Pumpkin Bacon Quiche
This pumpkin bacon quiche is perfect for a Fall brunch or light dinner. Filled with crispy bacon, golden onions, sweet pumpkin, and parmesan cheese!
Ingredients
- 6 strips bacon, cooked, chopped save a Tbsp. of bacon grease
- 1 Tablespoon butter
- 1 small yellow onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sage, fresh or dried
- 3/4 cup pumpkin puree
- 8 large eggs
- 1/2 cup half and half or cream
- 1/4 cup parmesan cheese
- 1 9 inch pie crust, baked
Instructions
- In a medium skillet, heat the bacon grease and butter. Add the onions to the pan and cook until softened. Add in the spices. Stir in the chopped bacon. Set aside.
- In a large bowl, combine the eggs, pumpkin, and cream. Stir in the bacon and onion mixture, and parmesan cheese. Pour into the cooked pie crust.
- Bake at 350 degrees for about 45 minutes, or until the eggs are set and cooked through.