Autumn Quiche

Quiche is a delightful food. A food group all its own, really. It effortlessly transitions from season to season, highlighting the fresh vegetables of the moment. And at no other part of the year is it more welcome than autumn. 

In our society, it is not unusual to find spring berries ripe in our grocery stores in December, or late summer carrots in early spring. We live in a connected world where everything is available all the time. Which  can be awesome. 

But, it's also in a way, unfortunate, because this convenience can hold us back from eating what is locally in season. Which is where all the nutrients are. ( and FLAVOR!) So this week's recipe focuses on the nutrition offered by seasonal vegetables, tucked into a Quiche that is just as satisfying at breakfast as it is for dinner, and healthy to boot.

Feel free to add or leave out any vegetables of your preference, and make the dish suited to your dietary needs. 

Gather:

1 pie crust (store bought is fine. Preferably a whole grain variety)

4 slices of bacon, diced (turkey bacon or ham will work also)

2 cups butternut squash, chopped

1 small vidalia onion, chopped

1 clove garlic, minced

6 eggs, (or 3 egg whites and 4 eggs)

3/4 cup milk or unsweetened almond milk

2 tbsp flour

1/2 tsp baking powder

1/2 tsp  sea salt

1/2 tsp ground pepper

3 handfuls of arugula, kale or spinach, chopped

4 oz of crumbled gorgonzola or goat cheese

Method:

-Preheat oven to 350 degrees F.

-Lay prepared pie crust in an ungreased pie plate. Bake for 5 minutes, then set aside.

-Cook bacon in a saute pan over medium-high heat until crispy, stirring occasionally. Remove from pan, leaving grease. Add butternut squash and onion to greased pan, and saute for 8-10 minutes, or until the onions are translucent and the squash is tender. Add garlic and saute for an additional minute.

-In a large bowl, whisk together eggs, flour, baking powder, milk, salt, and black pepper. Stir in  sauteed vegetables, greens of choice, cheese, and cooked bacon. Stir until well combined.

-Pour the quiche filling into crust, and smooth surface. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.  Remove from the oven and allow the quiche to rest for at least 5 minutes. Slice and serve warm. Can be frozen.

This recipe is perfect for doubling and then freezing the extra quiche, (Hello, next week's dinner!) Feel free to play with the recipe and use the vegetables and flavors that are in season for you, as eating local + in season is an important part of nutrition wellness.