Granted, winter squash isn’t typical breakfast fare. But when you’re in need of a creative new way to use that pile of butternut, acorn or any other varietal, try this out-of-the box quiche.
For quiche newbies, this is an ideal, simple recipe to start with since there is no crust. Plus it is an easy recipe to experiment with as pretty much any type of winter squash will work, including pumpkin. I’ll often steam several cleaned and cut-up squash at once, puree in the food processor and freeze in one-cup allotments in plastic bags, making for easy meal prep.
Recipe after the jump . . .
Fall Quiche
Ingredients:
2 T. chopped onion
2 t. oil
2 c. Swiss cheese, shredded
1 ½ c. milk
3 eggs
1 c. winter squash, mashed and cooked
¼ t. salt
1/8 t. ground nutmeg
Directions:
* In a skillet, sauté onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese.
* In a bowl, whisk milk, squash, eggs, salt and nutmeg until smooth. Pour over cheese.
* Bake at 325 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
Serves: 4 – 5.
Recipe from Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity
Lisa Kivirist
Lisa Kivirist embodies the growing “ecopreneuring” movement: innovative entrepreneurs who successfully blend business with making the world a better place. Lisa is co-author, with her husband, John Ivanko, of Rural Renaissance: Renewing the Quest for the Good Life, capturing the American dream of farm living for contemporary times. Her latest release, ECOpreneuring: Putting Purpose and the Planet Before Profits is a compact, dynamic tool kit for a fresh approach to entrepreneurial thinking, blending passion for protecting and preserving the planet with small business pragmatics. As a W.K. Kellogg Food & Society Policy Fellow and Director of the Rural Women's Project, Lisa champions a voice for women farmers and rural ecopreneurs through media, speaking and advocacy work. Lisa runs the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, completely powered by renewable energy and considered amongst the “Top Ten Eco-Destinations in North America.” Her culinary focus on local and seasonal cuisine – with most ingredients traveling less than 100 feet from her organic gardens to B&B plates – earned recognition in publications from Vegetarian Times to Country Woman and inspired her cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. In addition to feature writing for publications such as Hobby Farm Home, Mother Earth News and Wisconsin Trails, Lisa is the lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. Lisa also penned Kiss Off Corporate America: A Young Professional’s Guide to Independence. Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a colony of honeybees.
One Response to Squash the Breakfast Blues with a Fall Quiche
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Oh, interesting recipe! I love quiche and am learning to love winter squash. I’ll be trying this for sure!