By: Chef Laura Bonicelli
Acorn Squash Spinach Quiche is baked right in the acorn squash shell. I’m always looking for creative ways to present a favorite dish. The natural bowl shape of acorn squash makes perfect quiche crust, and it’s gluten-free! Buy your squash at your favorite Farmers Market!Â
About Acorn Squash Spinach Quiche
 I didn’t put any squash in the quiche filling; you’ll get enough of that because you get to eat the squash bowl. That’s the fun part of the dish, other than the entertaining presentation. The spinach goes in raw, which I love! It keeps the prep simple, and it cooks into the filling beautifully.
In my research, I did find several recipes that did not precook the squash. I find it risky. I like my squash fully cooked, and it just doesn’t get there in the time it takes to cook the egg filling correctly. Make sure you let the eggs puff up entirely before you take the quiche out of the oven. That will ensure that they cooked thoroughly.
Finally, my favorite part of this dish is the shallots. They get so crisp and brown and are delicious!
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Step by Step Instructions
Acorn Squash Spinach Quiche
Ingredients
- 2 small acorn squash
- canola cooking spray
- Kosher salt and freshly ground black pepper
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- 2 teaspoons extra-virgin olive oil
- 2 medium shallots -- peeled and sliced
- Kosher salt to taste
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- 6 large eggs
- 2 tablespoons cream or milk
- 1/2 cup grated Emmentaler
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup roughly chopped baby spinach
Instructions
- Preheat oven to 350∫ F. Line a baking sheet or shallow pan with parchment paper or aluminum foil.
- Cut the acorn squash in half crosswise and scoop out the seeds and membrane. Reserve the seeds for roasting or discard. Cut a thin slice off of the stem and bottom end of each so the squash will sit flat, like a bowl. (Do not cut through the bottom. If you do make a hole, use the piece you cut off to fill the hole.) Trim more off of the base, if necessary, to make sure the squash sits perfectly flat. This is important for containing the egg mixture.
- Place the squash on the baking sheet. Spray with cooking spray and sprinkle lightly with salt and pepper. Parbake for 20 minutes.
- While the squash is baking, heat the oil in a small skillet over medium heat and sautÈ the shallots, stirring, until brown, about 3 minutes. Sprinkle with salt and remove from the heat.
- In a medium-sized bowl, whisk together the eggs and cream. Stir in the cheese, salt, pepper, and chopped spinach.
- Remove the partially cooked squash from the oven and fill it carefully with the egg mixture. Top the egg mixture in each squash half with cooked shallot.
- Bake for 50 to 60 minutes until the egg cooks through, browns, and puffs up. Tent the squash with foil if it seems to be browning too quickly. Remove from the oven, cool for 5 minutes, and serve.
Notes
Chef Laura Bonicelli
Nutrition
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