Buttercup Squash Quiche

Howdy folks.

Last night, I decided that the buttercup squash that has been sitting on the kitchen floor for the past week or two needed to have greater aspirations that 'kitten toy in a noisy plastic bag.'

At first, I wanted to make a squash soup, but our curry powder is in another state, so that was out. Instead, I decided that a quiche was the way to go. So, here's how it goes:

Saute` (all chopped)
1 small onion
3 cloves garlic
2-3 slices of bacon
1 tsp oregano
1 tsp salt
1 tsp chili powder
1 T fresh cilantro
1/2c mushrooms

Cook (roast or microwave) your buttercup squash and scrape out the innards from half of it. Let it cool awhile, then mix it with:

3/4c milk
4 beaten eggs
1c shredded cheese (I used white cheddar)

Combine the cooled sauted items and the custard-squash mixture. Pour this into a quiche dished that has been lined with your favorite pie crust.

Bake @ 375 until done. The pie crust will brown and when you shake the dish, the center will not act liquid. Let it rest for 15 minutes or so.

This turned out Very well. The buttercup squash tastes buttery and lends an excellent texture and umami to the quiche. You could leave out the bacon and it'd be vegetarian. And it's all rather healthy- the worst part would be the pie crust, or bacon >.>


Anyway, enjoy!