I made a pretty kick-ass new quiche tonight, so I'm sharing
Savory Squash and Goat Cheese Quiche
1 thawed frozen ready pie crust
1 thawed box frozen squash
1 small onion, chopped
Olive oil or cooking spray as needed
Pinch rosemary
1 tsp Parsley
1 tsp Cinnamon
1 tsp Ginger
1 pinch salt
3 tbsp Bisquick
1 tbsp milk
4 large eggs
1 small log herbed semi-firm goat cheese (use about half total)
Place pie crust in an ungreased pie tin. In a non-stick pan, caramelize the onion in olive oil. Add crushed rosemary and parsley (to taste--- most of my seasonings are approximate). Spread cooked onion in the bottom of crust.
In a medium bowl, whisk together eggs, squash, and milk. Mix in ginger, cinnamon, salt, and Bisquick until smooth. Pour mixture over the onions. Thinly slice or crumble goat cheese and sprinkle on top of quiche. Cook in oven at 375-400 degrees for 45 minutes or until firm. Allow to set and cool a little before serving.
1 thawed frozen ready pie crust
1 thawed box frozen squash
1 small onion, chopped
Olive oil or cooking spray as needed
Pinch rosemary
1 tsp Parsley
1 tsp Cinnamon
1 tsp Ginger
1 pinch salt
3 tbsp Bisquick
1 tbsp milk
4 large eggs
1 small log herbed semi-firm goat cheese (use about half total)
Place pie crust in an ungreased pie tin. In a non-stick pan, caramelize the onion in olive oil. Add crushed rosemary and parsley (to taste--- most of my seasonings are approximate). Spread cooked onion in the bottom of crust.
In a medium bowl, whisk together eggs, squash, and milk. Mix in ginger, cinnamon, salt, and Bisquick until smooth. Pour mixture over the onions. Thinly slice or crumble goat cheese and sprinkle on top of quiche. Cook in oven at 375-400 degrees for 45 minutes or until firm. Allow to set and cool a little before serving.