Homemade Butternut Squash Quiche
- Yield 8
- Prep 15 minutes
- Total 15 minutes
Homemade Butternut Squash Quiche is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 2 cups diced butternut squash (diced into 1/2-inch cubes)
- 2 scallions, chopped with the white and green parts separated
- 3 cloves garlic, pressed or minced
- 1 handful chopped fresh kale (tough stems removed)
- 1 teaspoon minced fresh rosemary
- 5 ounces crumbled goat cheese
- 6 large eggs
- 1 cup half and half*
- 1/2 teaspoon fine sea salt
- a few twists of freshly-cracked black pepper
Method
Partially blind-bake the pie crust. Press the pie crust evenly into a 9-inch pie pan. Move the pie crust to the freezer to chill for 15-20 minutes, while your oven heats to 400°F (205°C). Once the crust is chilled and firm, carefully line it with parchment paper. Then fill the crust with pie weights (or dried beans) and bake for 10-12 minutes, until the edges of the crust are lightly golden. Move the pie pan to a wire baking rack and carefully remove the parchment paper with the pie weig
Sauté the veggies. While that cooks, heat the olive oil in a large non-stick sauté pan over medium-a hot burner. Tip in the butternut squash and sauté for 8 to 10 minutes, stirring occasionally, until mostly cooked through. Tip in the white parts of the chopped scallions and garlic. Sauté for 2 more minutes, stirring constantly, until the garlic is fragrant and the veggies are softened. Stir in the green parts of the scallions, kale and rosemary until combined, then remove the sauté pan from the heat.
Layer the quiche. Lay out the veggie mixture in an even layer in the pre-baked pie crust and sprinkle the crumbled goat cheese evenly on top. In a separate mixing bowl, whisk together the eggs, half and half, salt and pepper until combined, then pour the mixture evenly over the veggies and cheese. Give the quiche filling a brief gentle stir so that some of the veggies and cheese float to the top.
Roast Then bake the quiche for 45 minutes, or until the top is golden and puffy, and a toothpick inserted in the center comes out clean.
Cool and serve. Move the quiche back to the wire rack and let it rest for at least 10 minutes. Then slice, serve and enjoy!
