Winter Squash Quiche Recipes

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.

SQUASH QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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.

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.