Firstly, I want to say thank you to all our Veterans for your service. My husband was a service member for eleven years and I personally believe these men and women do not get enough recognition for the time and energy they put into serving our country.
Secondly, let’s talk about one of my absolute favorite breakfast (or any time of the day) foods: quiche! I have been making homemade quiche for years and I’ve made several for all kinds of small parties (bridal showers, birthday parties, baby showers, holidays, etc.).
I wanted to try adding pumpkin to make this more flavorful for fall; the pumpkin gives it a pretty slight orange color which contrasts beautifully with the green spinach. Paprika happens to be one of my favorite spices – I added it to this recipe not only for the flavor, but it also helps make a deeper orange color in this recipe.
Spinach and feta is my favorite combination for quiche. Spinach is not only rich in iron and vitamin c – it happens to have a fair amount of protein. Not a fan of spinach? Kale or chard make great substitutes. Would you rather use Parmesan than feta? Great! Want to add bacon? That’s not my thing, but you do you. At the end of the week I take my produce out of the fridge and see what needs to be used up. Some of the veggies go to soup and some go to quiche. This helps with my meal prep and has cut down on our food waste. Another tip: if you’re looking to make this healthier you can skip the pie crust.
I normally add milk into my eggs when making quiche. Since the pumpkin is moist I did omit them from this recipe. It does change the consistency so you will want to watch it closely while cooking. I have noticed my oven does take a bit longer to cook certain foods than other ovens I’ve worked with. The best way to see if the quiche has set up in the center is to lightly shake the pie plate. If the center wiggles then the quiche is not done. Close the oven and bake for another five to ten minutes and check again. I do have to warn you that when you pull this out of the oven you are not going to want to wait to eat this; it smells divine!
Ingredients:
- Pie crust (I suggest homemade but you can use store bought)
- 8 eggs
- 2 cups pumpkin purée (or 15oz can store bought)
- 1 cup de-stemmed cooked spinach (cooked and squeezed)
- 1/2 cup feta crumbles
- 1 clove minced garlic
- 1 t paprika
- Salt and Pepper to taste
Method:
- Preheat oven to 375 degrees Fahrenheit.
- Mold pie crust into pie plate and pinch edges flat.
- Sprinkle spinach and feta onto pie crust.
- In a separate bowl mix together eggs, pumpkin and spices until well incorporated.
- Pour egg mixture over spinach and feta.
- Place pie plate on a cookie sheet and put on the bottom rack of the oven.
- Bake for 75 minutes or until golden brown and your knife comes out clean.
- Cool and enjoy!
The Petite Homestead 