There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
1 pre-made pie crust
1 cup cream, half and half, or whole milk
1 small pumpkin, roasted and diced, resulting in about 1 1/2- 2 cups pumpkin
1/2 small onion, diced
1 clove garlic, diced
2 teaspoons freshly chopped parsley
a dash of nutmeg
a dash of kosher salt
additional olive oil and kosher salt for roasting pumpkin
1. Preheat oven to 350 degrees. Seed pumpkin and cut in wedges. Place pumpkin on cookie sheet and sprinkle with kosher salt and drizzle with olive oil. Bake pumpkin until fork tender. Depending on thickness of pumpkin, this could be 30 – 45 minutes, or more. When pumpkin is fork tender, remover from oven and let cool. Cut pumpkin away from skin and dice. Set aside.
2. Unroll pie crust and place in a quiche dish. Prick dough and pre-bake for 10 – 15 minutes. Combine eggs and cream half and half, or whole milk. Whisk together, trying not to incorporate any air bubbles. Add fresh parsley, nutmeg, and salt. Whisk to combine.
3. Remove pie crust from oven when done. Spread pumpkin, onion and garlic evenly over pie crust. Gently pour the egg filling over the ingredients. Bake at 350 degrees until set, about 45 minutes. Be sure to let the quiche rest at least 15 minutes before slicing.