Place quiche in the oven and bake for 45-55 minutes, or until the top is golden and the center is set.If you prefer, it is also possible to cook the squash in the microwave, in which case you do not need to worry about preheating the oven. Set the oven to Bake and turn it up to 400 ☏ (204 ☌). Remove the pie crust from the fridge and pour the filling into the crust. You will be using the oven to roast the squash before freezing them.Stir in the butternut squash and cooked chard. Season to taste with salt and black pepper. In a large bowl, whisk together the eggs, cream, and brie.Whip with beaters then add marshmallows and whip until fairly smooth. Crimp and place in the refrigerator to chill while you prepare the rest of the ingredients. Combine in large bowl squash, butter, orange juice and salt. roll the pie dough to a 12-inch circle and place it in a 9-inch deep dish pie plate.Once the squash is done roasting, lower the oven temperature to 350F.Stir in the Swiss chard and cook until wilted, about 3-4 minutes. Meanwhile, heat the butter in a medium skillet over medium-low heat.Toss the olive oil and squash together on the pan. Line a baking sheet with parchment paper.I basically ate it all by myself and refused to let any of family members try it, BUT it would be perfect for entertaining during this upcoming holiday season. It has sweet roasted squash, earthy garlicky chard, funky melty brie bites AND the creamiest custard base, all encased in a super easy pre-made crust. BUT can someone please explain to me how it’s possible that whenever my child gets the sniffles for two days, I end up sick for a month?!?!?!? I didn’t even have time to get over the last hacking cough and now I’ve got a burgeoning sore throat + a leaky faucet nose.Īt this point, between my stuffy nose and the fact that I’ve been popping cough drops like they’re candy, my taste buds are totally shot BUT I’m still craving this quiche. Motherhood: you give them life and they give you the flu.įine, I don’t have the flu. Melted pockets of brie and sweet roasted squash cubes make this butternut squash, brie, and chard quiche perfect for breakfast, lunch, or dinner!
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