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- 1 medium butternut squash, peeled and diced - 1 large onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup grated Gruyère cheese - 1 teaspoon dried thyme - Salt and pepper to taste - 1 pre-made pie crust - 1 tablespoon olive oil - Fresh parsley for garnish - Large skillet - Mixing bowl - Whisk - Pie dish - Rolling pin These ingredients form the heart of the butternut lattice quiche. The squash adds a sweet, nutty taste that pairs well with the creamy cheese and eggs. The onion brings a savory depth. Gruyère cheese melts beautifully, giving the quiche a rich flavor. Using a pre-made pie crust saves time and effort. When you gather your tools, make sure you have a large skillet for sautéing. A mixing bowl will help mix the filling easily. A whisk ensures the eggs and cream blend well. A pie dish is perfect for baking. Lastly, a rolling pin helps shape your crust for that lovely lattice top. With these ingredients and tools ready, you're set to create a dish that is both hearty and flavorful. For the full recipe, check out the details provided in the earlier sections. First, preheat your oven to 375°F (190°C). This heat helps cook the quiche evenly. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion. Sauté the onion until it turns soft and clear. This should take about 5 minutes. Next, add the diced butternut squash to the skillet. Season it with salt, pepper, and 1 teaspoon of dried thyme. Stir the mixture and cook for around 10 to 12 minutes. You want the squash to become tender. Once done, remove the skillet from heat and let it cool for a few minutes. Now, it’s time to prepare the pie crust. Use a pre-made pie crust for ease. Roll it out into a fluted pie dish. In a mixing bowl, whisk together 3 large eggs and 1 cup of heavy cream. Mix them until smooth. Then, stir in 1 cup of grated Gruyère cheese. Fold in the sautéed butternut squash and onion mixture. Pour the filling into the prepared pie crust. To make the lattice topping, roll out another piece of pie crust. Cut it into long strips. Arrange these strips in a lattice pattern over the filling. Trim any excess crust as needed. Place the quiche in the preheated oven. Bake it for 35 to 40 minutes. You want the quiche to be set and the lattice to turn a nice golden brown. Once it’s done, take it out of the oven and allow it to cool for about 10 to 15 minutes. Cooling helps the filling set more. Now your Butternut Lattice Quiche is ready to slice and serve! You can find the full recipe to guide you through the process. To create a beautiful lattice crust, follow these steps: - Cut the strips: Use a sharp knife or a pizza cutter. Cut the dough into even strips, about 1 inch wide. - Arrange the strips: Lay half of the strips horizontally on the quiche. Then, place the other half vertically, weaving them over and under. This pattern creates a nice look. - Seal the edges: Press the edges where the strips meet the crust. This step helps to keep the filling inside. To keep the crust flaky, use these tips: - Chill the dough: After rolling it out, place the crust in the fridge for 15 minutes. Chilling helps prevent shrinkage while baking. - Use cold butter: When making your pie crust, always use cold butter. This keeps the crust tender and flaky. - Avoid overworking: Do not knead the dough too much. Handle it gently to keep the texture light. When making the filling, consider these suggestions: - Season well: Add salt, pepper, and thyme to enhance the flavor. Taste as you go to find the right balance. - Ingredient swaps: You can mix in other veggies like spinach or mushrooms. This adds more flavors and nutrients. - Cheese choices: Gruyère is great, but you can also try feta or cheddar for different tastes. To tell when the filling is set, look for these signs: - Firm center: The quiche should not jiggle when you gently shake it. - Golden top: The lattice crust should be golden brown. This indicates a well-cooked filling. For the full recipe, check out the Butternut Lattice Quiche details above. {{image_2}} You can easily change the taste of your butternut lattice quiche. If you want a vegetarian option, try adding fresh spinach or mushrooms. These veggies will add color and nutrients. They also bring a nice texture to the quiche. For cheese, you can swap Gruyère for feta or cheddar. Feta adds a tangy flavor, while cheddar gives a rich taste. If you need a gluten-free option, look for a gluten-free pie crust. Many brands offer tasty alternatives. You can also make your own crust with almond flour or oats. For a dairy-free filling, use coconut cream instead of heavy cream. You can also swap eggs with a mixture of ground flaxseed and water. This will keep the quiche creamy without dairy. Each swap keeps the dish hearty and flavorful without losing its charm. To keep your quiche fresh, let it cool first. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. This way, it stays tasty and safe to eat. When you're ready to enjoy it, slice the quiche into pieces. This makes reheating easy. For reheating, I recommend using an oven. Preheat it to 350°F (175°C). Place the slices on a baking sheet. Cover them with foil to seal in moisture. Heat for about 15-20 minutes. This keeps the crust crispy and the filling warm. You can freeze leftover quiche for later meals. First, let it cool completely. Wrap the whole quiche or slices in plastic wrap. Then, place it in a freezer-safe bag or container. This helps prevent freezer burn. Your quiche can last up to three months in the freezer. When you want to eat it, take the quiche out of the freezer. Place it in the fridge overnight to thaw. For the best quality, heat it in the oven. This will restore its fresh taste and texture. Enjoy your Butternut Lattice Quiche anytime! For the full recipe, visit the detailed section above. The best cheese for quiche is Gruyère. It melts well and adds rich flavor. You can also use Swiss cheese for a nutty taste. Cheddar gives a stronger flavor that many enjoy. Feta adds a tangy twist to the dish. Feel free to mix cheeses for a unique taste. Yes, you can make quiche ahead of time. To prepare, make the filling and assemble the quiche. Cover it and store it in the fridge for up to 24 hours. When ready to serve, bake as directed. You can also freeze unbaked quiche. Just wrap it tightly and store it for up to a month. Thaw it overnight in the fridge before baking. Look for a golden lattice crust and a firm filling. The edges should be slightly puffed. If you gently shake the quiche, the center should not jiggle. A toothpick inserted in the center should come out clean. These signs tell you it’s perfectly baked. Enjoy your Butternut Lattice Quiche! For the full recipe, check out the instructions above. This blog post covered how to make a delicious butternut squash quiche from start to finish. We discussed the key ingredients, the tools you need, and detailed instructions for perfecting your dish. Plus, I shared tips for a great lattice crust and options for ingredient swaps to suit your taste. Remember, this quiche can also be made ahead and stored easily. Enjoy your cooking, and let your creativity shine. With practice, you'll master this comforting dish in no time.

