Butternut Squash and Spinach Quiche - adapted from A Cozy Kitchen
Crust - from Kitchen Talk
1 cup white flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon lard or shortening
2-3 tablespoons very cold water
½ butternut squash
1/3 cup blanched spinach (or thawed out frozen spinach)
¾ cup grated Parmesan cheese
2 cups half & half
1 teaspoons salt
¼ teaspoon black pepper
¼ teaspoon fresh nutmeg
Peel and seed squash. Slice the squash into ¼ inch slices. Drizzle with olive oil. Roast in a 400° F oven for 45 minutes to an hour, or until the edges start to crisp and darken.
Meanwhile prepare crust by combining flour and salt in large bowl. Cut in lard with pastry cutter until crumbly. Add water and stir with a fork until a ball forms. Using your fingers, shape dough into a small disk. Place on lightly floured area and roll out with a rolling pin into desired size. Gently place in a shallow 9 inch pie plate, trim edges if needed, turn edges under and crimp. Line with parchment paper and pie weights. Bake for 8-10 minutes at 475°F.
Scald half & half (this is when a skin begins to form on the surface.) Set aside and allow to cool slightly, for 10-15 minutes.
Layer the bottom of the partially baked crust with the squash, spinach and cheese.
Blend together the eggs, salt, pepper and nutmeg in the blender. While blender is running slowly add the cooled half & half; blend together the custard until its light foamy (about 30 seconds). There are no rules for how much filling to add, it’s up to your discretion on what you want the filling/custard ratio to be. Slowly pour in the custard until the crust is full.
Bake at 375°F for 35 – 45 minutes, or until the filling is golden brown and doesn’t move at all when the pan is shaken.
Once the quiche is baked, allow to cool. The quiche will keep in the refrigerator for 1 week as long as it’s well wrapped; which makes it ideal as a make ahead meal. To warm up before serving; unwrap and put in a 350°F oven for 15 minutes.