When I made this Roasted Squash (Pumpkin), Caramelized Onion, Sage and Bacon Quiche for THV11 This Morning recently I used pumpkin, but I typically will use butternut squash simply because it is usually more readily available year round than pie pumpkin. Either one works equally well. In fact, Hubbard squash or sweet potatoes would also be delicious, each offering just a slight variation in flavor.
I love roasted vegetables by themselves, but they are really flavorful additions to many dishes as well. Quiche and pilafs are two of my favorites. This quiche offers a wide range of variations: ham or Italian sausage instead of bacon, kale or chard instead of spinach, addition of peppers and celery or carrots — you get the idea. My suggestion is to start with this basic recipe and then experiment with the flavors you prefer. I’ve even made it with shredded and sauteed Brussels sprouts. And you just know I’ve hidden (from Hubby) some mushrooms on occasion.
You can just about bet there will be a quiche of some kind or another in our freezer at all times. I make them in so many different combinations, some we prefer more than others but we enjoy them all. Having one or two on hand in the freezer has saved me from dinner distress numerous times.
This recipe makes 2 quiche. Freeze one or make someone happy and share.
Notes
Allow to defrost before cooking if frozen.
Ingredients
- 2 Tablespoons herbal infused (rosemary/garlic/sage) olive oil (regular works as well)
- 1 large onion, sliced (about 3 cups)
- 4 garlic cloves, peeled
- 3 cups butternut squash or pumpkin, peeled and cut into 1/2-inch cubes
- 1 1/2 Tablespoons olive oil
- Kosher salt
- Coarsely ground black pepper
- 4-5 strips Petit Jean Meats hickory smoked bacon
- 5 eggs, slightly beaten
- 1 cup heavy cream
- 1/2 - 3/4 cup milk
- 3 ounces gorgonzola, blue or roquefort cheese
- 1/4 cup thinly sliced fresh sage leaves
- 1/2 cup thinly sliced fresh spinach leaves, optional
- 2 8 or 9-inch pie shells, unbaked
Instructions
- Heat 2 Tablespoons infused olive oil in a large cast iron skillet over medium heat. Add the sliced onion and sauté just until tender, about 10 minutes. Do not brown.
- Add the whole garlic cloves to the skillet.
- Reduce the heat to low to medium-low and continue to cook the onions until the onions are caramelized and browned and the garlic is very soft. Stir frequently.
- Note: Alternatively, you can caramelized a batch of onion in the slow cooker like I did for this post on Taste Arkansas. I keep them in my freezer all of the time. The garlic can be roasted in the oven or cooked very slowly in olive oil on the stove top.
- Preheat oven to 350 degrees.
- While the onions are cooking, toss the squash with 1 1/2 tablespoons of olive oil, Kosher salt and black pepper. Place on a shallow baking sheet lined with parchment paper.
- Roast the squash at 350 degrees for 20-30 minutes until tender; set aside to cool.
- Fry or bake the bacon until it is crisp; set aside.
- Mix the onions, smashed garlic, beaten eggs, cream, milk, cheese, sage and spinach together in a large bowl.
- Pour equal amounts between the two pie crusts. Garnish each quiche with crumbled bacon.
- Bake at 375 degrees 30-45 minutes, or until the center is set. Allow to rest 10-15 minutes before serving.
- Quiche may be frozen before cooking.
