Roasted Pumpkin Quiche

I added the cheese and nutmeg to the recipe and used half and half instead of cream. I also changed up the short crust pie dough for phyllo. I may also use a couple of slices of bacon just for a little smokey taste. This is an untested recipe... are you game?

phyllo dough sheets

2 TBS vegetable oil

1 medium onion, finely chopped

2 TBS butter

3 eggs, separated

1/2 cup half and half

dash of nutmeg

1/2 tsp salt

1/4 tsp pepper

1 lb pumpkin, cooked and mashed or 1 cup canned pumpkin

1/2 cup good smoked ham, cut into small cubes

1/2 cup good Gruyere cheese, grated (optional)


Preheat oven to 350 degrees.


Lay a phyllo sheet on a work surface. Brush lightly with oil. Lay another phyllo sheet on top of the first and brush with oil. Continue with the remaining phyllo sheets. Brush a pie plate(or cake pan), with a removable bottom, with a thin coat of oil. Line with the phyllo sheets. Tuck the ends of the phyllo into the pie plate to form the side crust. Refrigerate.


In a large skillet, heat butter until just bubbly. Add onions and cook until soft and translucent, about 5 minutes. Reserve.


In a large bowl, whisk the egg yolks. Add the pumpkin, ham, onions, cheese, nutmeg and salt and pepper.


Using an electric mixer, beat egg whites on high until stiff peaks form. Fold egg whites into pumpkin mixture.


Pour mixture into the phyllo lined pie plate. 


Bake for 30-35 minutes until set.  Let rest for 10 minutes before serving.


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