Squash quiche recipe


Squash quiche recipe Cooking method


Squash quiche recipe Ingredients

1 lb peeled and seeded butternut squash (start with a whole squash approximately 1.5 lbs)
salt and pepper to taste
1 tsp sugar, optional (included in calculations)
2 cups shredded Gouda or other mild cheese
10 oz frozen spinach, thawed & drained
1 - 9 in pie crust
4 eggs, beaten or 1 cup egg beaters (used in calculations)
1 cup non-fat milk
2 tbsp olive oil
water (at least 1/2 cup, possibly more)

Directions for cooking Squash quiche recipe

Preheat oven to 375 degrees F
Cut squash into chunks and place in food processor. Pulse machine on and off until squash looks grated.
Place a large skillet over medium heat and add oil. A minute later, add squash, salt, pepper and about 1/2 cup of water. Cookover medium heat, stirring occasionally. Add water, about 1/4 cup at a time as mixture dries out, being careful not to make it too soupy. When squash begins to disintegrate, about 10 - 15 minutes, season the squash with sugar, if necessary, and add additional salt and pepper, if needed.
Mix squash in large bowl with spinach and cheese and spoon the mixture into the pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt & pepper to taste.
Pour into pie crust, allowing egg mixture to thoroughly combine with vegetable mixture.
Bake in preheated oven for 45 - 60 minutes (until a knife inserted comes out clean)
Allow stand for 10 minutes before serving.

Number of Servings: 6

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