On Saturday, my husband and I attended a funeral,which turned into a beautiful celebration of life. My best friend's dad lost his battle to cancer, and while sad, it was incredibly touching to see the legacy he left behind for his wife of nearly sixty years, their four children and his ten grandchildren.
For Easter, my parents joined my husband and me and my mother-in-law for brunch. Like last year, I made a roasted tomato and goat cheese quiche. But this year, I added a quiche made with roasted butternut squash, caramelized shallots and pancetta, and goat cheese.
Quiche with roasted squash, caramelized shallots and pancetta, and goat cheese.
2 cups of roasted butternut squash
8 ounces of crumbled goat cheese, split into 2-4oz. portions.
3 shallots, minced
3 ounces of diced pancetta
4 eggs, beaten
1 1/2 cups of half and half or whole milk (I used half and half.)
1 pie crust (I used pre-made refrigerated pie crusts.)
Salt and pepper to taste
Here's how I made it.
- Preheat the oven to 400.
- Peel and cut your squash into bite size pieces. I used the pre-cut squash from the supermarket.
- Toss with olive oil, salt and pepper. Use just enough olive oil to keep the squash from sticking.
- Spread into a single layer onto a cookie sheet and bake at 400 for about 30 minutes. Then set aside in a medium sized bowl.
- For the quiche shell, I used a 9" deep dish pie plate. If I had a tart pan, I would have used it. But, the pie plate worked just fine. *If you do use the tart pan or tart shell, halve the custard (eggs and half and half or whole milk)
- Spread the pie dough into your pie plate. Set aside.
- In a small sauté pan, add the pancetta and minced onion in about 1-2 teaspoons of olive oil. Cook until brown and caramelized, about 10 minutes, more or less.
- Add the pancetta and shallots to the squash. Mix well.
Starting to cook it down.
- Add about 4 ounces of goat cheese to the squash mixture.
- Put mixture into empty pie shell.
- Beat the eggs and yolks well. Add the half and half and continue to beat until frothy.
- Pour the egg mixture over the squash mixture in the cooked pie shell.
- Bake at 375 for about 30 minutes, or until the custard is set.
- Do not eat right away. Allow the custard to set up. Eat at room temperature or slightly above.
I served the quiches with roasted asparagus, French bread and an arugula salad:
- 1 container of baby arugula
- 1/3 cup chopped walnuts
- 1/4 cup shaved Parmesan cheese
- Dressed with
- 1/3 cup olive oil
- 1/2 freshly squeezed lemon
- salt and pepper (about 1/4 teaspoon each)
The asparagus, tossed with olive oil, salt and pepper, was roasted at 400 degrees for about 15 minutes. When it came out of the oven, I squeezed on a half lemon's worth of juice.
Everything was delicious, including the other quiche with roasted tomatoes.
And the jelly beans...just because.
I like the pink and white ones...eaten together though. What's your favorite?
Did you host or attend an Easter feast? What was on your menu?