Butternut Squash & Goat Cheese Quiche

Thanksgiving is almost here!  I'm pretty sure I can taste the turkey and the leftovers already.  Bring on the stretchy pants.  Totally kidding.  Totally not kidding.

Speaking of eating way too much, I made a quiche!  I haven't made one of these in a while and I was recently reminded by my coworker how good quiches are.  Since I'm still living for butternut squash and zucchini, I figured they should be the star of this new recipe.  Let me tell you that this quiche did not disappoint!  I would definitely recommend making this for Thanksgiving.  Do you really need an excuse to make something quickly and easily for the Big Day?  With everything else going on, I would definitely add this to my menu in a hurry.

Other random thoughts I'm having at the moment:

- I know it's not as cold in NY/NJ as other places in the US, but it's getting colder and I don't like it!  I'm going to sit on the couch and drink coffee in protest.

- There was a water main break in Hoboken on Sunday.  We were without water for about 8 hours.  Do you know what all you use water for at your place?  There are a ton of things you take for granted, such as brushing your teeth, cooking, washing the dishes, etc...I don't consciously think about using water for these things...until I have no water.  Thankfully the break has been maintained and the water has been restored!

- Did you know The Coffee Bean & Tea Leaf stores are selling a Cookie Butter latte for the holidays?  It's a real thing! *gasp*  I haven't had it yet but I'm thinking that it will be mine before the end of 2015!

Butternut Squash & Goat Cheese Quiche

Print Recipe

  • 1 1/2 lbs butternut squash, diced
  • 1 zucchini, diced
  • 1 - 2 teaspoons olive oil
  • 4 eggs
  • 1/4 cup milk
  • 4 ounces goat cheese, softened
  • 1/2 teaspoon dried thyme
  • kosher salt
  • freshly cracked black pepper
  • red pepper flakes, to taste
  • 1 store-bought pie crust (or you can make your own)

1) Preheat oven to 450 degrees F.  On a baking sheet, toss the butternut squash and zucchini with the olive oil, salt, pepper, red pepper flakes, and thyme.

2) Roast the vegetables in the oven for 20 - 30 minutes, or until golden brown.  Remove from the oven and allow to cool for 5 - 10 minutes.

3) Transfer the vegetables into the pie crust.  Lower the heat of the oven to 325 degrees F.

4) In a large bowl, mix together the eggs, milk, cheese, 1 teaspoon salt, and pepper.  Pour the mixture over the vegetables in the pie crust.

5) Bake for 50 - 60 minutes, or until a knife inserted into the quiche comes out clean.

6) Allow to cool for 10 minutes before serving.  Serve hot or warm.