Although it may seem pumpkin season has departed us all, do not be deceived. The unique and flavorful delicate winter gourd still fills my kitchen and can certainly fill yours.
Life doesn’t just have to be about pumpkin spice in November. Pumpkin deserves a name all year round!
I was gifted with the opportunity of creating a “Pie in the Sky” for a dear and delightful friend of late.
Pumpkin Sage Quiche was created.
She first provided me with her one pumpkin leftover from the garden bounty earlier in the season.
I tossed and turned over how I would mix and match flavors.
Sage came to mind.
oh, and bacon, of course…
Pumpkin Sage Quiche
1 cup cooked pumpkin (either freshly roasted of from the can)
6 pastured eggs
1 cup swiss cheese, cubed into 1/4 ” chunks
1 cup baby spinach
1 Tbs. grassfed butter (Kerrygold, of course)
1/2 red onion, diced
2 Tbs. fresh sage, minced
sea salt and pepper
1/4 cup + bacon, cooked and crumbled
1 Paleo Pie Crust
Preheat the oven to 425 degrees. In a medium skillet, melt the butter over medium-low heat. Add onions, salt and pepper and sauté until translucent. Add sage and continue cooking until crispy. Add additional butter (or bacon grease) if need be. This mixture needs to be “juicy.” Set aside.
In a large bowl, whisk together pumpkin, eggs, cheese, spinach, and salt and pepper. Once the onions and sage have cooled to a reasonable temperature, add to the bowl and mix.
Fill the pie crust with the goodness and pop in the oven for about 30-35 minutes. Remove from the oven and topped with the bacon crumbles.
Allow to cool and continue to “cook,” (eggs will continue to cook for a few minutes once removed from heat).
Serve plated with some extra veggies and enjoy.