Butternut Squash Quiche

Butternut Squash Quiche

 

Prep time: 20 Min - Cook time: 45 Min - Total time: 1 H & 5 M

 

Ingredients

 

• 1-9″ pie crust of your choice
• 1/2 of a red onion, thinly sliced
• 4 cups cubed butternut squash( about half a squash)
• 2 tbsp olive oil
• 1 tsp nutmeg, divided
• fresh ground pepper
• 5 large eggs
• 1 cup half and half
• 1 tbsp brown spicy mustard or Dijon
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 oz grated Gruyère cheese
• 2 tbsp chopped fresh herbs

 

Instructions

 

1. Preheat your oven to 400.
2. To a mixing bowl, add the cubed squash and toss with olive oil. On a parchment lined baking sheet, spread the squash and sprinkle with nutmeg and pepper. Top all of this with the sliced onions and roast for about 20 minutes until tender and cooked through. Stir if necessary, then remove from the oven and cool to touch - turn oven temp to 375.
3. Using a spring form or other large dish pie plate, put the pie crust in and set aside.
4. In the mixing bowl you used prior, add the eggs, cream, mustard, thyme, salt and pepper, whisk vigorously. Layer the squash and onions onto the prepared crust, add the egg mixture, then top with the gruyere and top with herbs.
5. Bake for 40 minutes or until knife inserted remains clean, then remove from the oven and let stand for 15 minutes.

 

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Notes:

 

Although good in theory, this quiche disappointed. See notes and if you have anything good to offer, I am all ears. 
 

I wanted to like this so much, but it really lacked a good flavor. I am thinking of changing it up a bit and trying again. Perhaps more salt, some braised leeks and some rosemary perhaps. Also maybe. Just maybe, some goat cheese or ricotta added to the egg mixture. And GARLIC.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey