Serve this flavored-packed recipe for brunch!

Portobello Mushrooms & Pumpkin Quiche

Ingredients

3 large eggs
1 — 15 oz. can solid-pack pumpkin
1 — 5 oz. can evaporated milk
1/2 pound bacon strips, cooked and crumbled
1/2 cup sliced portobello mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 frozen deep-dish pie crust

Directions

~Preheat oven to 375°.

~In a large bowl, whisk eggs, pumpkin, and milk until blended. Stir in bacon, mushrooms, onion, and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust.

Bake on a lower oven rack 50 to 60 minutes (or until a knife inserted in the center comes out clean).

~Let stand 15 minutes before cutting.

~Makes eight servings.