I once had a quiche do me wrong.
Here's the recipe: Savory Pumpkin QuicheI'm definitely buying the prepared crust. Screw it.Savory Pumpkin Quiche
Makes 1 8-inch pie
Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.
ingredient list Serves 6
- Preheat oven to 400F. Sprinkle cheese over bottom of piecrust.
- Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
- Bake 10 minutes. Reduce heat to 350F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
- 1/2 cup low-fat Gruyère cheese
- 1 frozen 9-inch prepared piecrust
- 1 cup low-fat milk
- 2 large eggs
- 1 tsp. chopped fresh thyme
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. ground nutmeg
- 1 cup fresh or canned pumpkin purée
I don't think I like Gruyère cheese. Would ricotta work?
Will 10 minutes really get rid of all the raw egg?
Would it taste weird to throw in walnuts?
How long would this last in the fridge?
Can this be frozen and then nuked?
What if I used 3 egg whites instead of the yolks? Or what if I used only 1 yolk from the 2 large eggs?
I stopped buying regular milk when I discovered I preferred powdered milk. If I mix up a cup, do you think that will be ok for the recipe?