think for fall, pumpkin worked quite nicely.

Hello Autumn!

Savory Roasted Pumpkin and Bacon Quiche

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Author: Katie of Dishin & Dishes

Recipe type: Breakfast

Serves: 6

Ingredients

NGREDIENTS:
2 c. crushed saltine crackers (1 sleeve plus 6 crackers)
7 T. melted butter
8-10 slices bacon, cooked and chopped
2 c. Roasted cubed and peeled sugar pumpkin
2 green onions, chopped
2 T. Chopped fresh sage or 1 t. Dried
2¼ c. half-and-half
4 eggs, beaten
½ t. salt
¼ t. Pepper
½ t nutmeg
2½ c. grated swiss cheese (8 oz)

Instructions

In food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
Combine other ingredients in large mixing bowl and pour into crust.
Use spoon or spatula to evenly push around cheese and other fillings.
Bake for 30-40 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.