“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”
Autumn cooking is my favorite. I love the spices and all the squashes and pumpkins. Butternut squash appears frequently and I never tire of it. Serving it in a quiche certainly was a first and it truly worked spiced with nutmeg and paired with caramelized red onions and gruyère cheese. Roasting the squash first brings out its nuttiness and gives it the right texture to hold up in the quiche.
Deep Dish Butternut Squash Quiche with Caramelized Red Onion
1-9″ pie crust of your choice
1/2 of a red onion, thinly sliced
4 c cubed butternut squash( about half a squash)
2 T olive oil
1 t nutmeg, divided
fresh ground pepper
5 large eggs
1 c light cream
1 T brown spicy mustard or Dijon
1/2 t salt
1/4 t pepper
6 oz grated gruyère cheese
2 T chopped fresh herbs
Preheat oven to 400F. On a lined baking sheet, spread the squash,season with 1/2 t of the nutmeg and several turns of the pepper mill. Top with the onions and roast on the bottom rack for about 20 minutes, stirring a few times to prevent burning. You want the squash to be cooked but still firm enough to hold its shape. Cool to room temperature. Reduce oven temperature to 375F.
Meanwhile, in a 9″ springform pan, fit your crust, ensuring it goes up the sides at least 2 inches. Whisk together the eggs, cream, mustard, rest of the nutmeg and salt and pepper.
Spread the squash and onions on the bottom of your orepared crust. Top with the gruyère. Pour the cream-eggs mixture. Top with the herbs. Bake at 375F for 40 minutes. Let stand for 15 minutes before removing the sides of the pan.