Butternut Squash Quiche
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 2 Packages Harvest Fresh Cubed Butternut Squash
- ½ Cup Breadcrumbs, seasoned
- ¼ Tsp. Salt
- ¼ Tsp. Pepper
- 2 Tsp. Olive Oil, Drizzle
Spinach Filling
- 1 Bag Harvest Fresh Spinach
- 1 Leek, sliced
- ¼ Tsp. Salt
- 2 Garlic Cloves, minced
- 1 Tbsp. Butter
Egg Filling
- 3 Eggs
- 2/3 Cup half and half cream
- 2/3 Cup Milk
- 1/3 Cup Gruyere Cheese, shredded
- ¼ Tsp. Nutmeg
- ½ Zest of Lemon
- Salt and Pepper to taste
Topping
- 1/4 cup Feta Cheese, crumbled
Directions
- Pre-heat oven at 400 degrees for 35 minutes, spray baking dish with cooking spray or greased.
- Butternut Squash Crust: In a large pot, add salt, add Cubed Butternut Squash, boil, until soft and tender. Remove from heat, let cool.
- In a bowl, mash butternut squash, add seasoned breadcrumbs, mix until combined.
- In baking dish, add mashed butternut squash, press firmly and building up the sides in baking dish, forming a Butternut Squash pie crust, drizzle oil and salt and pepper. Place in oven for 15 min. and bake until edges are crisp.
- Spinach Filling: In a large skillet, melt butter, add leeks, sauté, until translucent, add garlic, sauté until fragrant, add spinach, sauté until wilted and water is reduced. Set aside
- Egg Mixture: In a bowl, whisk eggs, cream, milk, salt, pepper, nutmeg, lemon zest and add gruyere cheese. Whisk well.
- For Assembly: Once Butternut Squash Pie crust is baked, add spinach filling, egg mixture, top with feta cheese.
- Bake for 35 minutes at 350 degrees, bake until cooked, and cheese is melted. Remove from heat and ready to serve.
What You Need
