Endless Quiche: Butternut Squash
YES. One of the many reasons I love fall—butternut squash. For so long I’ve only known it to help create delectable, creamy soups that warm my stomach and my ginormous heart. BUT wait! Remember how my woman makes amazing quiche? Well, she’s been at it again. We both love the squash and decided to take a leap of faith and mix it with another one of our favorite things: savory pie. I thought I knew what my favorite quiche was, but this new variety has me pretty torn.
Dare I go so far as calling this sweet and savory? It is very close. The squash has a unique sweetness that adds to the saltiness of ham and feta cheese. Then, add in some sage (ALWAYS goes with butternut squash) and the peppery flavor of arugula and you have a medley of fall seasonals. What could top off this wonderful fall delight? Your favorite pumpkin beer. What’s even better? You can reheat this mother for breakfast, lunch, or dinner for days to come.
Dare I ask – what will be next?
Fall Butternut Squash Quiche
Preheat at 425 degrees.
- 2 cups diced butternut squash
- 2 cups mixed arugula and spinach (or one or the other)
- 5 oz diced ham steak
- 2 cloves of garlic, chopped
- ½ an onion, diced
- 2 whole eggs
- 2 egg yolks
- 1 cup light cream
- 1 tbsp chopped fresh sage
- Salt and pepper
- 4 oz, feta cheese
- 1 pastry pie shell
- Sauté squash, onion, garlic, and ham until squash is tender.
- Line pie dish with pastry shell.
- Mix together egg, egg yolks, cream, S&P, arugula, spinach, sage, and cheese. Then mix in sautéed vegetables.
- Pour into pastry pie shell.
- Cook at 425 for 20 minutes.
- Then lower temperature to 350 and cook for 40 minutes
- Remove from oven and let sit for 5-10 mintues.