Quiche is perfect for breakfast or lunch—it's hearty and flavorful, can be served warm or room temperature, and travels well. It's fancy enough for guests, and approachable enough for everyday. To ease into autumn, this fall quiche is filled with butternut squash, onion, and Swiss chard. The squash is roasted to bring out its natural sweetness, and roasted garlic punches up the flavor. Cheese and sour cream add creamy richness without making the dish too heavy.
- 2 cups peeled and diced butternut squash
- 1 tablespoon canola or grapeseed oil
- 6 garlic cloves, unpeeled
- 1/2 medium onion, halved and sliced
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 pre-made pie crust
- 4 large eggs, beaten
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tablespoon flour
- 1 cup stemmed and finely chopped Swiss chard leaves
- 1 cup shredded sharp cheddar cheese
- Preheat your oven to 375 degrees.
- On a large, parchment-lined baking sheet, toss the butternut squash with 1 1/2 teaspoons oil. Toss the garlic cloves with 1/2 teaspoon oil on a piece of aluminum foil. Crumple up into a ball and add to the baking sheet. Roast for 10 minutes.
- Add the onions and remaining oil to the baking sheet and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss and roast for 20-30 more minutes, or until the squash is tender.
- If needed, add the pre-made pie crust to a greased pie pan and push into edges. Trim as needed. Prick all over with a fork and bake for 15 minutes on the bottom rack of the oven.
- Assemble the quiche filling. In a large mixing bowl, add the eggs, sour cream, milk, flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Squeeze the roasted garlic out of their peels and add to the bowl. Whisk together until well combined. Add the squash, onion, chard, and 3/4 of the cheese. Mix and add to the baked pie crust.
- Top with the remaining cheese. Bake for about 40 minutes, or until just set.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||10 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|