Last fall I fell in love with Star Bucks pumpkin bread.  I never knew that I loved pumpkin so much.  I started experimenting in the kitchen and came up with my own recipe for pumpkin bread.  I made so much pumpkin bread, pumpkin cheese cake, ooey gooey pumpkin cake and muffins that it was ridiculous.  Now that fall is here again I wanted to try some new pumpkin desserts.  Sister and I have been on a pound cake kick for a while now and I thought about a pumpkin pound cake.   unfortunately, I wasn’t impressed with the recipe I came up with.  It wasn’t bad but it wasn’t great either.  I will not be posting that recipe. If you should have a good recipe for a pumpkin pound cake or any other pumpkin dessert please share it with us. 

I also made a vegetable Quiche that was out of this world.  It was fluffy,cheesy and so yummy.  It was very easy and I had everything I needed in the fridge.  You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use  artichokes, tomatoes, squash, etc. I hope you will enjoy it as much as Andy and I did.  I served mine with toast and mayhaw jelly.    

Vegetable Quiche

  • 1 frozen pie shell, deep dish
  • 1 ½  cup sliced fresh mushrooms
  • ¾  cup chopped asparagus
  • 2 tablespoon butter
  • 1 cup fresh baby spinach
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 cup  shredded Swiss cheese
  • 4 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Let pie crust stand at room temperature for 10 minutes
  • Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  • In a large skillet, sauté  mushrooms and asparagus in butter until tender
  •  Add spinach, garlic and spring onion; cook 1 minute longer
  •  Spoon into crust; top with cheese.
  • In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese.
  • Cover edges of crust loosely with foil
  •  Bake for 40-45 minutes or until a knife inserted near the center comes out clean
  • Let cool for 10 minutes before cutting