Acorn Squash Spinach Quiche
Golden roasted acorn squash mingles with tender spinach and rich, custard-like eggs in this rustic quiche that tastes like autumn on a plate. The natural sweetness of the squash pairs beautifully with earthy shallots, creating a satisfying brunch centerpiece that works just as well for ...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Servings
4 servings
Ingredients
- 2 small acorn squash
- canola cooking spray
- Kosher salt and freshly ground black pepper
- 2 teaspoonsextra-virgin olive oil
- 2 medium shallots -- peeled and sliced
- Kosher salt to taste
- 6 largeeggs
- 2 tablespoonscream or milk
- 1/2 cupgrated Emmentaler
- 1/2 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- 1 cuproughly chopped baby spinach
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350∫ F. Line a baking sheet or shallow pan with parchment paper or aluminum foil.
- 2
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.
- 3
Place the squash on the baking sheet. Spray with cooking spray and sprinkle lightly with salt and pepper. Parbake for .
- 4
While the squash is baking, heat the oil in a small skillet over medium heat and sautÈ the shallots, stirring, until brown, about . Sprinkle with salt and remove from the heat.
- 5
In a medium-sized bowl, whisk together the eggs and cream. Stir in the cheese, salt, pepper, and chopped spinach.
- 6
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.
- 7
Bake for 50 to 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 , and serve.
Chef's Notes
Copyright: Chef Laura Bonicelli