by Kerstin
View
my 19 recipes »
Photo by Kerstin
epickles's Testing Notes:
Expand CollapseKerstin's Notes:
Expand1 medium butternut squash, peeled, seeded, and cut into 1/2-inch chunks Ask a question about this ingredient
1 1/2 tablespoon olive oil Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1 leek (white and light green parts only), chopped Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
4 slices prosciutto, chopped (1/2 cup) Ask a question about this ingredient
1 cup Pecorino Romano cheese Ask a question about this ingredient
1 tablespoon chopped fresh sage Ask a question about this ingredient
Preheat oven to 400˚F. Place squash on a greased cookie sheet and drizzle evenly with 1/2 tablespoon olive oil and 1/2 teaspoon salt. Bake squash for 25-30 minutes at 400˚F or until tender. Lower oven heat to 350˚F.
Ask a question about this stepHeat remaining 1 tablespoon olive oil over medium heat in a large skillet and saute leeks for 5 minutes or until tender. Add garlic and saute one additional minute.
Ask a question about this stepBeat eggs and milk in a large bowl until well mixed. Mix in butternut squash, leeks, prosciutto, cheese, sage, and remaining 1/4 teaspoon salt. Line a 10-inch pie pan with prepared pie crust; pour in quiche mixture. Bake at 350˚F for 45 to 60 minutes, or until set. Cool slightly and cut into 8 wedges. Makes 8 servings.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Made this for Christmas day lunch - was great! Had to make a couple substitutions, bacon for prosciutto and rosemary for sage. Quiches are very forgiving and butternut squash is the perfect "receiver" of flavors and accompanying flavor. This turned out great. I also used a double crust to make sure it held up.