Best Squash Quiche Recipes

SQUASH QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

BUTTERNUT SQUASH AND BACON QUICHE

Steps:

• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 11-by-15-inch rectangle. Transfer to a 9-by-13-inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are lightly browned, about 35 minutes. Remove parchment and weights; bake until bottom is dry and light golden, 10 minutes.
• Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.
• In a bowl, whisk together eggs, milk, and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, 45 minutes. Let cool 15 minutes.

SPINACH AND SPAGHETTI SQUASH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.
• Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.
• Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.

WINTER SQUASH QUICHE

Steps:

• In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese. , Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean.

WINTER SQUASH, ONION AND GRUYERE QUICHE

Steps:

• Preheat oven to 375 degrees. Heat small amount of olive oil in pan and saute diced onion until slightly translucent.
• Fold onions into squash with rosemary, garlic, salt and pepper.
• Crack eggs into 2-cup measuring cup. Add enough milk to make 2 cups. Whisk eggs and milk together. Add to squash mixture; blend well.
• Place crust in pie pan and prick bottom with fork. Spread small amount of cheese on bottom of crust. Pour in squash and onion mixture. Top with rest of the cheese. Bake for 40 minutes, until quiche is set and cheese is golden and bubbling.

YELLOW SQUASH AND MOZZARELLA QUICHE WITH FRESH THYME

Steps:

• For crust:
• Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.
• Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.
• For filling:
• Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.
• Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).
• Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

ACORN SQUASH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet. Grease a pie dish.
• Bake squash in the preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Cool squash until able to touch, about 15 minutes; cut in half, remove seeds, and scoop meat into a bowl.
• Mix squash, onion, turkey, eggs, pumpkin pie spice, and salt together in a bowl until smooth; pour into prepared pie dish.
• Bake in the oven until edges become lighter in color and middle is set, 35 to 45 minutes.

SUMMER SQUASH, BACON, AND MOZZARELLA QUICHE

Steps:

• 1. To prepare the crust, lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until the mixture resembles coarse meal. With the ood processor on, add the ice water through the food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4 inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
• 2. Preheat oven to 400°.
• 3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place the chilled dough on the plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 inch circle. Place the dough in the freezer 5 minutes or until theplastic wrap can easily be removed. Remove the top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2 inch dee-dish pie plate coated with cooking spray. Remove the remaining plastic wrap from the dough. Fold the edges under, and flut. Pierce the bottom and sides of dough with a fork. Bake at 400° for 15 minutes. Cool on a wire rack.
• 4. Reduce the oven temperature to 350°.
• 5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Add the squash, zucchini, shallots, and thyme; saute for 4 minutes or until the squash and zuchhini are tender, stirring frequently. Cool the squash mixture slightly.
• 6. Combine milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange the squash mixture evenly over the crust and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over the cheese.
• 7. Bake at 350° for 45 minutes or until the filling is set. Cool for 15 minutes on a wire rack.

SPAGHETTI SQUASH 'QUICHE'

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet, cut-side down.
• Bake in the preheated oven until the outer shell of squash is tender, about 45 minutes. Scoop fibers and seeds out of squash and discard. Shred the tender squash meat with a fork; measure 3 cups and place in a bowl.
• Heat olive oil in a saucepan over medium heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Add spinach, black pepper, and oregano; cook and stir until heated through, about 3 minutes. Add spinach mixture to squash.
• Whisk eggs together in a bowl; add milk and whisk until frothy. Pour egg mixture over squash mixture; mix well.
• Spray a 9-inch pie pan with cooking spray.
• Sprinkle bread crumbs into prepared pie pan. Pour squash-egg mixture over bread crumbs.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 minutes.

BUTTERNUT SQUASH & SAGE CHEDDAR QUICHE

Steps:

• In a medium bowl, whisk together flour and salt. Use a pastry blender to cut butter into the flour until pieces are the pea-size. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening the flour mixture, using 3 to 4 tablespoons more milk (1 tablespoon at a time), until all the flour mixture is moistened. Shape dough into a disc, cover with plastic wrap and allow to rest in the fridge for at least 1 hour.
• Preheat the oven to 375 F.
• On a lightly floured surface, roll the crust into a 12" circle (to fit a 9" pie pan) and place over the pin pan. Crump the edges, prick the center all over with a fork, place pie guards over the perimeter of the crust and bake the crust for 10 minutes. Remove the crust from the oven and set it aside to cool.
• Quarter the onion and slice thinly. In a saucepan over medium heat, heat 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. This will take about 20 minutes. Right before the onion finishes cooking, add the balsamic vinegar to the pan and cook for a few more minutes.
• While the onion is caramelizing, spread the cubed butternut squash on a parchment-lined baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften; this should take about the same amount of time as the onions. They should be fork-tender.
• In a liquid measuring cup, whisk together the milk and Eggland's Best eggs. Add the chopped rosemary, thyme, salt, and pepper. On the prepared pie crust, add in the spinach, caramelized onions, cheese and butternut squash before carefully adding in the egg mixture. Gently tap the pie dish against the counter so the mixture is distributed evenly. Brush egg wash over crust (1 EB egg + 1 tablespoon milk), cover with pie guards and bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set.
• Remove the quiche from the oven and allow it to cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.

YELLOW SQUASH AND MOZZARELLA QUICHE WITH FRESH THYME RECIPE | EPICURIOUS.COM

Steps:

• For crust:
• Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk.
• Wrap and chill at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10
• minutes.
• Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.
• For filling:
• Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.
• Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).
• Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.