Delicata Squash Quiche: Seasonal Chef Recipe

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Winter squash is here for the duration. Stunning autumn colors piled high in huge containers everywhere. There are so many to choose from. I thought it would be fun to explore a few of my favorite varieties. In my Seasonal Chef column I’ve done a couple of fun recipes using delicata squash. One of my favorites is Delicata Squash, Kale and Quinoa salad, and a video making it. Last year I created a Delicata Squash Lasagna.

delicata squash

This week I have a really fun way to use delicata squash in a quiche. Quiche is a great dish for a buffet, or a simple meal with a salad. All you need to do is start with a basic liquid filling. My go-to recipe comes from from Emeril Lagasse. His combination of egg and half and half makes the perfect texture. The crust can be made or store bought. Either will work. If you feed adventurous use Martha Stewart’s basic pie crust recipe. Works every single time. Just follow the recipe and you can’t go wrong.

To read more about delicata squash and how I created this quiche click this link: Delicate Delicata Squash.

Buon Appetito! 

One year ago: Romanesco
Two years ago: Mizuna
Three years ago: Timpano and Timbale

Seasonal Chef Maria Reina Delicata Quiche

Delicata Squash Quiche: Seasonal Chef Recipe

Ingredients

  • Crust
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into 16 pieces
  • 3-4 tablespoons ice water
  • Filling
  • 1 delicata squash, about 1 1/4 lb, cut lengthwise and seeds scooped out
  • 1 small red onion, trimmed, and cut in half through the root end, and sliced thin
  • 1-2 garlic cloves, minced
  • Canola oil
  • Kosher salt
  • Ground black pepper
  • 4 whole eggs
  • 4 yolks
  • 2 1/2 cups half and half
  • 5 oz manchego cheese, grated
  • 2 tablespoons of parsley, sage and thyme, minced

Instructions

  1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
  2. Slowly drizzle the water in with the machine running. As soon as it comes together stop the machine. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Place in the freezer for about 15 minutes.
  3. Place the dough on a lightly surface rolling from center outward, form into a 14-inch round. Carefully fold in half and then a quarter and place in a 9-inch pie plate. Gently fit dough into bottom and sides of plate. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim and crimp with your fingertips. Place in the freezer for 10 minutes while you preheat the oven to 375.
  4. Cut the squash halves into 2 or 3 pieces and with the slicing attachment on your food processor slice the squash. Then slice the onion, if desired.
  5. Saute the onion and garlic with 3 tablespoons of canola oil and season with salt and pepper. Add the squash in 2 batches and cook until slightly soft. Seasoning after each addition and adding a bit more oil if needed. Place on a sheet to cool.
  6. While you are sautéing blind bake the crust for 15 minutes using pie weights. Remove and cool.
  7. With a hand mixer blend the eggs, half and half, 1/2 teaspoon each of salt and pepper.
  8. Place 1/3 of the cheese in the bottom of the shell top with half of the squash-onion and sprinkle with a few teaspoons of the herbs. Repeat another cheese-vegetable-herb layer. End with the remaining cheese and herbs. Set on a rimmed baking sheet and carefully pour the egg mixture over the vegetables.
  9. Bake for 30-40 minutes, or until the top is golden and it feels slightly solid to the touch. Remove and allow the quiche to cool for about 2 hours. Cooling the quiche will allow it to set up. Rewarm before serving.

Notes

When making quiche I have two go-to recipes as part of the over all dish. The crust is from Martha Stewart and the liquid part is from Emeril Lagasse. Both work perfectly every time. The filling is up to your creativitiy!

http://food.lohudblogs.com/2015/10/14/delicata-squash-quiche/

Delicata Squash Quiche
Makes one quiche. If you go with a premade crust, which is perfectly acceptable, head down to Step 4.

Crust

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon fine sea salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into 16 pieces
3-4 tablespoons ice water

Filling

1 delicata squash, about 1 1/4 lb, cut lengthwise and seeds scooped out
1 small red onion, trimmed, and cut in half through the root end, and sliced thin
1-2 garlic cloves, minced
Canola oil
Kosher salt
Ground black pepper
4 whole eggs
4 yolks
2 1/2 cups half and half
5 oz manchego cheese, grated
2 tablespoons of parsley, sage and thyme, minced

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
2. Slowly drizzle the water in with the machine running. As soon as it comes together stop the machine. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Place in the freezer for about 15 minutes.
3. Place the dough on a lightly surface rolling from center outward, form into a 14-inch round. Carefully fold in half and then a quarter and place in a 9-inch pie plate. Gently fit dough into bottom and sides of plate. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim and crimp with your fingertips. Place in the freezer for 10 minutes while you preheat the oven to 375.
4. Cut the squash halves into 2 or 3 pieces and with the slicing attachment on your food processor slice the squash. Then slice the onion, if desired.
5. Saute the onion and garlic with 3 tablespoons of canola oil and season with salt and pepper. Add the squash in 2 batches and cook until slightly soft. Seasoning after each addition and adding a bit more oil if needed. Place on a sheet to cool.
6. While you are sautéing blind bake the crust for 15 minutes using pie weights. Remove and cool.
7. With a hand mixer blend the eggs, half and half, 1/2 teaspoon each of salt and pepper.
8. Place 1/3 of the cheese in the bottom of the shell top with half of the squash-onion and sprinkle with a few teaspoons of the herbs. Repeat another cheese-vegetable-herb layer. End with the remaining cheese and herbs. Set on a rimmed baking sheet and carefully pour the egg mixture over the vegetables.
9. Bake for 30-40 minutes, or until the top is golden and it feels slightly solid to the touch. Remove and allow the quiche to cool for about 2 hours. Cooling the quiche will allow it to set up. Rewarm before serving.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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