Butternut Squash, Brie, and Chard Quiche
Melted pockets of brie and sweet roasted squash cubes make this butternut squash, brie, and chard quiche perfect for breakfast, lunch, or dinner!
Yield: 8 servings
  • 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!)
  1. Heat the oven to 400F.
  2. 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.
  3. 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.
  4. Once the squash is done roasting, lower the oven temperature to 350F.
  5. 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.
  6. 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.
  7. Remove the pie crust from the fridge and pour the filling into the crust.
  8. 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..
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/10/butternut-squash-brie-and-chard-quiche.html