This recipe is a guest post from one of our members, Kelly.
For Easter, my parents joined my husband and me and my mother-in-law for brunch. Like last year, I made a roasted tomato and goat cheese quiche. But this year, I added a quiche made with roasted butternut squash, caramelized shallots and pancetta, and goat cheese. It was delicious! This recipe isn’t just for Easter brunch, you could make it year round as well! It would be a delicious and comforting fall dish on a cool autumn day!
Quiche with roasted butternut squash, caramelized shallots and pancetta, and goat cheese
Start with the squash. Peel and cut your squash into bite size pieces. I used the pre-cut squash from the supermarket to make this step easier. You could also use pre-cut, frozen squash. Roast the squash before starting the rest of the quiche, or do it the night before so you can assemble everything quickly the next day!
Prepare the pie crust ahead of time so it can be ready to fill! For the quiche shell, I used a 9″ deep dish pie plate. If I had a tart pan, I would have used it. But, the pie plate worked just fine. If you do use the tart pan or tart shell, use half the amount of eggs and dairy.
Done! I served the quiche with roasted asparagus, French bread and an arugula salad.
- 2 cups of roasted butternut squash
- 8 ounces of crumbled goat cheese, split into 2-4oz. portions.
- 3 shallots, minced
- 3 ounces of diced pancetta
- 4 eggs, beaten
- 1 1/2 cups of half and half or whole milk (I used half and half.)
- 1 pie crust (I used pre-made refrigerated pie crusts.)
- Olive oil
- Salt and pepper to taste
- Preheat the oven to 400.
- Peel and cut your squash into bite size pieces. (I used the pre-cut squash from the supermarket.)
- Toss with olive oil, salt and pepper. Use just enough olive oil to keep the squash from sticking.
- Spread into a single layer onto a cookie sheet and bake at 400 for about 30 minutes. Then set aside in a medium sized bowl.
- Spread the pie dough into your pie plate. Use dried beans, pie weights or prick with a fork so that the dough doesn’t rise. Pre-bake the pie shell for 10-15 minutes.
- In a small sauté pan, add the pancetta and minced onion in about 1-2 teaspoons of olive oil. Cook until brown and caramelized, about 10 minutes, more or less.
- Add the pancetta and shallots to the squash. Mix well.
- Add about 4 ounces of goat cheese to the squash mixture. Put mixture into empty cooked pie shell.
- Beat the eggs and yolks well. Add the half and half and continue to beat until frothy.
- Pour the egg mixture over the squash mixture in the cooked pie shell. Top with the rest of the goat cheese.
- Bake at 375 for about 30 minutes, or until the custard is set.
- Do not eat right away. Allow the quiche to set. Eat at room temperature or slightly above.
Do you enjoy hosting holiday meals? What’s normally on your menu?
Thank you to Northeast Bloggers Network for letting me guest post. If you’re looking for an upbeat blog about love, travel and the good life, visit me at A Lovely Life, Indeed. Have a great week!