I won’t mince words, this is probably the tastiest quiche I have ever made.
We learned the other day that roasted vegetables worked will in a strata, so I figured that butternut squash and some other roasted vegetables would work just as well in a quiche. I decided to keep with an orange theme and added an orange pepper and carrots.
The other thing I learned with the strata was that extra sharp cheddar cheese goes well with roasted winter vegetables. So, in that went as well.
I was lazy and used a frozen pie crust. I am trying to clean out my freezer, and there was a crust sitting in there waiting to be used. It was ok, but this would be even better with a home-made crust.
Butternut Squash Quiche
3 cups butternut squash, peeled, seeded and diced into 1/2″ cubes (from Highland Orchards)
1 orange bell pepper, seeded and diced into 1/2 “pieces
1 1/2 cups carrots, cut into 1/2” pieces
1 Tbsp olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup milk
1/2 cup shredded extra sharp cheddar cheese
1 pie crust (frozen or home-made)
Heat the oven to 425F.
In a large bowl, toss the squash, pepper and carrots with the oil, salt and pepper.
Spread on a baking sheet. Roast for 40 minutes, stirring after each 15 minutes. Remove from the oven and let cool.
Reduce the oven heat to 375F.
In a bowl, beat the eggs with the milk.
Spread the cheese at the bottom of the pie crust.
Place the vegetables on top of the cheese and spread out evenly.
Pour the egg and milk mixture over the vegetables.
Bake 40 – 45 minutes, till set. Let stand 10 minutes.