This quiche makes a great brunch item for the holidays. The flavours are perfect together and will really get your appetite going.
Ingredients – Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 tablespoons ice water, more or less depending on the “dryness” of the flour
Make the crust
Blend flour and salt in food processor. Cut in butter using the pulse button until the mixture resembles coarse meal. Add enough ice water to just bring dough together. Gather dough into a disk. Wrap in plastic and refrigerate for 30 minutes.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Next, fit dough into an 11-inch tart pan and trim off the excess dough. Chill until firm, about 30 minutes.
Heat oven to 375 degrees. Line crust with foil. Fill with pie weights and bake for 15 minutes. Remove foil and weights and return to oven until crust is golden, for about 10 minutes.
Ingredients – filling
- 1 1/2 cup of butternut squash
- Half of a red onion, sliced thinly
- 1/4 teaspoon cinnamon
- 1/4 cup olive oil
- 1/4 teaspoon salt
- Black pepper
- 1/2 cup heavy cream
- 3 large eggs
- 4 slices cooked bacon, roughly chopped,
- 2 ounces blue cheese
- Pinch of nutmeg
Method
- Preheat the oven to 385 degrees. Bake the tart shell as per the directions and set aside.
- Peel the skin from the squash and take out the seeds. Chop the squash into small 1 inch cubes and transfer to a bowl. Roughly slice the onion and add to the bowl.
- Add the olive oil, sliced onion, cinnamon salt and pepper to the squash and toss until it’s well covered. Place on a cookie sheet or roasting pan. Place in the oven and bake until the squash can be easily pierced with a sharp knife, about 40 minutes. Gently crush the cubes of squash with a fork.
- In a large bowl , whisk together the eggs and cream. Add a cup and a half of the crushed squash, bacon and nutmeg and gently mix together. Season with salt and pepper.
- Pour the mixture into the baked tart shell and spread it out until it’s even. Sprinkle the leftover bacon on top along with small dollops of the blue cheese. Place on a baking tray and bake for 35 minutes until set in the middle.
