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DO NOT TELL ME WHAT HAPPENED IN GAME OF THRONES. DO. NOT. I haven't watched it yet.
Okay. Important stuff out of the way. On to the butternut “crusted” roasted red pepper quiche, which is almost as amazing as Jon Snow's sultry pout.
If you've read my meal planning post, you know I think it's important to make a few recipes in “bulk” each week so you have options available should you find yourself suddenly without a stove or opposable thumbs or the willingness to cook dinner because Game of Thrones is back and you have to binge-watch the first 3 seasons to review everything that ever happened in Westeros, ever.
Point is: this recipe is perfect for cooking ahead. It's the last-minute diner's best friend. It's easy as heck – you just throw (not literally) your ingredients in with your eggs and bake.
Make one (or three!) and have a slice of red peppery goodness as a snack, or a few slices as a meal. Add a smidge of goat cheese if you “do dairy.” It keeps beautifully in the refrigerator for a week (if it lasts that long) and tastes amazing cold.
The ingredients are simple: sliced butternut squash (I peeled mine and sliced it with my handy mandoline slicer), roasted red pepper (I chopped up the kind that comes in a jar, available at almost any store), onion, a few spices, and of course, eggs.
The butternut squash “crust” is so darn yummy and pretty, and it adds some light sweetness to the recipe that contrasts perfectly with the red pepper and onion.
NOTE: the amount of spices pictured above is NOT how much you'll use in this recipe. I took a “pinch” from each. Also: don't touch your eye after you grab the “pinch” of cayenne. You've been warned.
Note that I made this recipe without additional protein, which makes it a bit less filling. I highly recommend cooking some high-quality sausage or seasoned pork (try this recipe) and adding it to the quiche right above the butternut “crust.”
I also listed this modification in the recipe card below.
- Mandoline slicer (available here)
- Quiche dish
- 2 Tbs. cooking fat (I used ghee; coconut oil works too)
- Approximately 1 cup sliced butternut squash (sliced thin with a mandoline)
- 7-8 large eggs, beaten
- 1 cup chopped roasted red peppers (I used the jarred kind, available at most stores)
- 1 small yellow onion, chopped
- Pinch of cayenne pepper
- Pinch of salt (I use Redmond)
- Pinch of pepper
- Parsley and/or goat cheese to garnish (optional)
- Preheat oven to 350 degrees.
- (If using added protein, like sausage, prepare ahead of time.)
- First, grease the quiche dish with ½ Tbs cooking fat.
- Then, arrange the butternut squash slices in a thin layer at the bottom of the dish, adding slices around the sides. (It doesn't have to be perfect!)
- Bake for 10 minutes at 350 degrees. (This helps keep the butternut squash in place when you add the other ingredients.
- While the crust is baking, sauté the chopped onions in 1.5 Tbs. cooking fat until soft and slightly brown.
- Add onions, chopped red peppers, cayenne, salt and pepper to the beaten eggs.
- Once you remove crust from the oven, pour the egg mixture into the dish. (If using added protein, like sausage, add it before you pour in the eggs.)
- Bake at 350 for 25 minutes.
- Remove from oven and allow to cool before slicing.
Liz Wolfe, NTP
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