Squash the Breakfast Blues with a Fall Quiche

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