Homemade quiche with Fall Flavors – Kabocha Squash is roasted then blended with the filling ingredients for a gorgeous orange hue and velvety texture- topped with Roasted Eggplant. Make with my perfect Gluten- Free Flaky Crust.
- 1 ½ cups cooked Kabocha squash, see below (from one 2 pound squash)
- ⅓ pound fairytale eggpant, organic, or other slim eggplant (about 8 mini eggplant)
- 1 ¼ cups milk, organic
- ½ cup heavy cream
- 6 large eggs
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- ½ cup aged gouda cheese, shredded
- 6 ounces goat cheese
- 6 medium fresh sage leaves, cut into slivers lengthwise
Make flaky quiche tart dough.
See recipe for instructions for pre-baking.
Clean and cut the kabocha squash in large wedges (a medium sized one into 8 wedges.)
Remove seeds, and rub with a little neutral oil and roast in a 375 degree oven until golden and cooked through, about 30 minutes.
Cool, remove rind with a sharp pairing knife.
Roast the eggplant in a 375 degree oven – cut the eggplant in half, placing them cut side down on a greased pan.
Cook until golden – about 20 minutes (will depend on the size of the eggplant.
Make the custard filling:
Add the cooked kabocha squash (use extra for another recipe), milk, cream, salt and pepper into a carafe of a blender.
Blend from low to high for 30 seconds, until smooth.
Fill the quiche:
Cover the bottom of the partially cooked shell with the gouda cheese. Pour the custard filling over.
Dot the goat cheese in large chunks over the filling.
Top with roasted eggplant slices, cut side up in a decorative pattern.
Top with sage silvers.
Bake in a preheated 350 degree oven for 1 hour, or until the quiche is nicely puffed and the center is firm.
A deep-dish quiche takes longer to cook than a regular one.
Enjoy ! This quiche freezes well.
Makes one 10″ deep-dish quiche, serves 8