Winter Squash, Onion and Gruyere Quiche

"A lovely and savory combination of flavors, this recipe appeared the day before Thanksgiving in our local newspaper, *The Bangor Daily News*. Made it several days later to serve with leftover turkey, using Swiss rather than Gruyere to save money. We were more than satisfied!"
 
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Ready In:
1hr 40mins
Ingredients:
11
Yields:
1 pie
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 375 degrees. Heat small amount of olive oil in pan and saute diced onion until slightly translucent.
  • Fold onions into squash with rosemary, garlic, salt and pepper.
  • Crack eggs into 2-cup measuring cup. Add enough milk to make 2 cups. Whisk eggs and milk together. Add to squash mixture; blend well.
  • Place crust in pie pan and prick bottom with fork. Spread small amount of cheese on bottom of crust. Pour in squash and onion mixture. Top with rest of the cheese. Bake for 40 minutes, until quiche is set and cheese is golden and bubbling.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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