I think this may be the last Winter squash recipe (and, dare I say, the last Winter recipe) of the season, as Spring finally appears to be on it’s way! My daffodil and tulip bulbs are peeking through the soil and the last of the snow is melting away. My son told me that he saw the first robin of the season – but he’s 4, so who knows… One of the things that I love about Pennsylvania is we truly experience all four seasons – from a blast of Winter cold to the humid dog days of Summer. Usually, as one season comes to its close, another is about to begin with all of its promise.
We had a few good snowstorms this Winter, which involved bundling up my little one, making snow angels, and drinking hot chocolate. This was wonderful, but now I’m ready to say goodbye to Winter, and hello to Spring! Before I transition into spring recipes, though, here is one last truly Winter recipe for Acorn Squash Quiche. I love this recipe because it’s healthy, it’s brunch-worthy, and it’s as much fun to look at as it is to eat!
Acorn Squash Quiche
Prep Time: 15 minutes Cook Time: 40 minutes
- 2 acorn squashes cut into 1/2 inch rings
- 1 head of broccoli
- 1 C diced yellow onion
- 2 heads fresh, minced garlic
- 1 roasted red pepper (I used canned)
- 8 eggs (preferably free-range)
- 8 Tbsp parmesan or asiago cheese
- 2 Tbsp water, plus more as needed
- 2 tsp olive oil
- salt and pepper to taste
1. Cut small slits into the top and the bottom of your acorn squash and then microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving the squash will make it easy to handle and shorten baking time.
2. Cut the squash into approximately 1/2 inch rings and then, using a spoon, remove the pulp. You’ll want to end up with 8 rings.
3. Using 2 tsp of olive oil and a basting brush, lightly oil the acorn squash on both sides, and then sprinkle with salt and pepper to taste. Bake at 375º F for 30 minutes, flipping midway, until the acorn squash is tender and browned.
4. While the acorn squash is baking, prep the rest of your ingredients. Shred 8 Tbsp of parmesan cheese. Cut the tops of the florets off of your head of broccoli to equal about 1 C. Also, dice 1 C of yellow onion and one roasted red pepper. In the summer months I often make my own roasted pepper, but in the winter canned is my go-to solution. Finally, beat together 8 eggs.
5. Add the broccoli and onion to a small sauce pan, plus 2 Tbsp of water, and cook over medium heat until the vegetables are soft, but not mushy. I use water instead of oil to prevent the vegetables from sticking to the bottom of the pan. This cuts on fat and calories. With this method of cooking, if you notice that the vegetables are beginning to dry out and stick, simply add more water to the pan, 1 Tbsp at a time.
6. Once the broccoli and onion is cooked, turn off the heat and stir in your diced red pepper.
7. When the acorn squash is finished cooking, fill with vegetables, leaving room for your egg. Place the pan in the oven for about 3 minutes to heat the pan.
8. Once the pan is heated, add a thin layer of egg to each quiche without filling them, and then return them to the oven for 2 minutes. You’ll find that some egg will leak out, but after being in the oven for 2 minutes it will set, creating a seal for you to add the remainder of the egg on top of it. To make this easier, I used a baster to add the egg to the quiches instead of a spoon.
9. Sprinkle each quiche with 1/2 Tbsp of parmesan or asiago cheese (or both!), and then top with the remainder of the egg.
10. Return the quiches to the oven for 2 minutes and then turn your broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another 1/2 Tbsp of cheese and then you’re done!