Hg Crustless Pumpkin Quiche Supreme Recipes

SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS

Steps:

• 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.

QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
• In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
• In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
• Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

HG CRUSTLESS PUMPKIN QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
• Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 6 minutes.
• Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Stir occasionally, cook until softened and lightly browned, about 4 minutes. Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
• Transfer spinach mixture to the large bowl. Add cheese wedges, breaking them into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture to the pie pan.
• Bake in the oven until firm and lightly browned on top, about 1 hour.
• Allow to slightly cool. Cut into 8 slices and enjoy!

SAVORY PUMPKIN QUICHE

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust., Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

LOW CARB CRUSTLESS PUMPKIN AND HAM QUICHE

Steps:

• Preheat oven to 350°F. Prepare a pie plate with oil. Set aside.
• In a small skillet saute the dice onion in the butter until soft; about 6 minutes.
• In a large bowl whisk together the eggs and cream. Add the pumpkin, diced ham, sauteed onion, chopped parsley and cheese. Season with salt and freshly ground black pepper (about 1/4 tsp each) and the cayenne pepper (optional).
• Pour into prepared pie plate and bake for 30-35 minutes until puffed and set in the center. Transfer to a wire rack to cool. Enjoy warm or cold.