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
- 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.