A creamy pumpkin custard with caramelized onions and a sharp blue cheese.  I made these single serving pumpkin quiches a couple of weeks ago, and am finally getting around to posting the recipe.  I do appreciate the irony of posting this recipe in succession to my pumpkin pie recipe, but the timing is purely coincidental and the result of poor planning on my part.

Ingredients:

• 1 Pie Crust (in a 9″ pie dish or 3 4″ baking ramekins)
• 1 sliced Onion
• 1/2 tbsp Butter
• 1/4 tsp Chipotle Chili powder
• 1 tsp Sugar
• 1 cup Pumpkin puree
• 4 Eggs
• 1/2 cup Half and Half or Cream
• 1/4 tsp Salt + Salt for seasoning
• 1 cup diced Blue Cheese

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Melt the butter in a hot.
3. Caramelize the onions in the melted butter.
4. Dust the onions with the sugar, chipotle chili, and season with salt.
5. Continue to caramelize the onions until golden brown.
6. Meanwhile, whisk together the pumpkin, eggs, half and half, and 1/4 tsp of salt.
7. Pour the pumpkin mixture into your pie crust.
8. Sprinkle half of the blue cheese over the pumpkin.
9. Arrange the caramelized onions over the pumpkin.
10. Sprinkle on the remaining blue cheese.
11. Bake for about a hour.
12. Serve within 15 minutes of removing from the oven.