After I made my mediterranean quiche many of my friends asked me for more quiche recipes. While you can use any ingredients you want to make a quiche, using seasonal vegetables will make your quiche more flavorful. While using squash in a quiche may sound strange, fall squash are full of nutty flavors that add a great taste when added or substituted in your favorite dishes. While I used butternut squash in my quiche you can use, acorn squash, Kabocha squash, or any other squash you like. If you do not like squash you can substitute potatoes, or sweet potatoes in this recipe.
For this recipe you will need to use a knife and the oven. If you are not allowed to use a knife
or the oven by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a whisk, a knife, a cutting board, a
large mixing bowl, a medium sized bowl, a large saute pan, a heat proof spatula or wooden
spoon, a large serving spoon, a potato peeler, and 1-2 cookie sheets.
ChefElla's Butternut Squash and Mushroom Quiche
(This recipe will make 4-6 servings)
1 ea. Frozen 9 inch Pie Shell
4 ea. Eggs
1 Cup Milk
1/2 tsp Kosher Salt
1/2 tsp Sage, dried (also called rubbed sage)
1 tsp Hot Sauce
1/2 Cup Yellow Onion, Small Diced (about 1/4 of a medium onion)
5 oz. Shittake Mushrooms, Minced, stems removed.
-Mincing is when you chop the mushrooms and then keep chopping until they are in
1 Cup Swiss Cheese, Shredded
2 Tbl. Olive Oil
1 ea. Butternut Squash
-Cut ends off of the squash. Remove skin with a potato peeler. Cut squash in half
lengthwise and scoop out the pulp and seeds. Slice squash into thin half moon
pieces. Toss Squash in a large bowl with 2 Tbl Olive Oil, 1 tsp dried sage, 1 tsp
Kosher Salt, and 1/2 tsp granulated garlic. Heat oven to 400F. Line 1-2 cookie sheets
with foil, spray with pan spray and line pan with squash pieces. Cook for 20-25
minutes. or until squash starts to brown.
3. When the squash is done cooking turn oven temperature down to 350F.
4. Heat saute pan on medium high heat. Add 2 Tbl. olive oil and onions and cook for 1 minute.
5. Add mushrooms and cook for 5 minutes, stirring occasionally. Turn off heat.
6. Mix eggs, milk, salt, sage, and hot sauce. Mix well with your whisk.
6. Take your quiche shell out of the freezer. Layer 1 layer of squash in the bottom of the shell.
Top squash with mushroom mixture. Spread Swiss Cheese over mushroom mixture.
Slowly pour the egg mixture over the top. Top quiche with a few more squash slices and a
little more cheese.
7. Put quiche on a cookie sheet place in the oven. Bake for 50 minutes. After 50 minutes poke
a toothpick into the center of the quiche. If the toothpick comes out clean then the quiche
is done. If it is not ready, bake for 5 more minutes and check again.
8. When done remove from the oven and let sit for 10 minutes before serving.
There will be extra roasted squash left over. Enjoy as a side dish to your quiche or serve with another meal.
You can make your quiche ahead of time and reheat in the oven when you are ready to eat it.