Butternut Squash & Spinach Quiche
Butternut Squash & Spinach Quiche One of our favorite summer/fall dishes to add to any Sunday brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Pie dish
- Baking sheet
- Oven
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
- Airtight container
Ingredients
- 1 baked pie crust (per package directions)
- 1 ½ cups butternut squash, diced
- 1 tablespoon butter or olive oil
- 1 shallot, sliced
- 4 cups fresh spinach
- 2 teaspoons fresh sage
- 5 large Rosemary Farm eggs
- 1 cup half-and-half (may substitute whole milk)
- ½ teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- 1 cup Gruyere cheese, shredded
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