Butternut Lattice Quiche

Delight your taste buds with a Butternut Lattice Quiche that's perfect for any occasion! This savory dish combines tender butternut squash, onions, and rich Gruyère cheese, all encased in a flaky lattice crust. Ideal for brunch or a cozy dinner, it’s easy to prepare and full of flavor. Click through now to explore the recipe and impress your guests with this delicious quiche that’s both hearty and elegant!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 large onion, finely chopped

3 large eggs

1 cup heavy cream

1 cup grated Gruyère cheese

1 teaspoon dried thyme

Salt and pepper to taste

1 pre-made pie crust

1 tablespoon olive oil

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add the diced butternut squash to the skillet, season with salt, pepper, and dried thyme. Cook for an additional 10-12 minutes, stirring occasionally, until the squash is tender. Remove from heat and let cool slightly.

        In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the grated Gruyère cheese, then fold in the sautéed butternut squash and onion mixture.

          Roll out the pre-made pie crust into a fluted pie dish and pour the filling into the crust.

            To create the lattice topping, roll out an additional piece of pie crust. Cut it into long strips. Arrange the strips in a lattice pattern over the filling, trimming the edges as needed.

              Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the lattice is golden brown.

                Remove from the oven and let it cool for about 10-15 minutes before slicing.

                  Garnish with fresh parsley before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8