Butternut Squash & Sage Cheddar Quiche
Make This Recipe
⅓ cup butter, cubed and chilled
1 teaspoon salt
1 ¼ cups all-purpose flour
4 – 5 tablespoons whole milk
1 medium-large red onion, peeled
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 1/2 cups butternut squash, cut into very small cubes
1 cup whole milk
5 large Eggland’s Best eggs
1 tablespoon fresh rosemary, chopped; or 1 teaspoon dried rosemary
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Sage Cheddar (or regular Cheddar)
1 cup fresh baby spinach, chopped
- In a medium bowl, whisk together flour and salt. Use a pastry blender to cut butter into the flour until pieces are the pea-size. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening the flour mixture, using 3 to 4 tablespoons more milk (1 tablespoon at a time), until all the flour mixture is moistened. Shape dough into a disc, cover with plastic wrap and allow to rest in the fridge for at least 1 hour.
- Preheat the oven to 375 F.
- On a lightly floured surface, roll the crust into a 12" circle (to fit a 9" pie pan) and place over the pin pan. Crump the edges, prick the center all over with a fork, place pie guards over the perimeter of the crust and bake the crust for 10 minutes. Remove the crust from the oven and set it aside to cool.
- Quarter the onion and slice thinly. In a saucepan over medium heat, heat 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. This will take about 20 minutes. Right before the onion finishes cooking, add the balsamic vinegar to the pan and cook for a few more minutes.
- While the onion is caramelizing, spread the cubed butternut squash on a parchment-lined baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften; this should take about the same amount of time as the onions. They should be fork-tender.
- In a liquid measuring cup, whisk together the milk and Eggland’s Best eggs. Add the chopped rosemary, thyme, salt, and pepper. On the prepared pie crust, add in the spinach, caramelized onions, cheese and butternut squash before carefully adding in the egg mixture. Gently tap the pie dish against the counter so the mixture is distributed evenly. Brush egg wash over crust (1 EB egg + 1 tablespoon milk), cover with pie guards and bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set.
- Remove the quiche from the oven and allow it to cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More