At the heart of this recipe is a conviction,
Food will not meet it's death in my refrigerator
Nothing fires me up more than the thought of my refrigerator turning into a icy coffin for those wayward bits of veggies that have been neglected in the bottom tray below the bottom shelf. I am sure it feels half way to Hades down there.
Post thanksgiving and bits of vegetables and what-nots continue to rear there heads unexpectedly which goes to show that I am obviously not in control of my pantry and fridge. Though my body and soul may have recovered from my bout of PTGS - Post Traumatic Guest Syndrome, my fridge obviously hasn't.
I hope Mum isn't reading this because if she is, I expect the phone will ring any time...now.
I am therefore determined to put half the butternut squash and spinach to good use, before one gets moldy and the other wilty. if you don't know which ones going to do what I suggest you spend a lot more time with your greens...and start a multivitamin regime immediately.
For me the thought of a root vegetable quiche is exciting at so many levels -think buttery flaky crust nestling sweet roasted butternut squash, roasted red onions and spinach is a creamy parmesan custard. Not quite sure it will work but we're nothing if not daring!
Now you know me enough to know I will always advocate making your own crust but just this once I don't want to scare your away and keep you from experiencing this mind-blowingly delicious quiche so alright, buy a store pie crust if you must...sigh..
Gather the ingredients : 1 recipe pie crust dough ball, home made (click on link) or store bought .
Also, (1/2 a large) butternut squash, medium red spanish onion, sprigs fresh thyme, olive oil, baby spinach leaves, 1 tsp olive oil, shredded parmesan cheese, heavy cream, eggs, salt, ground black pepper
You will also need:
4 qty, 4" non-stick tartlet or quiche pans
Preheat the oven at 400 deg F.
Butternut squash - Halve, scoop and discard seeds and mebranes. Cut into 1/2" wide semi-circles.
Onion - Peel, discard skins and ends. Slice into 1/4" thick slices.
On a large baking sheet or jelly roll pan, arrange the buttrnut squash and onions in a single layer and scater the thyme sprigs. Sprinkle aslt and pepper all over. Drizzle 2 tbs olive oil all over the pan and lightly toss the vegetables.
Roast in the hot oven for about 25-30 minutes until the squash is fork tender. Remove pan from the oven and set aside to cool.
Spinach - Wash and dry. In a saute pan, heat 1 tsp olive oil. Add the spinach leaves and saute for a few minutes. Remove from heat at soon as the spinach wilts. Set aside.
Method -
Pie dough - If frozen the dough should have been previously defrosted.
If refrigerated, remove and set aside for about 30 minutes.
If you are using store bought pastry sheets, follow package instructions to defrost and proceed with lining the tart pans.
Begin to roll out the pie dough. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking. Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly.
Roll the first dough ball out to a rectangle. Roll out to about 1/8" thickness and in a sheet large enough to give you a 2" overhang beyond the base of each tartlet pan.
Don't worry if the edges are frayed, tattered or generally not perfect.
Cut the rectangle into 2 equal parts, gently lift pastry and line each of the tartlet pans with the crust. Gently press down to remove any air bubbles trapped between the crust and the pan. Line the base and the side.
Using a sharp knife, trim excess crust off. Repair any cuts, tears or thinned out portions with excess pastry scraps.
Cook's Note - Use excess pastry scraps and roll into a long rope. Line the edge of the pan and make a decorative edge with a fork.
Repeat the process for the remaining tartlet/quiche pans.
Place all 4 lined tartlet pans on a cookie sheet or pan. Bake the quiche shells for 10 minutes. Remove from the oven and set aside to cool for a few minutes.
Do not remove the quiche shells from the tarlet pans. Also keep them on the cookie sheet or baking pan as is.
Using kitchen shears, cut up the roasted butter nut squash into 1/2" chunks. Leave the onion slices as is.
In a small mixing bowl, measure & pour out the cream, add the eggs, salt, pepper and shredded parmesan cheese. Whisk to combine thoroughly.
Assembly-
Equally divide the cut up roasted butternut squash into each of the baked quiche shells. Top with equally divided onion slices. Next group spinach bundles, 3 to each each quiche.
