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)
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
Your Squash quiche recipe is ready now
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