I have always liked quiche. The way cheddar cheese mixes so well with egg, ham and broccoli cooked harmoniously into a pie just seemed natural to me. They all fit together into a puzzle that can be enjoyed at any meal time. Now, after working in a breakfast restaurant for the past ten years, the last thing I want to eat after I come home is an egg dish. So I rolled my eyes when my lovely wife suggested quiche for dinner one evening. Damn, I thought. What could I do to really get into this? It was decided to try what we consider a winter quiche with sweet caramelized onions, salty crisp bacon, tender and also sweet butternut squash sewn together with savory goat and gruyere cheeses. The final result exceeded my expectations and gave me a renewed interest in after work egg meals. The cold will have to stay a bit longer so I can share this winter quiche with all my friends and family. This winter quiche will keep you warm through the holidays and help you say fuck off to those old, played out quiches.
1 deep dish pie crust (I used a frozen one)
1 cup butternut squash, cut into bite sized cubes
2 Tbs butter, divided
1 clove garlic, minced
dash of ground sage
4 slices of bacon
1 white onion
1/4-1/2 cup goat cheese, crumbled
1 cup gruyere cheese, shredded
1 cup half and half
1 Tbs. flour
salt and pepper, to taste
Preheat oven to 400 degrees F.
Melt 1 tbs. butter and combine with the ground sage and minced garlic. Toss the cubed butternut squash in the melted butter mixture until coated. Spread out on a foil lined baking sheet. Bake for about 20 minutes or until fork tender. Set aside. Reduce oven heat to 350 degrees F for the quiche.
Cook bacon (fry it, bake it, microwave it) until crispy. Put on a paper towel lined plate to soak up the extra grease. Then coarsely chop the bacon. Set aside.
Slice or julianne the white onion and put it into a pan with a 1 Tbs. butter. Sauté over medium/low heat until caramelized. This can take about 20 minutes.
Tip: I cook the onions, bacon, and butternut squash simultaneously. You can also cook them earlier in the day or a day ahead and store them in the refrigerator until you are ready to cook the quiche.
Remove crust from the freezer (or prepare according to box if using a different type of crust). Layer the butternut squash, bacon, caramelized onions and goat cheese into the crust. Top with the shredded gruyere cheese.
In a separate bowl, mix the eggs, half and half, flour and salt and pepper until thoroughly mixed. Pour over the layered ingredients in the crust.
Bake the quiche at 350 degrees F for approximately 40-45 minutes. The contents of the quiche shouldn’t jiggle when shaken.
Allow to cool slightly before cutting and serving.
This is my new favorite quiche, I was surprised by how insanely good it was!
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