Roasted Butternut Squash Quiche
Roasted butternut squash gives this quiche a deep, slightly sweet flavor.
INGREDIENTS | SERVES 8
- 1 tablespoon vegetable oil
- 2 cups butternut squash, cut into ¼-inch pieces
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (9-inch) pastry crust, unbaked
- 2 eggs
- 2 egg yolks
- 1 cup half-and-half
- ½ teaspoon fresh chopped rosemary
- ¼ teaspoon cinnamon
- ¼ teaspoon mace
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
- 4 strips bacon, cooked crisp and chopped
- 1 cup grated Cheddar cheese
Heat the oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine the vegetable oil and butternut squash. Toss until evenly coated. Spread the squash out on the baking sheet and roast for 40 to 50 minutes, or until fork-tender. Cool completely.
In a medium skillet over medium heat, melt the butter until it foams. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook until fragrant. Set aside to cool.
Heat the oven to 375°F.
Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium bowl, whisk together the eggs and egg yolks. Add the half-and-half, rosemary, cinnamon, mace, salt, and pepper and whisk until well combined.
Spread the squash, onions, bacon, and cheese evenly on the bottom of the crust. Carefully pour over the egg mixture.
Bake for 30 to 40 minutes, or until the filling is set and starting to brown lightly on the top. Cool for 20 minutes at room temperature before serving.