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Mushroom - Acorn Squash Quiche

This is amazingly good! I had a little mushroom-squash tart in England and decided to try to duplicate it, but this is even better!

People avoiding dairy can leave out the cheese and half-and-half. You could subsitute soy or rice milk for the half-and-half, but I'm not convinced it would be good.


- 8 oz. mushrooms (cremini)
- 1 acorn squash
- 6 eggs
- 1/2 cup half and half
- 2 pie crusts, ready made, parbaked
- 1/4 lb. leeks
- 2 tablespoon olive oil
- 6 oz. gruyere cheese, grated
- 1/4 teaspoon fresh thyme
- 1/8 teaspoon nutmeg


1. Wash acorn squash. Cut in half, scoop out seeds and fiber, place cut side down on a baking sheet and bake at 375 degrees for 45 minutes, or until done. Parbake crusts. After crusts are brown, reduce heat to 350 degrees.

2. Wash mushrooms and chop roughly.

3. Chop leeks roughly.

4. Cut cooked squash into half-inch pieces.

5. Heat oil in large skillet until hot. Add leeks. Cook until limp, and add mushrooms. Stir until mushroom liquid is reduced. Add thyme. Add squash chunks. Allow squash and onion to brown a little.

6. Divide cheese between two crusts. Spread cooked vegetables in parbaked pie crusts.

7. Beat nutmeg, eggs and half and half together thoroughly.

8. Pour egg mixture over vegetables.

9. Bake about 30 minutes or until just set in the center.

10. Cool on rack.