October 29, 2006
Delicata and Bleu Cheese Quiche
Ingredients:
One friend to give the extra quiche to (this recipe makes two)
2 9 inch pie crusts
2 ½ cups delicata squash peeled, seeded, cut into small (½ inch) cubes, and steamed
8 oz bleu cheese
1½ cups half and half
½ cup milk
7 eggs
1 medium onion
1 tablespoon butter
salt and pepper
Roll out the pie crust and fit into the pans. Put the crusts in the fridge. Heat the oven to 400.
Finely chop the onion and saute in the butter until soft. Crumble the blue cheese into a bowl. Crumble it into very small pieces. You can use some of the half and half and the back of a wooden spoon to mush it if that's easier. Beat the eggs and mix the eggs, cheese, milk, half and half and onion all up. Add salt and pepper.
Spread the pieces of delicata squash on the bottom of the pie pans. Pour the egg mixture on top. Bake 40-45 minutes until pastry and pie are golden brown. Let rest for 10 minutes before serving so that it sets.
Our friend and CSAer Deirdre told me about this recipe. The combination of delicata and bleu cheese is excellent!! The feedback I got was that I should've maybe broken up the bleu cheese and squash into smaller pieces and maybe a bit more squash, so I made those adjustments in the recipe above.
I made an all butter crust using the old two knives method, and it came out far better than my usual crust. I left some pieces of butter way bigger than I usually do, especially if I do it in the food processor. Some were as big as pea sized. I think that's why the crust had a way better texture than mine usually do. (Deirdre -- and my Mom-- both say to just save yourself the grief and use store bought.)
I made two and gave one to Cornelia to take home. But the quiche also came out better than mine usually do -- it set perfectly. And I really did use seven eggs, so I figured why mess with sucess and wrote the recipe for two quiches.
One last note, steamed delicata squash with butter is yummy on its own. I made it for dinner one night and just saved out enough to be able to make this a few nights later.
Posted by maryellen at October 29, 2006 01:05 PMI have to say, I am not a huge fan of strong cheeses, but this recipe is really really good. Thanks for the yummy quiche Maryel!
Posted by: peter at November 1, 2006 10:02 AM