It’s a new year and we are still serving up new cooking classes at Hill…
This quiche recipe comes from Chef Jennifer Jones and her super fun Brunch & Bubbly cooking class series. This brunch recipe will be sure to impress – and it’s fairly simply to make!
WINTER SQUASH, CARAMELIZED ONION & GOAT CHEESE QUICHE
2 cups butternut squash, 1/2 mashed, half shredded
1 small onion, diced
1 pie crust (store bought or homemade)
1 teaspoon rosemary
4-5 sage leaves, chopped fine
1 garlic clove, chopped
1/2 teaspoon salt
Fresh ground pepper, to taste
Half-and Half (to be added as preparing, about 1 cup)
3/4 cup gruyere cheese or 3/4 cup goat cheese crumbed
Preheat oven to 375 degrees. Heat small amount of olive oil in pan and sauté diced onion until slightly translucent. Fold onions into mashed and shredded squash in a bowl with rosemary, garlic, salt and pepper.
Crack eggs into 2-cup measuring cup. Add enough half-and-half to make 2 cups. Whisk 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 egg mixture. Top with rest of the cheese. Bake for 40 minutes, until quiche is set and cheese is golden and bubbling.