My husband and my littlest one are out of the country, and who wants to cook for only the four of us currently at home? But I decided to make a quiche, since one would do for all of us. I was out of mushrooms, so I used the fresh winter squash I had just picked up in my sale across the street.
I wasn’t sure my pickier kids would eat it, but they said they liked the squash in the quiche. Just not on its own.
Recipe: Winter Squash Quiche
Summary: A dairy quiche with whole wheat, oil crust
- 1 pie crust (Half a recipe of Oil-Based Crust. I put the second half in the freezer, but pulled it out the next day.)
- 1 lb. (500 g.) winter squash, peeled and cut into 2-cm. (1-inch) cubes
- 1 onion, chopped
- 1 tablespoon olive oil
- 4 eggs
- 1 cup cottage cheese or other soft cheese
- 1/2 cups milk
- 1 teaspoon fresh rosemary
- 1/4 cup chopped chives
- Sliced tomatoes (optional)
- Prepare crust and place in pie or quiche dish. If making fresh, pre-bake for 5 minutes.
- Place squash and onion on a baking tray and spread with oil. Bake at 200 C. (400 F.) for 10 minutes. You can do this while the crust is baking. The vegetables don’t have to be completely soft because they will finish cooking in the quiche.
- Place the roasted vegetables in the crust.
- Mix eggs, cheese, milk, rosemary and chives in a bowl and pour over the squash.
- Decorate with sliced tomatoes (optional).
- Bake at 180 C. (350 F.) until brown on top, about 30 minutes.
Preparation time: 20-30 minutes
Cooking time: 45 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Dietary restriction: Kosher
Number of servings (yield): 4
Want something even easier? Try Universal Crustless Quiche.
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