Winter Squash Onion And Gruyere Quiche Recipes
WINTER SQUASH GRATIN
This gratin uses the same template I use for many of my vegetable gratins. It's an easy vegetarian main dish to make, resembling a quiche but without the crust.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
- Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
- Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams
WINTER SQUASH QUICHE
I always get compliments when I serve this quiche to my hungry crew. Our grandchildren especially love it for breakfast. The sweet flavor of the Swiss cheese and squash really comes through.-Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese. , Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
WINTER SQUASH, ONION AND GRUYERE QUICHE
A lovely and savory combination of flavors, this recipe appeared the day before Thanksgiving in our local newspaper, *The Bangor Daily News*. Made it several days later to serve with leftover turkey, using Swiss rather than Gruyere to save money. We were more than satisfied!
Provided by lecole54
Categories Savory Pies
Time 1h40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat small amount of olive oil in pan and saute diced onion until slightly translucent.
- Fold onions into squash with rosemary, garlic, salt and pepper.
- Crack eggs into 2-cup measuring cup. Add enough milk to make 2 cups. Whisk eggs and milk together. Add to squash mixture; blend well.
- Place crust in pie pan and prick bottom with fork. Spread small amount of cheese on bottom of crust. Pour in squash and onion mixture. Top with rest of the cheese. Bake for 40 minutes, until quiche is set and cheese is golden and bubbling.
Nutrition Facts : Calories 421.3, Fat 26.6, SaturatedFat 9.1, Cholesterol 233.8, Sodium 665.3, Carbohydrate 30.3, Fiber 3, Sugar 1.3, Protein 15.9
WINTER SQUASH WITH CARAMELIZED ONIONS
Provided by Kitty Morse
Categories Onion Side Vegetarian Sukkot Rosh Hashanah/Yom Kippur Dinner Raisin Almond Squash Fall Kosher Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
- Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
- Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
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WINTER SQUASH AND GRUYèRE GRATIN RECIPE - SALLY …
From foodandwine.com
Servings 4
- Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.
- Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.
- To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top.
SQUASH TART RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (114)Estimated Reading Time 8 minsServings 6-8
- Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.
- Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.
- Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.
- Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.
SAUTéED ONION GRUYERE SPINACH QUICHE RECIPE - SHE …
From shewearsmanyhats.com
4.3/5 (215)Category BreakfastServings 10Total Time 1 hr 20 mins
- Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and saute for 5 minutes. Add spinach, salt, pepper and thyme; cook stirring for another 2 minutes.
- In a mixing bowl, thoroughly whisk together milk and eggs. Stir in shredded cheese, as well as onion/spinach/herb mixture.
KETO CARAMELIZED ONION AND GRUYéRE QUICHE | PETE AND …
From peteandgerrys.com
5/5 (132)Category Low Carb Meals Protein-PackedServings 8
- Preheat the oven to 325F. In a medium bowl, whisk together almond flour, garlic powder, and salt. Stir in melted butter until the dough resembles coarse crumbs.
- Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
- Crimp edges of crust and prick the bottom all over with a fork. Bake 10-12 minutes, until slightly puffed and just starting to brown. Remove from oven and set aside to cool.
- In a large skillet over medium-low heat, melt butter. Add onions and season with salt and pepper. Cook, stirring frequently, until onions are soft and caramelized, about 15-20 minutes. Take care not to let onions get crispy.
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From foodandwine.com
3/5 Total Time 3 hrs 30 minsServings 42
- Preheat the oven to 400°. Lightly butter 2 large rimmed baking sheets. Season the butternut squash with salt and pepper and place it cut side down on one of the baking sheets. Cover with foil. Spread the onion slices on the other baking sheet in a single layer. Season with salt and pepper.
- Roast the squash in the lower third of the oven for 1 hour, or until tender. Let cool, then scoop the flesh into a large skillet and mash until smooth.
- Meanwhile, roast the onion slices in the middle of the oven for 30 minutes, turning once, until tender and golden. Let cool, then coarsely chop.
- Cook the squash over high heat, stirring constantly, until any excess moisture is evaporated, about 5 minutes. Remove from the heat and stir in the onions, Gruyère and thyme; season with salt and pepper. Transfer the squash to a bowl and refrigerate until chilled.
SPINACH QUICHE WITH ONION AND GRUYERE CHEESE - JETT'S KITCHEN
From jettskitchen.com
Cuisine FrenchEstimated Reading Time 6 minsCategory Breakfast, BrunchTotal Time 4 hrs 55 mins
- Prepare pie crust, line with parchment paper atop the crust and fill with pie weights to help keep the crust from shrinking or bubbling up. Blind bake or pre-bake at 375 degrees Fahrenheit for about 30 minutes. Gently lift out pie weights by gathering the corners of the parchment paper. Allow crust to cool completely. To keep pie crusts from becoming soggy lightly brush egg white on crust with a pastry brush prior to filling.
- Add spinach to onions and cover. The spinach will fill the entire pan and that is fine because after a few seconds the spinach will begin to wilt. Stir to combineand remove from heat.
BUTTERNUT SQUASH & MUSHROOM TART WITH GRUYèRE RECIPE ...
From myrecipes.com
4.5/5 (26)Total Time 30 minsServings 6Calories 368 per serving
- To prepare crust, weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
- To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; sauté for 9 minutes, stirring occasionally.
- While squash cooks, combine half of cheese (about 1/3 cup), eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.
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From tasteandtellblog.com
5/5 (3)Estimated Reading Time 5 minsServings 4-6Total Time 1 hr 20 mins
- Preheat the oven to 425ºF. Combine the butternut squash with 1 tablespoon of the oil and season with salt and pepper. Roast in the oven for 20-25 minutes, stirring once or twice, until soft and browned on the edges. Remove from the oven and reserve.
- Lower the oven temperature to 375ºF. Roll out the pie crust and line a 9-inch pie dish with the crust and crimp the edges. Poke the bottom and the sides generously with a fork. Spray a piece of foil or parchment paper with nonstick cooking spray and place over the pie. Add pie weights and bake the crust for 10 minutes. Remove the crust from the oven and remove the weights and the paper.
- Heat the remaining 1 tablespoon of oil in a large skillet and add the onion. Cook until the onion has softened, about 5 minutes. Add the kale and cook, stirring, until the kale has started to wilt a little bit, another 3-4 minutes. Remove from the heat and stir in the roasted butternut squash.
- In a bowl, whisk together the eggs and the half and half. Season to taste with salt and pepper, then stir in the gruyere.
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From gimmesomeoven.com
4.9/5 (11)Estimated Reading Time 6 minsServings 8-12Total Time 1 hr 15 mins
- Press the pie crust evenly into a 9-inch pie pan. Transfer 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. Transfer the pie pan to a wire baking rack and carefully remove the parchment paper with the pie weights.
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- Arrange 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.
- 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.
CARAMELIZED ONION, MUSHROOM AND SPINACH QUICHE | RICARDO
From ricardocuisine.com
4/5 (6)Category Main DishesServings 6Total Time 1 hr 30 mins
- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a rectangle with your hands.
- Place the onions on one half of a non-stick baking sheet. Drizzle with the balsamic vinegar and half of the oil. Place the mushrooms on the other half of the baking sheet. Drizzle with the remaining oil. Season the vegetables with salt and pepper.
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From smittenkitchen.com
Estimated Reading Time 6 mins
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