Pumpkin Quiche with Bacon Recipe
- 1 (1 1⁄4 pound) pumpkin or winter squash
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 sprig rosemary leaves
- 1 tsp. fine sea salt
- 1 tsp. ground black pepper
- 3 1⁄2 ounces bacon, cut into lardons or diced
- 1 large yellow onion, thinly sliced
- 12 ounces puff pastry (thawed if frozen)
- 2 large egg yolks
- 1 cup heavy cream
- 1⁄4 tsp. nutmeg
- 2 large egg whites
Active time: 45 minutes
Total time: 2 hours 30 minutes
Preheat oven to 400 degrees. Halve pumpkin, scoop out seeds, and slice into 6" wedges. Line a roasting pan with parchment paper. Place wedges on pan. Drizzle with oil and season with rosemary, salt, and pepper. Roast, turning once, until tender, about 30 minutes. Reduce oven to 350 degrees.
Meanwhile, in a large sauté pan, heat 1 Tbsp. olive oil over medium-high heat. Add bacon and cook until browned, about 3 minutes. Pour off all but 2 Tbsp. bacon fat. Reduce heat, add onion, and season with 1⁄2 tsp. each salt and pepper. Cook until onion is tender, about 18 minutes.
Meanwhile, on a floured surface, roll puff pastry 1⁄8" thick. Line a 10" or 11" tart pan with pastry, trimming excess, and prick bottom several times with a fork. Freeze pastry until firm, about 10 minutes. Line pastry with foil and fill with dried beans. Bake until pastry starts to brown, about 30 minutes. Remove foil and beans and bake until pastry is dry, about 15 minutes.
Remove and discard pumpkin skin and, in a food processor fitted with a metal blade (or by hand), puree flesh. Put pumpkin puree in a bowl.
Stir egg yolks, cream, and nutmeg into pumpkin. Season with remaining 1⁄2 tsp. each salt and pepper. Add onion and bacon mixture.
Using an electric mixer, beat egg whites until stiff peaks form. Fold into pumpkin mixture.
Scoop pumpkin mixture into tart shell. Bake until pastry is crisp and golden and filling is set, about 35 minutes. Let cool 5 minutes and serve.
To make ahead: Refrigerate pumpkin puree up to 3 days; bring to room temperature before using. Cook bacon 1 day ahead and refrigerate. Prebake pastry shell 1 day ahead—wrap well in plastic and store at room temperature.
From French Country Cooking (Clarkson Potter) by Mimi Thorisson.