The Pioneer Woman Tasty Kitchen
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Acorn Squash Quiche

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Level: Intermediate

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Description

Acorn Squash Quiche is a healthy and brunch-worthy dish that’s as fun to look at as it is to eat!

Ingredients

  • 2 whole Acorn Squash
  • 2 teaspoons Olive Oil
  • Salt And Pepper, to taste
  • 1 cup Broccoli Florets
  • 1 cup Diced Yellow Onion
  • 2 Tablespoons Water, Or More As Needed
  • 1 whole Roasted Red Pepper, Diced (I Used Canned)
  • 2 cloves Fresh Minced Garlic
  • 8 whole Eggs, Preferably Free-range, Beaten
  • 8 Tablespoons Shredded Parmesan Or Asiago Cheese

Preparation

1. Cut small slits into top and bottom of acorn squash and microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving squash will make it easy to handle and shorten baking time.

2. Cut squash into approximately 1/2-inch rings and then, using a spoon, remove pulp. You’ll want about 2 rings for each serving.

3. Using a basting brush, lightly brush oil on both sides of acorn squash, then sprinkle with salt and pepper to taste. Bake at 375ºF for 30 minutes, flipping halfway through, until acorn squash is tender and browned.

4. While acorn squash is baking, prep remaining ingredients. (In the summer months I often make my own roasted pepper, but in the winter, canned is my go-to solution.)

5. Add broccoli florets, diced onion, and water to small sauce pan. Cook over medium heat until vegetables are soft but not mushy. I use water instead of oil to prevent vegetables from sticking to bottom of pan. This also cuts on fat and calories. With this method of cooking, if you notice that vegetables are beginning to dry out and stick, simply add more water to the pan, 1 tablespoon at a time.

6. Once broccoli and onion are cooked, turn off heat and stir in diced red pepper and garlic.

7. When acorn squash is finished cooking, fill with vegetables, leaving room for egg. Place pan in oven for about 3 minutes to heat pan.

8. Once pan is heated, add a thin layer of egg to each quiche without filling them, and then return to 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 remainder of egg on top of it. To make this easier, I used a baster to add egg to quiches instead of a spoon.

9. Sprinkle each quiche with 1/2 tablespoon Parmesan or Asiago cheese (or both!), and then top with remainder of egg.

10. Return quiches to oven for 2 minutes and then turn broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another 1/2 tablespoon cheese and then you’re done!

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