Savory Pumpkin Quiche

Savory Pumpkin Quiche

Make this delicious pumpkin “pie” using basic ingredients for breakfast, lunch, or dinner. It’s also a great addition to your celebration table.


  • 2 Tbsp unsalted butter
  • 6 strips bacon, chopped
  • 1 medium yellow onion, chopped
  • 1 bay leaf Salt and Pepper
  • 6 fresh sage leaves, minced
  • 1 tsp fresh thyme, minced ¾ cup pumpkin puree
  • 8 large eggs
  • ½ cup heavy cream
  • ½ cup shredded Gruyère or mild white cheddar cheese
  • 1 9-inch pie crust, store-bought, baked and cooled according to instructions or homemade pie crust, blind-baked and cooled


  1. Preheat oven to 350°F.
  2. Heat butter in a medium sauté pan over medium heat.
  3. Add bacon and cook until fully-rendered and caramelized, 10 to 12 minutes.
  4. Remove bacon from pan and add onions and bay leaf; sprinkle with salt and pepper. Cook, stirring occasionally, until onions are browned and tender, about 15 minutes.
  5. Remove bay leaf and return bacon to pan along with sage and thyme and cook for one minute.
  6. Whisk together pumpkin puree, eggs, cream and shredded cheese in large bowl. Whisk in onion mixture.
  7. Pour into prepared crust and bake until set 30-40 minutes. Allow to cool for 10 minutes before cutting into eight equal portions.

Note: For a vegetarian version, use 1 cup finely-sliced mushrooms in place of bacon. Add a pinch of sugar to help with mushrooms caramelizing.