Butternut Squash Quiche
The warm autumn tones of roasted butternut squash give this quiche a unique taste. A savory quiche is perfect for lunch or dinner, its creamy, light texture makes this French dish a favorite.
The roasted vegetables are what is distinctive in this recipe, while keeping the classic combo of eggs, cheese and flaky crust. As the weather begin to cool, quiche is perfect for a last of the season al fresco lunch, dinner in the Sukkah or special gift to a friend. Serve warm or at room temperature.
Recipe is below.
Anna Belfrage's A Torch in His Heart is a passionate love story. Anna told me, “I was thinking that if Jason had waited fifty lives for Helle – lives where he’d searched the world for her—he’d have quite the pent-up need to make her his, claim her forever. Turns out he did…. how better to celebrate life than to give in to passion?”
Reincarnated over and over for 3,000 years, Helle and Jason and their enemy Sam, are now reborn in the same place and time. They work in modern London, but the ancient lives seep through. Now it is time to end the battle.
Butternut Squash Quiche
1 cup white whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon freshly ground black pepper, divided
1/3 cup extra virgin olive oil
1/4 cup milk of choice
Combine flour, cornmeal, salt and 3/4 teaspoon pepper in a food processor. Pulse a few times to combine. Combine oil and milk. With processor on, gradually add oil mixture through food chute. Process until texture is crumbly.
Refrigerate for 10 minutes or up to an hour.
Spray oil evenly onto 9” pie plate. Sprinkle dough onto pan. With fingers, ppress dough into an even layer on bottom and up the sides of pan.
Bake crust at 400 for 15 minutes or until edges are slightly browned. Remove from oven and reserve.
1/4 cup olive oil
2 tablespoons balsamic vinegar
3 cups peeled and chopped butternut squash
1/2 red onion, chopped
10 cherry tomatoes, halved
1 red bell pepper, cored and seeded, then chopped
Pre-heat oven to 375.
Mix oil and vinegar.
Arrange vegetables on parchment lined oven proof pan. Drizzle oil and vinegar mixture over veggies.
Bake about 20-25 minutes or until butternut squash is tender when pierced with a fork.
1 cup milk of choice
1 teaspoon kosher salt
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
1 teaspoon ground pepper
1 cup Ricotta cheese
1/4 cup Gruyère or Swiss cheese of choice, grated
Whisk eggs until thoroughly mixed and frothy. Whisk in milk and spices.
Add ricotta cheese and mix in.
Preheat oven to 375 F.
Evenly spread roasted vegetables over crust bottom.
Pour custard mix over vegetables.
Sprinkle grated cheese over top.
Bake for 30-40 or until the custard is set.
Remove from oven and cool before serving. Quiche can be eaten warm or at room temperature.