Holiday Quiche

Quiche has been one of my favorite French foods for as long as I can remember. I was introduced to it a young age and became hooked. It’s one of those things that I love to experiment with by using ingredients I have on hand, which is how I landed on this recipe. Using a ready to cook pie crust makes it pretty easy to whip together in no time. This quiche is a lovely addition to a holiday brunch.

Ingredients

1 small butternut squash

1 pie crust

2 tablespoons olive oil

1 tablespoon butter

1 medium red onion, diced

3 cloves garlic minced

1 teaspoon dried thyme, or 2 teaspoons fresh

2 tablespoons sundried tomatoes, chopped

½ cup parmesan cheese

2 eggs

1 cup half and half

2 tablespoons goat cheese

Directions

Preheat oven to 375 degrees. Peel the butternut squash and remove the seeds. Chop into half inch pieces. Use one tablespoon of the olive oil and drizzle over the squash. Season with salt and pepper. Bake for 15 minutes.

Place the pie crust in a pie dish (unless it is prepackaged in a tin pan.) Poke the crust with a fork and bake for 15 minutes. I like to put a sheet of parchment over the crust and add pie weights on top to prevent it from getting too puffy.

In a pan over medium heat, add the butter and remaining tablespoon of oil. Once melted add in the onion. Cook until the onion is soft, stirring often, about 7 minutes. Add in the garlic and stir another minute. Add in the thyme, sundried tomatoes, parmesan, and 1 1/2 cup squash (any leftover squash makes a great addition to a salad.) Stir to combine. Place the mixture on top of the pie crust and spread evenly around the pan.

In a small bowl whisk the eggs with the half and half. Season with salt and pepper. Pour over the onion mixture. Dollop the goat cheese evenly on top. Bake for 30 minutes.

Let cool slightly before serving.

Serves 4-6