2022 Fall Newsletter

Paola Advertising from the Miami Republican during the 1880s

Photo Courtesy KSHS

Photo Courtesy KSHS

Favorite holiday recipes from our museum staff

Vince Thorp Savory Pumpkin Quiche with Caramelized Bacon and Onions Level: Easy Total: 1 hr 40 min (includes cooling time) Active: 30 min Yield: 6 to 8 servings Ingredients: 2 tablespoons unsalted butter 6 strips ba con, chopped 1 medium yellow onion, chopped Kosher salt and freshly ground black pep per 6 fresh sage leaves, minced 3/4 cup pumpkin puree 8 large eggs 1/2 cup heavy cream One 9-inch pie crust, store-bought and baked and cooled according to package instructions,

or 1 homemade pie crust, blind-baked and cooled 1/2 cup grated Parmesan 2 tablespoons olive oil 1 tablespoon Chardonnay or white wine vinegar Juice of 1 lemon 4 cups arugula 2 Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasional ly, until the onions are browned and ten der, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute. 3 Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in

the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes. 4 Whisk together the cheese, olive oil, vine gar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula. 5 Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.

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