Butternut Squash and Spinach Quiche
Makes 8 slices
Quiche is always a good idea: Super easy to make; can be served for breakfast, lunch, or dinner; can be served hot or cold; slices are great for the lunchbox; works well for picnics or a first course at a meal; can be made ahead, frozen, and reheated to serve company; and the list goes on. You always begin with a piecrust, eggs, milk, and cheese. The other ingredients and flavors are up to you. This particular quiche is unique with the addition of everyone's favorite fall veggie - butternut squash. The good news is that many markets now sell it skinned and cut up, making this vitamin rich veggie a beautiful and convenient choice. This recipe uses fresh spinach, but we've also made it with arugula and kale. Choose a flavor - thyme and sage remind you of turkey stuffing; nutmeg and cinnamon channel butternut squash soup; and rosemary is always a winner. Any way you slice it (it makes 8 nice slices), it's a great addition to your fall menus.
Ingredients
| 1 9" pie crust (deep dish type) |
| 1 ½ cups peeled and diced butternut squash |
| 1 T olive oil, salt, and pepper for squash |
| ½ cup chopped yellow onion |
| 4 cups fresh spinach, arugula, or kale |
| 1 T. olive oil or butter |
| 5 eggs |
| 1 cup half and half (or substitute whole milk) |
| ½ tsp. salt and black pepper and either nutmeg and cinnamon, Rosemary, or thyme and sage |
| 1 cup shredded cheese (Gruyere, cheddar, Swiss, or your choice) |
Directions
- Place pie crust in a deep dish 9” pie pan. To avoid a soggy crust: Pierce crust with a fork on bottom and sides of pan. Line with parchment or foil. Layer on pie weights or uncooked beans or rice. Bake in a 350°F oven for about 20 min. Remove foil/weights. Let cool; proceed with filling.
- Arrange squash on a baking sheet; drizzle lightly with olive oil, salt and pepper and bake at 400°F for about 20 min, or until cooked through.
- In a medium skillet over medium heat, lightly sauté the onions in butter or oil until slightly softened. Add greens and continue to cook until they are wilted. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, half and half, salt and pepper and whatever herbs you choose.
- Layer the cheese, cooked squash, and spinach in the pie crust, then pour the egg mixture over the top.
- Bake at 350°F for 30 - 45 minutes or until top is puffed up, golden and eggs are cooked through.
- Enjoy hot or cold. Store in refrigerator for up to 3 days. Once cool, it can be wrapped in foil, frozen, thawed and reheated in a 350°oven for 20 minutes, wrapped in the foil. Makes 8 slices