A quiche treat! My husband came across this recipe on the web, and we were both pretty eager to try it out. Now, I’ll admit it…I do have a fault of being a bit too much of a stickler when it comes to the 4-HB rules; so, at first, I was a little wary of the small amount of cheddar cheese involved in the recipe. But these things are fine on the occasion; and if you’re going to use cheese, sharp cheddar is one of the best choices!
All hesitations aside, we prepared this quiche and had a slice with our dinner that evening. It was rich and delicious! Seriously. So much flavor! And suffice it to say, I am impressed with how well butternut squash slices worked to make the crust at the bottom. I think this method just might be featured in several other food creations in the very near future.
Here’s to melt-in-your mouth eggy goodness:
1 medium butternut squash (you’ll use half)
Coconut oil or EVOO (for greasing pie pan)
1/4 cup coconut milk
4 oz sharp cheddar cheese, grated
2 tbsp butter
1/2 large onion, chopped
1 cup mushrooms, sliced
2 jalapenos or serano peppers
- Pre-heat the oven to 375 F.
- Roast the jalapenos or seranos in the part of the oven closest to the heat source. After about 3 minutes, turn the peppers over and continue roasting for another 3 minutes. The sides of the peppers will become slightly blackened.
- Remove from the oven and allow to cool. Once cooled, peel off the outer skin and scrape out the seeds. Discard the skin, seeds, and the stem. Finely dice the remaining peppers and set aside.
- Peel off the thick outer skin of the butternut squash with a vegetable peeler or sharp paring knife (the skin will be tough!). Slice off the squash ends and discard with peel.
- Using a mandolin or very sharp knife, slice the squash into very thin rounds.
- Lightly coat the bottom of a pie pan with coconut oil or olive oil and place butternut squash rounds in the bottom of the pan, and up along the sides. For the sides, you may need to slice the rounds into halves to fit.
- Melt the butter in a frying pan over medium-high heat. Add the chopped onions and sliced mushrooms and saute until softened, and onions translucent. Pull off of the heat source and set to the side.
- In a medium bowl, whisk the eggs together with the coconut milk. Add the cheddar cheese and whisk again. Add the sautéed onions and mushrooms to the bowl, along with the peppers. Stir to combine.
- Pour filling into the butternut squash-lined pie pan.
- With oil, lightly brush the exposed edges of the butternut squash.
- Bake in the oven for 35-40 minutes (I would recommend placing the pie dish on a baking pan in the case of overflowing). If an inserted knife comes out clean, it is finished!
- Finally, allow the quiche to cool. Then…slice and serve!