I got the idea for this recipe from Pinterest, but I ended up tweaking it a little bit and have an idea for what I will do differently next time already. I love quiche, but never make it because the one time I tried before was a disaster! If I'm being completely honest, I was really nervous about this because really, my favorite part of quiche is the crust. It's buttery, flaky and oh so delicious... I'm getting side-tracked! So, when I decided to try this quiche, I realized that I was just going to go into it with different expectations.
So, yesterday I roasted my squash. I used all the muscle I have in order to chop it in half lengthwise, scooped out the seeds, and then roasted it cut side down for about 45 minutes on 400 degrees.
I did this step a day ahead because I had the time. Quiche itself is time consuming, so getting the first step done and out of the way made the whole process go more smoothly.
So, because I cooked the squash ahead of time, it was scooped out (just scrape it all out with a fork) and cooled by the time I needed to press it into my pie plate. I pre-heated the oven to 400 and then pressed the squash into it. I then sprinkled about a handful of grated Parmesan cheese over the squash and then put it in the oven for about 10 minutes. Now, I did this in hopes that it would help it harden and crisp up a little before I added all the filling stuff, but I'm pretty sure it didn't do anything. Next time, I'm going to pat it all dry with a paper towel before baking it. Maybe that will help with the browning.
Anyway, while that was baking, I peeled a big shallot and threw it in my mini food processor. I heated a medium skillet with a little olive oil in it and then started the shallots going over medium to medium low heat. While they are softening up, I cut the ends off of the asparagus (snap one to see where the natural break is, then cut the rest at that same length) and then cut them into 1 inch pieces. Once you have them ready, toss them into your pan and cook them for just a few minutes. Don't get them get too soft, just till the green pops and they are tender. Once you get those in the pan, take your "crust" out of the oven.
While the asparagus is cooking, mix together 5 eggs, 1 cup of milk, 1 cup of cheese (I grated Gruyere, but Swiss would be good, too, salt, and pepper. Whisk that all together and then put the shallots and asparagus into the crust and pour the egg mixture over top. Put it in the oven and let it bake for about 45 minutes.
Here it is out of the oven. Notice my beautiful new butcher block counter tops in the background. Ahh, so pretty!
Overall, I think the quiche is good. I didn't even really miss the crust. It was a little sweet, which surprised me, but I did enjoy it very much and would definitely make it again. Hopefully patting the squash down will help control some of the excess moisture. Let me know what you think!
I enjoyed this delicious quiche with a little salad that my friend Adam introduced me to a few weeks ago. I modified it slightly because I don't love feta, but here is what you see pictured here. I mixed a little spinach and arugula with some chopped fresh mint, some toasted pine nuts, and a little Panela cheese. Dress it with just a little rice vinegar and black pepper. It is so yummy!
Oh, Spaghetti Squash, how do I love thee. This is one of the vegetables that I had never used before this summer, so I did my new favorite thing. I grew some. They didn't do well, thanks to the darn squash bugs, but I did get one good one, and that got me hooked. What could be better than a vegetable that masquerades as pasta?!
So ever since my plant died, I've been hunting them down at the farmer's market and experimenting with them. Last night's dinner was definitely my favorite. In fact, it was so good that I turned down cheesesteaks with my friends because I couldn't wait to make it again tonight! Here is what you will need. (Keep in mind, this fed me, but one good sized squash would feed 2 people, I used mine for both last night and tonight.)
1 good sized spaghetti squash (like 8-10 inches long)-this will feed 2, or 1 person for 2 days of this
2 TBSP(ish) of pesto (I had some in the fridge so I used that, along with some fresh basil and lemon basil from my garden, but you could make your own)
2 TBSP fresh chopped basil or lemon basil
1 TBSP olive oil
5-6 baby heirloom tomatoes or cherry tomatoes per person-cut in half
Juice from half a lemon
5-6 shrimp per person (I used uncooked frozen ones from Trader Joes, because they are quick and easy)
3-4 TBSP grated parmesan cheese
A big pinch of shredded mozzarella cheese
2 TSP raw pine nuts
salt and pepper
Start by pre-heating your oven to 375 and poke some holes in your squash with a knife or a skewer, so it doesn't explode. Roast it on a sheet pan for an hour. Once you take it out, let it cool for about 10 minutes, then cut it in half, scoop out the seeds and shred the squash with a fork to get all of it out. I wish I had taken a picture of this, but since I roasted yesterday and I didn't know I'd be blogging, it didn't happen. Sorry. It's cool looking, though! Just like spaghetti!
Ok, now get a big saute pan over medium heat with a little olive oil. Once it's warm, toss in your shrimp. If they are frozen, like mine were, stand back because the little bit of ice on them will make the oil pop. Ouch! I season mine with a little salt and pepper. Let those cook a little on each side, maybe a minute each before you throw the squash in the pan. After the squash, add the pesto and toss it all together. Give it a minute or two, then add the lemon juice, fresh basil, the cheese, and last the tomatoes. While this is all coming together and the cheese is melting in (YUM), dry saute the pine nuts in a little pan or I use my smallest sauce pan over medium low heat until they are just a little golden brown.
I then put it all in a bowl, add a little extra parmesan cheese, and top with the pine nuts. It is fresh, light, and smooth, but the pine nuts add some awesome crunchy texture. Serve with some good crusty bread and enjoy!
I won't always do this, but from my calculations, this runs about 470 calories per serving (not with the bread). Not bad!
Update:
I made this again with a squash from my garden and with arugula pesto instead! Here are a few pictures, and if you want to try it, just replace the basil with arugula (mine was from my garden as well) and then I also added peas.
