I just love making quiche–for brunch, for a light dinner, and sometimes to use up leftovers. And this quiche is perfect for leftovers. A bonus for quiche? Kids actually love it.
You can make this quiche from scratch–crust and everything. Or you can buy a prepared, frozen crust and use up some of those Thanksgiving candied sweet potatoes, instead of roasting up fresh squash. Either way, the combination of sweet squash (or sweet potato), spinach, and salty, nutty gruyere is satisfying and completely delicious.
For the crust:
2 cups unbleached all-purpose flour
1 tsp salt
1/4 tsp sugar
6 ounces chilled butter
4 Tbsp chilled vegetable shortening
a scant half cup ice water, or more as needed
For the filling:
½ small butternut squash, peeled and diced into 1 inch cubes
3-4 sage leaves
Salt and pepper
2 Tbsp butter
2 fresh sage leaves
1 ½-2 cups fresh spinach
1 1/2 cups whipping cream
1 ¼ cups shredded gruyere cheese (you can also use white cheddar or
¼ tsp salt
1/8 tsp pepper
To make the dough: in a food processor fitted with a blade, add all crust ingredients except for water. Pulse a few times to mix. Begin adding water just until a ball of dough begins to form. Do not over-pulse.
Remove dough and work on a lightly floured surface until you can shape the dough into a flat disk.
Wrap in plastic and place in fridge for 1-2 hours or overnight.
Preheat oven to 400 degrees.
Spread butternut squash on a baking sheet. Drizzle with olive oil, salt, pepper and fresh sage leaves. Roast for 25-20 minutes or until just slightly caramelized. Transfer to bowl and allow to cool; remove sage.
If making your own crust, keep oven at 400 degrees.
Roll out crust on a lightly floured surface until 1/4 inch thick. Carefully roll the crust onto your rolling pin and lay on top of spring form pan. Gently push the crust into the pan using tips of fingers and thumbs. Prick the bottom of the crust with a fork all over. You can get fancy with the edges of the crust, or just leave for a rustic look. Bake for 7-9 minutes. Remove from oven and let cool slightly.
Reduce oven temperature to 375 degrees.
Add 2 Tbsp butter and sage leaves to a sauté pan. Allow butter to get just slightly foamy and then add fresh spinach. Cook until just wilted. Sprinkle with just a touch of salt and pepper. Remove sage leaves and set aside.
Whisk together eggs, cream, gruyere, salt and pepper.
Add spinach and butternut squash to egg mixture. Pour into prepared quiche crust, taking care to try and evenly distribute the cheese and veggies.
Bake for 25-30 minutes. Serve warm or room temperature.