Fall Quiche

Ingredients:

For the crust:

• 1 9-inch pie crust (store-bought or homemade)

For the filling:

• 1 cup butternut squash, peeled, seeded, and diced
• 1 cup fresh spinach, chopped
• 1/2 cup onion, finely chopped
• 1 cup Gruyère cheese, shredded
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• Olive oil for sautéing

Making that TasyBurp

1. Preheat the oven to 375°F (190°C).

2. If using a store-bought pie crust, follow the package instructions for pre-baking the crust. If you're making your own crust, roll it out and fit it into a 9-inch pie dish. Prick the bottom of the crust with a fork and pre-bake it for about 10 minutes or until it's just beginning to turn golden. Remove it from the oven and set it aside.

3. Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

4. Add the diced butternut squash to the skillet and cook for another 5-7 minutes, or until the squash starts to soften and turn slightly golden. Remove from heat and set aside.

5. In a mixing bowl, whisk together the eggs, whole milk, salt, pepper, and nutmeg (if using).

6. Spread the sautéed butternut squash, chopped spinach, and shredded Gruyère cheese evenly over the pre-baked pie crust.

7. Pour the egg mixture over the vegetables and cheese.

8. Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden brown.

9. Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

10. Serve your fall quiche warm or at room temperature. It's perfect for brunch, lunch, or dinner.

11. Enjoy that TastyBurp!