Winter Squash Quiche Recipe
Winter Squash Quiche Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I always get compliments when I serve this quiche to my hungry crew. Our grandchildren especially love it for breakfast. The sweet flavor of the Swiss cheese and squash really comes through.—Mary Detweiler, Middlefield, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 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 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Directions

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

  • 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 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  1. In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese.
  2. In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese.
  3. 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

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