Winter Squash Quiche Recipes

WINTER SQUASH GRATIN

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.

WINTER SQUASH QUICHE

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.

ACORN SQUASH QUICHE

Steps:

• Cut small slits into the top and the bottom of your acorn squash and then microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving the squash will make it easy to handle and shorten baking time.
• Cut the squash into approximately ½ inch rings and then, using a spoon, remove the pulp. You'll want to end up with 8 rings.
• Using 2 tsp of olive oil and a basting brush, lightly oil the acorn squash on both sides, and then sprinkle with salt and pepper to taste. Bake at 375º F for 30 minutes, flipping midway, until the acorn squash is tender and browned.
• While the acorn squash is baking, prep the rest of your ingredients. Shred 8 Tbsp of parmesan cheese. Cut the tops of the florets off of your head of broccoli to equal about 1 C. Also, dice 1 C of yellow onion and one roasted red pepper. In the summer months I often make my own roasted pepper, but in the winter canned is my go-to solution. Finally, beat together 8 eggs.
• Add the broccoli and onion to a small sauce pan, plus 2 Tbsp of water, and cook over medium heat until the vegetables are soft, but not mushy. I use water instead of oil to prevent the vegetables from sticking to the bottom of the pan. This cuts on fat and calories. With this method of cooking, if you notice that the vegetables are beginning to dry out and stick, simply add more water to the pan, 1 Tbsp at a time.
• Once the broccoli and onion is cooked, turn off the heat and stir in your diced red pepper.
• When the acorn squash is finished cooking, fill with vegetables, leaving room for your egg. Place the pan in the oven for about 3 minutes to heat the pan.
• Once the pan is heated, add a thin layer of egg to each quiche without filling them, and then return them to the oven for 2 minutes. You'll find that some egg will leak out, but after being in the oven for 2 minutes it will set, creating a seal for you to add the remainder of the egg on top of it. To make this easier, I used a baster to add the egg to the quiches instead of a spoon.
• Sprinkle each quiche with ½ Tbsp of parmesan or asiago cheese (or both!), and then top with the remainder of the egg.
• Return the quiches to the oven for 2 minutes and then turn your broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another ½ Tbsp of cheese and then you're done!

WINTER SQUASH, ONION AND GRUYERE QUICHE

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.