Showing posts with label butternut squash quiche. Show all posts
Showing posts with label butternut squash quiche. Show all posts

Wednesday, November 16, 2016

#Thanksgiving week with paleo autumn quiche #recipe from author @DarylWoodGerber




Happy almost Thanksgiving!  What are you serving?


FROM DARYL AKA AVERY:

As many of you know, I like to scour cookbooks as well as the Internet for a great recipe. For our Thanksgiving week, I really wanted to give you something savory and gluten-free and "new to me".

This time, I landed on a recipe that is savory and "paleo," meaning you shouldn't use anything that you cannot harvest.  If you're serious, you wouldn't use anything milk-based. Sorry, this requires cheese and eggs, but no sugar and, well, it's incredible!  It's so packed with protein. This would make lovely little tartlets, I think. I made a big one and one smaller version, which is totally gluten- and nut-free! (See below)

I found the recipe on the blog The Tomato Tart blog. I tweaked the recipe in a few ways. Hers was made with pumpkin and Brie cheese. I used butternut squash and Swiss cheese. I had them both in the fridge. You know how that goes, right?! Switch and see... Yum!

My nutty family loved it—nutty as in they can eat nuts. I can't nowadays - sob -  which is why I also made the gluten-free version with "no" crust.  See below.


The Tomato Tart recipe is here: Tomato Tart  
Her twitter account, if you'd like to follow her: @TheTomatoTart


PALEO AUTUMN QUICHE 

INGREDIENTS FOR PALEO QUICHE CRUST

2 cups finely ground almond flour
1/8 teaspoon fine grain sea salt
2 leaves of fresh oregano, roughly chopped
2 tablespoons butter (I used pure Irish butter)
1 large egg

INSTRUCTIONS FOR PALEO QUICHE CRUST
Preheat oven to 325º.

Prepare a 9-inch fluted tart pan by greasing very well with butter or setting in parchment paper (which I did).

Pulse almond flour, sea salt, and oregano in the bowl of a food processor. Add butter and egg and pulse until a ball forms.







Evenly, press dough into the prepared tart pan with your fingers.


Bake in preheated oven for 12 minutes or until the edges are a light golden brown.


Allow to cool for at least 15 minutes before filling and baking.

INGREDIENTS FOR PALEO QUICHE FILLING
8 eggs
½ cup heavy cream
1/8 teaspoon fresh cracked pepper
1/8 teaspoon finely ground sea salt
 Butternut squash, cut into cubes and pre-cooked (see below)
½ cup caramelized onions, pre-cooked (see below)
4 oz. Swiss cheese (shredded 1 cup)
4 oregano stalks

INSTRUCTIONS FOR FILLING AND BAKING QUICHE

Preheat oven to 375º

Whisk eggs, cream, pepper and sea salt until thoroughly combined and a little fluffy.
Dip the oregano leaves into the egg mixture, and set aside.

Pour egg mixture into the crusts and add caramelized onions in dollops all around the quiche.

Arrange the butternut squash cubes in an attractive pattern then sprinkle with shredded Swiss cheese.




Place the egg-coated oregano leaves on top.

Bake for 35 minutes or until eggs are puffed up and mostly set. Allow to cool for 10 minutes. Serve hot, cold, or at room temperature.



(Note: the egg mixture was too much for my 9-inch pan, so I made one without a crust in a smaller ramekin.)
**

To cook butternut squash – remove rind, remove seeds, cut into cubes.

Preheat oven to 325 degrees F. Baste 2-3 tablespoons olive oil on a roasting sheet. Sprinkle with salt. Top with squash. Bake for 30 minutes. Remove from oven and gently turn over the squash. Let cool.


To cook caramelized onions – you’ll need at least a half of a large sweet onion to get a half-cup of caramelized onions.

Chop the onions into bite-sized pieces.

In a sauté pan, pour 2 -3 tablespoons olive oil. Heat on low. Add the onions and stir. Cover and cook slowly for 10-20 minutes, depending on your taste.







Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
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Plus check out my website.


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