Butternut Squash, Pear & Brie Quiche

Contributor: Andrea de la Chapelle
Photographer: Taylor Balding
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Quiche is now considered to be a classic French dish. However, the origins of the quiche actually come from medieval Germany. The word quiche comes from the German word kuchen meaning cake. After the area was taken over by France, the dish took more of a pie than cake shape. A traditional quiche Lorraine consists of an open-faced pie crust or puff pastry filled with eggs, milk, and smoked bacon. However, the possibilities are endless when it comes to the ingredients you can add to your quiche. Our recommendation is to tantalize your taste buds with Fall flavors of butternut squash and pears along with chunks of brie. The mild, nutty, and fruity flavors from what is known in France as the “queen of cheese” perfectly complements the butternut squash and pears. 

Brie is not only the “queen of cheese” for its taste and versatility, it is also a nutritional powerhouse. It is considered a full source of protein containing all of your essential amino acids. Brie also contains high amounts of unsaturated fatty acids that have been shown to lower your risk of developing type 2 diabetes. While this cheese is mild in flavor, it is rich in a wide range of vitamins and minerals. This nutritious cheese makes a great addition to a savory quiche that can be enjoyed for breakfast, lunch, or dinner. 

 
 

Squash, Pear & Brie Quiche:

  • 9 Inch Pie Shell
  • 1/2 Cup Butternut Squash
  • 1/4 Cup Leeks 
  • 1/2 Cup Pears 
  • 1 Cup Brie Cheese
  • 6 Eggs
  • 3/4 Cup Milk
  • Pinch of Nutmeg
  • Pinch of Cayenne Pepper
  • Salt & Pepper to Taste

Preparation:

  1. Preheat the oven to 375F
  2. Peel and dice butternut squash. Blanch and set aside.
  3. Peel and dice the pear.
  4. Dice brie.
  5. Cut the whites of the leek and blanch. 
  6. Fill the cooked pie shell with squash, leeks, pear and brie.
  7. In a bowl whisk together the eggs and milk. 
  8. Add the nutmeg and cayenne pepper to the egg mixture.
  9. Salt and pepper.
  10. Pour the egg mixture over the vegetables in the pie shell.
  11. Bake for 25 to 30 minutes.
  12. Serve warm.