Recipe Monday: Quiche with Roasted Butternut Squash
Hi everyone! Happy Monday! I’m Kelly. I am one of the Massachusetts reps, and I write A Lovely Life, Indeed.
- 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.
- 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, halve the custard (eggs and half and half or whole milk)
- 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.
- Bake at 375 for about 30 minutes, or until the custard is set.
- Do not eat right away. Allow the custard to set up. Eat at room temperature or slightly above.
Did you host or attend an Easter feast? What was 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!