I love quiche and decided I wanted to try making one that had squash as an ingredient. I also didn’t want to use heavy cream or half-and-half, and wanted to try using less cheese (I’m not a big cheese fan). You may think that cutting out a lot of fat and cheesy goodness would take away from the taste, but the addition of the squash completely fixed that. The squash I used (jasper) had a really great sweet and buttery taste. I’m thinking butternut squash would have also been good. I will definitely be making this again.
- 1 ½ cups flour (I used 1 cup white, ½ cup whole wheat)
- 5 tablespoons butter, soft
- Touch of olive oil
- In food processor combine flour and butter and pulse until small lumps form
- Pour in just a bit of olive oil, I think I used 1 tablespoon or less, pulse again
- Add ice water to mixture until soft dough forms
- Cover and place in refrigerator for at least an hour.
- When ready to make crust, flour surface with more wheat flour.
- Roll out until thin (this mixture is very plyable and I had no concerns with breaking)
- Place dough into quiche plate and cut around top.
- Bake dough for 10 minutes. Many lumps will form, break lumps with fork when coming out of oven, but don’t pierce bottom. I believe some people put something heavy in the quiche plate to prevent bubbling of dough, but I didn’t have anything for that and the crust still turned out fine.
- 5 eggs
- 1 ¼ cup to 1 ½ cup milk (I used fat free milk)
- 2 cups chopped spinach (I like a bit more)
- 1 chopped red bell pepper
- 1 cup, plus a little more, Swiss cheese (I like a quiche that’s not so cheesy)
- 1 squash (I used jasper)
- Olive oil
- Heat oven to 400.
- While crust is hardening in refrigerator, bake squash
- Cut squash in half and brush with a small amount of olive oil, bake for close to an hour
- After squash as cooked and cooled slightly, peel and cut into cubes
- After crush has cooked slightly, begin layering ingredients
- Layer with spinach, bell pepper, squash, cheese, and repeat until all ingredients are used and mixture fits to top of quiche pan
- Blend eggs and milk in blender until frothy
- Pour onto of quiche mixture – should fill almost to top of pan
- Bake for around 40 to 45 minutes. Sometimes it takes a bit longer, I cook until it’s brown on top