I made this quiche for my friend's birthday this weekend. It came out perfectly! The thin border of nutty butternut squash smacked in between a delicious layer of eggy cheese GOODNESS. I only made one mistake, which I will confess to you all now. Filled with excitement after successfully making my first quiche, I promptly scattered 25 candles among 2 birthday quiches. To my surprise, the candles melted into my perfect quiche. After surgically removing huge bits of yellow, pink, and bright blue, we dug in. Thankfully, the quiche was still a huge success.
1 Small butternut squash or 1/2 large butternut squash, cut into 1/2 wide half moons
1 Bunch of thyme
2 cloves of garlic
2 tablespoons yogurt
2 Frozen pie shells
Salt and pepper to taste
1. Slice the butternut squash very thinly, in half moons. Slice the onion into strips and dice garlic.
2. Preheat the oven to 350 degrees
3. Heat a pan on medium-high. Add olive oil and sautee onions, butternut squash and thyme for 15 minutes. Once butternut squash is tender, add garlic and sautee for an additional 3 minutes.
4. Whisk 9 eggs in a large, add yogurt and salt and pepper. Transfer butternut squash mixture to bowl with eggs. Combine fully.
5. Divide the mixture between 2 pie shells. Smooth out the top and transfer pie shells into oven. Cook for 15 minutes, keep checking to be sure not to overcook.