Motherhood: you give them life and they give you the flu.
Yep, that about sums it up.
Fine, I don’t have the flu. Probably just a common cold. BUT can someone please explain to me how it’s possible that whenever my child gets the sniffles for two days, I end up sick for a month?!?!?!? I didn’t even have time to get over the last hacking cough and now I’ve got a burgeoning sore throat + a leaky faucet nose.
Not fair. Not fair at all.
At this point, between my stuffy nose and the fact that I’ve been popping cough drops like they’re candy, my taste buds are totally shot BUT I’m still craving this quiche. Big time.
It has sweet roasted squash, earthy garlicky chard, funky melty brie bites AND the creamiest custard base, all encased in a super easy pre-made crust.
I basically ate it all by myself and refused to let any of family members try it, BUT it would be perfect for entertaining during this upcoming holiday season.
(And send tissues.)
- 2 tbsp olive oil
- 1 lb butternut squash, peeled and cut into 1-inch cubes
- salt and black pepper, to taste
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 bunch swiss chard, thick stems removed and leaves chopped
- 6 large eggs
- 1½ cups heavy cream
- 8 oz brie, cubed
- 1 9-inch prepared pie crust (I got mine from Trader Joe's!)
- Heat the oven to 400F.
- Line a baking sheet with parchment paper. Toss the olive oil and squash together on the pan. Season with salt and black pepper. Roast for 20 minutes, or until tender.
- Meanwhile, heat the butter in a medium skillet over medium-low heat. Add the garlic and saute until fragrant. Stir in the Swiss chard and cook until wilted, about 3-4 minutes. Season to taste with salt and black pepper.
- Once the squash is done roasting, lower the oven temperature to 350F.
- roll the pie dough to a 12-inch circle and place it in a 9-inch deep dish pie plate. Crimp and place in the refrigerator to chill while you prepare the rest of the ingredients.
- In a large bowl, whisk together the eggs, cream, and brie. Season to taste with salt and black pepper. Stir in the butternut squash and cooked chard.
- Remove the pie crust from the fridge and pour the filling into the crust.
- Place quiche in the oven and bake for 45-55 minutes, or until the top is golden and the center is set. Let cool slightly before serving..