I’d like to go ahead and dedicate this meal to Rosie Perez because I can’t even think the word ‘quiche’ without having flashbacks to her in White Men Can’t Jump.
Strange fact that I saw online when looking at quiche recipes: during the 1900’s, quiche was often considered to be a food avoided by “real” men, as it often contained only small quantities of meat. HA! They would run for the hills when mine came out of the oven. Meatless pansy pastries, over here!
Repetitive moment– this is another one of those brilliant flexible dishes that can literally be stuffed with whatever you can find within reach that is edible. (As long as you don’t share taste buds with Jeffrey Dahmer.) I’ve had a butternut squash sitting on my counter for probably no less than two weeks and I figured I’d better use this baby.
1 refrigerated pie crust (because I was lazy and really didn’t want to make my own today)
1 butternut squash
1 yellow onion
3 cloves of garlic
2 tbsp apple cider vinegar
1 cup almond milk
3 oz. gorgonzola cheese
3 generous pinches of dried rosemary
Preheat oven to 350°F. Line baking sheet with parchment paper. Cut open the squash and scrape and remove seeds. Cut squash into cubes (about an inch) and place along baking sheet. Drizzle with olive oil and sprinkle with rosemary, salt and pepper. Cook in oven for 20 minutes. Remove and set aside.
Heat oil on skillet on medium heat and saute onion and garlic for about 8 minutes. Add in vinegar and season to taste with salt and pepper, let cook for additional 2 minutes. Remove from heat and set aside.
Press pie dough into a pie pan, pushing up and over the edges, trimming off any excess. In a large mixing bowl, whisk eggs with milk. Slowly add in cheese, onion, and 3/4 of the butternut squash and combine. Pour mixture into the pie pan. If there is any remaining space, add in the rest of the butternut squash. Put in oven and bake for 40 minutes.