Carefully pour the cream filling into each of the shells. Fill to the rim but do not allow to overflow. Bake in the hot oven for about 15-18 minutes until the vegetables are brown on the edges, the custard has set and the pie crust is a light golden brown. Remove the sheet from the oven and allow to cool for a few minutes. Run a butter knife along the edge of each of the tartlet pans and remove the quiches from the tartlets pans.
Serve immediately with a green salad or fruit salad on the side.
One word? - Heavenly Next thought - Why didn't I think of this before?
Recipe for
Rustic Butternut Squash & Spinach Quiche
4 qty, 4" personal quiches
Shopping list
1 recipe pie crust dough ball, home made(or store bought)
Filling -1o oz (1/2 a large) butternut squash
1 medium red spanish onion
5 sprigs fresh thyme
2 tbs olive oil
1 cup baby spinach leaves
1 tsp olive oil
2 tbs shredded parmesan cheese
1/2 cup heavy cream
2 eggs
1/4 tsp salt
1/4 tsp ground black pepper
Also:
4 qty, 4" non-stick tartlet or quiche pans
Preparation -
Preheat the oven at 400 deg F.
Butternut squash - Halve, scoop and discard seeds and mebranes. Cut into 1/2" wide semi-circles.
Onion - Peel, discard skins and ends. Slice into 1/4" thick slices.
On a large baking sheet or jelly roll pan, arrange the buttrnut squash and onions in a single layer and scater the thyme sprigs. Sprinkle aslt and pepper all over. Drizzle 2 tbs olive oil all over the pan and lightly toss the vegetables.
Roast in the hot oven for about 25-30 minutes until the squash is fork tender. Remove pan from the oven and set aside to cool.
Spinach - Wash and dry. In a saute pan, heat 1 tsp olive oil. Add the spinach leaves and saute for a few minutes. Remove from heat at soon as the spinach wilts. Set aside.
Method -
Pie dough - If frozen the dough should have been previously defrosted.
If refrigerated, remove and set aside for about 30 minutes.
If you are using store bought pastry sheets, follow package instructions to defrost and proceed with lining the tart pans.
Begin to roll out the pie dough. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking. Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly.
Roll the first dough ball out to a rectangle. Roll out to about 1/8" thickness and in a sheet large enough to give you a 2" overhang beyond the base of each tartlet pan.
Don't worry if the edges are frayed, tattered or generally not perfect.
Cut the rectangle into 2 equal parts, gently lift pastry and line each of the tartlet pans with the crust. Gently press down to remove any air bubbles trapped between the crust and the pan. Line the base and the side.
Using a sharp knife, trim excess crust off. Repair any cuts, tears or thinned out portions with excess pastry scraps.
Cook's Note - Use excess pastry scraps and roll into a long rope. Line the edge of the pan and make a decorative edge with a fork.
Repeat the process for the remaining tartlet/quiche pans.
Place all 4 lined tartlet pans on a cookie sheet or pan. Bake the quiche shells for 10 minutes. Remove from the oven and set aside to cool for a few minutes.
Do not remove the quiche shells from the tarlet pans. Also keep them on the cookie sheet or baking pan as is.
Using kitchen shears, cut up the roasted butter nut squash into 1/2" chunks. Leave the onion slices as is.
In a small mixing bowl, measure & pour out the cream, add the eggs, salt, pepper and shredded parmesan cheese. Whisk to combine thoroughly.
Assembly-Equally divide the cut up roasted butternut squash into each of the baked quiche shells. Top with equally divided onion slices. Next group spinach bundles, 3 to each each quiche.
Carefully pour the cream filling into each of the shells. Fill to the rim but do not allow to overflow. Bake in the hot oven for about 15-18 minutes until the vegetables are brown on the edges, the custard has set and the pie crust is a light golden brown. Remove the sheet from the oven and allow to cool for a few minutes. Run a butter knife along the edge of each of the tartlet pans and remove the quiches from the tartlets pans. Serve immediately with a green salad or fruit salad on the side.
Enjoy!
