- 2 tablespoons chopped onion
- 2 teaspoons vegetable oil
- 2 cups (8 ounces) shredded Swiss cheese
- 1-1/2 cups milk
- 1 cup mashed cooked winter squash
- 3 Eggland's Best Eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese.
- In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese.
- Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Winter Squash Quiche in Taste of Home October/November 1998, p45
Enjoy this recipe with a sparkling wine.
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