For many years our Easter brunch has consisted of crab quiche, asparagus, strawberries and champagne. The quiche recipe comes from Julia Child’s book Mastering the Art of French Cooking Vol. One p. 149. Julia knew a thing or two! I have made modifications over the years by substituting half and half or whole milk for the whipping cream. Still delicious, but not quite as rich. I use her crust recipe, but a favorite pie crust recipe could be used in its place.
During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.