Pumpkin spaghetti carbonara quiche
This Pumpkin Spaghetti Carbonara Quiche combines roasted pumpkin, crispy bacon, and pasta in a creamy egg base, offering a unique twist on traditional quiche. Perfect for brunch or dinner, it balances savory and slightly sweet flavors beautifully.
Cook time 80 min
Prep time 30 min
Ingredients:
8 cups pumpkin2 tbsp olive oil
4 oz pasta
4 bacon strips
1 onion
4 eggs
1 cup light sour cream
This Pumpkin Spaghetti Carbonara Quiche is a delightful twist on traditional quiche recipes. Combining rich, savory ingredients like bacon and pasta with the unique, slightly sweet flavor of pumpkin, this dish is perfect for those looking to try something new. Whether you're whipping it up for brunch, lunch, or dinner, this quiche is sure to impress your family and friends.
Instructions:
- Arrange the pumpkin cubes on a baking sheet.
- Drizzle with the olive oil and sprinkle with salt and pepper.
- Toss to coat evenly.
- Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
- Once done, remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
- While the pumpkin is roasting, cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente.
- Drain the pasta and set aside.
- In a large skillet over medium heat, add the diced bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon from the pan and let it drain on paper towels. Leave a little of the bacon fat in the pan.
- In the same skillet, add the finely chopped onion and cook until soft and golden, about 5 minutes.
- In a large mixing bowl, whisk the eggs together.
- Add the light sour cream and whisk until well combined.
- Stir in the roasted pumpkin, cooked pasta, crispy bacon, and sautéed onion.
- Season with salt and pepper to taste.
- Lightly grease a quiche or pie dish.
- Pour the mixture into the prepared dish, spreading it out evenly.
- Place the quiche in the oven and bake at 375°F (190°C) for about 30-35 minutes, or until the quiche is set and lightly golden on top.
- To check for doneness, insert a knife into the center; it should come out clean.
- Allow the quiche to cool for about 10 minutes before slicing.
- Serve warm or at room temperature.
With its delicious blend of creamy, savory, and slightly sweet flavors, this Pumpkin Spaghetti Carbonara Quiche is sure to become a favorite in your household. Following these tips and steps will ensure a perfectly cooked quiche every time. Serve it up at your next meal and enjoy the compliments from your delighted guests.
Pumpkin spaghetti carbonara quiche FAQ:
A standard 9-inch quiche or pie dish works best for this recipe. It allows for even cooking and provides enough space for the filling.
Bake the quiche at 375°F (190°C) for about 30-35 minutes. To check for doneness, insert a knife into the center; it should come out clean.
Yes, you can substitute bacon with diced pancetta or turkey bacon for a lighter option. For sour cream, Greek yogurt can be a suitable alternative.
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through.
Canned pumpkin puree can be used for convenience, but if using fresh pumpkin, sugar pumpkins or pie pumpkins are best due to their sweetness and creaminess.
Cooking Tips:
- Ensure the pumpkin is evenly roasted by spreading it in a single layer on a baking sheet.
- Cook the pasta until just al dente, as it will continue to cook when baked in the quiche.
- For a crisp, evenly cooked bacon, place the strips on a wire rack over a baking sheet before baking.
- Whisk the eggs and sour cream together thoroughly to achieve a smooth, creamy consistency.
- Allow the quiche to cool for a few minutes after baking before slicing to help it set and make it easier to serve.
Nutrition Facts
8 ServingsCalories 220kcal
Protein 12g
Carbohydrates 22g
Fiber 1.43g
Sugar 4.97g
Fat 14g
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