These days in Tennessee the mornings are brisk, and it just doesn’t seem right to sit down to a cold breakfast. This week I was able to wake early, and treat the family to one of our most favorite morning dishes, butternut quiche. Sweet butternut squash, smoked Gouda, a buttery crust, and farm fresh eggs combine to warm your tummy on a fall morning.
Here’s What You’ll Need:
For the Crust (store bought is fine)
- 1 3/4c flour
- course salt
- 9 tbsp of cold butter
- 1 yolk of an egg
- 2 tbsp of heavy cream
- 3 tbsp of ice water
Add flour and a generous pinch of salt together in a food processor; pulse a few times to combine. Cube butter into 1″ pieces, add to food processor and pulse until it resembles coarse meal. Toss in the yolk and cream; pulse a couple more times to combine. Add water, 1 tbsp at a time until dough sticks together when squeezed. Cover the dough and refrigerator for at least 30 minutes. Roll the dough to fit your pie plate (this recipe will accommodate up to an 11″ plate). Preheat oven to 375. Line crust with parchment paper, add your pie weights, dried beans, or rice and bake 15-17 minutes. Allow to cool, then add your filling.
- 1 tbsp of butter
- 1 small onion finely diced
- course salt and ground pepper
- 1/2 butternut squash peeled,seeded, & finely chopped
- 1 tsp fresh minced sage
- pinch of sugar
- 1 cup freshly grated smoked Gouda (my grocer happens to have a great selection in the deli, check yours, often cheeses are less expensive at the deli counter than at the gourmet cheese bar, additionally fontina, and smoked provolone can be used in substitution)
- 8 eggs
- 3/4 cup whole milk
Preheat oven to 375. Melt the butter in a frying pan over medium heat. Add the onion with a generous pinch of salt and pepper until the onion begins to soften ~2-3 minutes. Add squash and sage and cook until squash is softened ~5 minutes more, when done cooking add a pinch of sugar and remove from heat. In a bowl whisk eggs and milk when complete add squash mixture and cheese; stir to blend. Pour mixture into pre-baked pie crust, and bake for 45-50. The center should be jiggly just like The Jolly Man’s belly. Cool for about 20 minutes before serving.
I hope you enjoy this dish as much as my family does.
Remember food is only good for you if you eat it!