Remember the other week when I said I wasn’t quite ready for pumpkin-flavored everything? Boy, a few days sure can change things! It only made sense for the October edition of 12 Months of Real Food to be the one and
I thought of making roasted pumpkin into a quiche when I was thinking about all that wasted pumpkin we get after carving our Halloween pumpkins. All you have to do is roast the chunks you remove when carving the pumpkin, and use them to make your quiche. Serve this savory pumpkin quiche with a simple salad, such as poached pears over spring greens.
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage- sub 1c. pumpkin puree; whip egg whites and fold into mixture of yolks, pumpkin, etc. Delicious. I'll add crabmeat or crawfish next time.