Pumpkin and Bacon Quiche

This recipe was adapted from a similar one I found in a magazine. It made a nice brunch for us, and I ate the rest for lunch during the week. It reheated nicely, even in a microwave.

Pumpkin and Bacon Quiche

pie dough (store bought or homemade)
8 slices bacon
1 medium yellow onion, halved and thinly sliced
salt & pepper
3/4 pound pumpkin, peeled and thinly sliced
8 large eggs
1/2 cup whole milk
1/2 cup heavy cream
6 fresh sage leaves

Preheat oven to 350 degrees F

Fit crust into a 9 x 13-inch baking pan. Prick dough all over with a fork and freeze until firm, 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are slightly brown, about 35 minutes. Remove parchment and weights; bake until bottom is dry, 10 minutes more.

While crust is cooking, cook bacon over medium heat until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels, Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. top with pumpkin, overlapping slices and adding a piece of bacon every few rows.

In a bowl, whisk together eggs, milk and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges., 45 minutes. Let cool 15 minutes.

Certainly not a spur of the moment recipe, but well worth the effort.