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I am a agency believer that you would be able to put nearly something savory in a quiche. For those who have a look at the index of recipes, you may see that I’ve made fairly just a few variations. The primary quiche I ever made was quiche lorraine, a basic for a purpose. Now that I solely have one type of cheese that I cook dinner or bake with (almond milk ricotta), the frequency of constructing quiche has gone down. Nonetheless, each from time to time I really feel the necessity, and this time it was joined by the necessity to burn up some lately roasted butternut squash.

In case you haven’t any roasted butternut squash in your fridge, let me remind you ways simple it’s to make. You’re taking a butternut squash, any measurement actually, and punctiliously minimize it in half from stem to blossom finish. You scoop out the seeds and stringy bits within the seed cavity, line a baking sheet with foil, spray the foil with cooking spray, then put each squash halves on the foil, minimize aspect down. Roast at 450 levels F till the squash is tender. I test by poking a pointy knife into the squash…it ought to slide in simply. Let the squash cool, peel it, and you’re prepared to make use of it. 

This quiche is a pleasant mixture of slices of the butternut squash, slices of cooked Italian sausage, some frivolously steamed miners lettuce (or spinach), chopped, and a custard flavored with Italian seasoning and thyme, salt and pepper. You layer the substances right into a blind-baked pie crust, then pour within the custard and bake. Fairly simple and fairly good. You could possibly even use a frozen pie crust. I truly use the pre-made pie dough circles discovered out there (Pillsbury ReadyCrusts in my case). Utilizing pre-made pie dough makes this go collectively in a short time and this type of quiche is all the time successful.

So that is the primary time that I’ve picked and used miners lettuce. It grows wild on our property and that is the right time of 12 months to make use of it, earlier than it flowers. I’ve a planter that is excessive sufficient so the lettuce is pristine and it is also simpler to select being slightly greater. My knees have been bothering me currently, so kneeling down to select greens is not occurring! Nonetheless, it is good to have the ability to use farm recent greens within the quiche. Miner’s lettuce is fairly delicate in taste, however you may inform it is there. I blended it into the custard, so loads of it floated to the highest. As you may see from the underside picture, it cooks down fairly a bit…I’ll have lower than 1/2 cup right here, however near that quantity.

Tip: For those who use a pound of dried beans as pie weights as I do, save them as soon as they’ve cooled off and you should utilize them time and again as pie weights…simply do not plan on cooking them to eat. At a couple of greenback and a half for a bag of dried beans, it positive beats the virtually $9 you’d pay for Pie Weights from King Arthur or an identical quantity at Sur la Desk.

Quiche with Miner’s Lettuce, Butternut Squash and Bacon1 9inch pie shell, blind baked at 425 levels F for 10-12 minutes (recipe follows)

½ cup cooked, chopped and drained miner’s lettuce or child spinach, leaves solely

½ cup ricotta cheese, crumbled
½ small butternut squash, roasted, skinned, and sliced thinly
1 cooked Italian sausage, sliced
3 eggs (or equal egg substitute)
1 ½ cups evaporated milk, or mild cream, or soy creamer
¼ teaspoon salt
sprint pepper
¼ teaspoon Italian seasoning
¼ teaspoon dried thyme

Preheat oven to 350 levels F.

Sprinkle the underside of the pie shell with the ricotta cheese, distributing evenly. Place the butternut quash slices evenly over the opposite substances. Distribute the sliced sausage evenly over the substances within the pie shell.  Put aside.

In a bowl, beat the eggs frivolously, then add the milk and beat with a fork to mix, add the salt, pepper, Italian seasoning, thyme, and steamed and chopped miner’s lettuce, and beat with a fork to mix.

Pour the egg/milk combination over the substances within the pie shell. Place within the preheated oven and bake 30-45 minutes, or till set and frivolously browned. Cool for 10 minutes earlier than reducing to serve.
Serves 6-8

Pastry Pie Shell

1 cup all-purpose flour
¼ teaspoon salt
1/3 cup chilled butter
1 egg, frivolously overwhelmed
2 tablespoons ice water
1 teaspoon lemon juice (non-compulsory)

Combine the flour and salt in a bowl. Reduce within the butter with a pastry blender, or two knives, till particles the scale of dried peas are shaped.

In a small bowl combine collectively the egg, ice water and lemon juice (if utilizing). Sprinkle over the flour combination and toss with a fork frivolously. Don’t over combine. Collect the particles collectively in a ball. Wrap hermetic and chill within the freezer for 10 minutes. Roll out with a rolling pin on a floured floor till giant sufficient to fill a 9 inch pie pan with some overlap.

Match right into a 9 inch pie pan, easy to suit, journey extra , tuck edges underneath and crimp as for any pie crust. Prick frivolously everywhere in the floor with a fork. Freeze 10 minutes. Take away from freezer and canopy with a circle of parchment paper. Fill the paper with beans or pie weights (blind baking the crust).

Bake at 425 levels F for 10 – 12 minutes. Cool barely. Take away and save the beans or pie weights. Fill with filling as referred to as for in recipes needing a pie shell.

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