Butternut Squash, Caramelized Onion, and Goat Cheese Quiche

Ingredients

• 1 Delicious Orchards pie crust
• 3/4 cup Monterrey Jack cheese, shredded
• 3-4 oz goat cheese

Caramelized Onions

• 1 cup thinly sliced onions (1/4″ slices)
• 1/4 cup white wine
• 2 tbsp butter

Roasted Butternut Squash

• 1 cup butternut squash, roasted peeled, sliced or diced
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 tsp chopped garlic

Quiche Custard

• 3 large eggs/1 cup
• 1 cup half and half
• 1 tsp thyme fresh leaves or dried
• 1 tsp salt
• 1/2 tsp black pepper (to taste)

Instructions

Caramelized Onion

1. Heat a heavy pan on medium-high heat. Add the sliced onions, salt, and pepper.
2. Reduce to low heat once they soften unless you’ll be constantly stirring the pan and adding liquid.
3. Add a splash of the white wine, whenever they look dry, to deglaze the pan and keep them from burning. Just add a little bit at a time, so that they’re not submerged in liquid.
4. Cook the onions until they are deeply colored and sweet.

Butternut Squash

1. Preheat the oven to 375-425° F.
2. Peel your butternut squash, cut it in half, and remove the seeds (save those for roasting).
3. Slice into uniform cubes. Place on a sheet pan, drizzle with olive oil, and season with a sprinkle of salt, pepper and garlic.
4. Roast until the squash is soft and easily pierced with a fork.

Quiche Custard

1. In a medium-large mixing bowl, whisk the eggs until they are uniform and well combined. Add and whisk in the half and half, thyme, salt and pepper. Whisk until well beaten.

Assemble Quiche

1. Heat the oven to 375℉
2. Line the bottom of the crust with the shredded cheese. Spread out the roasted squash and dollops of goat cheese and the caramelized onions until they evenly cover the pan.
3. Pour the custard mix into the crust and gently place the quiche in the oven. I recommend baking it on a sheet pan to catch any spills.
4. Bake for 30-40 minutes. Remove when the center of the quiche is just set and the top and crust are lightly golden brown.
5. Let cool at least 10-15 minutes before slicing. The quiche will firm up as it cools.