Hearty Vegetable Quiche

Recipe

Main Dish
Hearty Vegetable Quiche

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4.86 out of 5 stars
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7 ratings

Recipe Data

6
Servings
25min
Prep
1hr15min
Total

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    Description

    Chock full of spinach, butternut squash and shallots, this vegetarian quiche can be served for breakfast with fruit or for lunch or dinner with a side salad. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 tbsp. Gustare Vita olive oil
    2 shallots, thinly sliced
    2 c. lightly packed butternut squash ribbons (4 oz.)
    3 c. cups loosely paced baby spinach with stems removed
    ½ (12-oz.) pkg. frozen deep-dish pie crusts (1 pie crust shell), thawed
    7 Hy-Vee large eggs
    ½ c. That’s Smart! whole milk
    ½ (8-oz.) pkg. Culinary Tours alpine style Cheddar cheese chunk, shredded
    ½ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee black pepper

    Things To Grab

    • Large nonstick skillet
    • Wooden spoon or silicone spatula
    • Hy-Vee canola oil cooking spray
    • Scissors
    • Foil
    • Ruler
    • Rimmed baking pan
    • Fork
    • Whisk
    • Medium bowl
    • Knife

    Directions

    1. Preheat oven to 375°F. Heat oil in a large nonstick skillet over medium heat. Add shallots and butternut squash. Cook for 5 to 6 minutes or until butternut squash is fork-tender, carefully stirring frequently. Add spinach; cook for 2 to 3 minutes or until spinach is slightly wilted, carefully stirring occasionally. Remove from heat; set aside. 

    2. To make a foil shield for pie crust edge, cut a 12-in.-square sheet of foil. Fold the foil in half, then in half again. Using scissors, cut an arch 3½-in. from the folded point. Then cut another arch about 2 in. in from the first curve. Open foil and you should have a large ring. Spray one side of foil ring with cooking spray; set aside.

    3. Place foil pan with pie crust in a rimmed baking pan. Prick bottom of crust 8 times with a fork; prick side of crust 8 to 10 times. Place foil ring, sprayed side down, around pie crust edge. Slightly crimp foil to loosely mold over pie crust edge.

    4. Bake crust for 7 minutes (crust will not be fully baked). Meanwhile, whisk together eggs, milk, salt and pepper in a medium bowl. Stir in cheese; set aside.

    5. Remove crust from oven. If crust has bubbles; prick bubbles with a fork. Spread vegetable mixture evenly in bottom of crust. Pour egg mixture over vegetables. Slightly pull a few of the squash ribbons toward the surface, if desired.

    6. Bake for 20 minutes. Gently remove foil ring. Bake for 18 to 20 minutes more or until crust is golden brown and knife inserted near center comes out clean. Let stand for 10 minutes before serving.