Christmas Quiche with Squash, Chestnuts, and Roquefort – Vegetarian
This festive vegetarian quiche is packed with seasonal flavors from squash, chestnuts, and Roquefort, making it the perfect addition to your holiday menu.
Nutrition Facts
Per Serving: Calories: 563 kcal, Fat: 37 g, Sodium: 681 mg, Carbohydrate: 44 g, Protein: 15 g
Descriptions
This vegetarian quiche is an ideal addition to a festive meal, offering a flavorful combination of winter ingredients like butternut squash, chestnuts, and Roquefort cheese. Its creamy filling and savory ingredients make it a perfect main course for holiday dinners.
Whether you’re catering to vegetarians or simply looking for a lighter, eco-friendly dish, this quiche is sure to impress.
Directions
1- Sauté the onions and mushrooms: Heat a little olive oil in a pan and add the sliced onions. Cook for about 2 minutes, then add the mushrooms. Sauté until the mushrooms are golden brown, about 10 minutes. Set aside.
2- Preheat the oven to 400°F (200°C).
3- Cook the squash: Add more olive oil to the pan and cook the cubed squash until tender and golden, about 10 minutes.
4- Prepare the filling: In a bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper.
5- Assemble the quiche: Roll out the pie crust and place it in a quiche pan. Layer the mushroom mixture, roasted squash, crumbled chestnuts, and Roquefort cheese on the crust. Pour the egg mixture over the top.
6- Bake the quiche for about 30 minutes, or until set and golden on top.
Note's
If you’d like to make this quiche fully vegetarian, consider replacing Roquefort with another blue cheese that does not use animal rennet. This quiche pairs well with a simple green salad, and leftovers can be reheated the next day.
Ingredients
- 1 pie crust
- ¼ cup (60 ml) olive oil, divided
- ½ onion, thinly sliced
- 6 oz (175 g) mushrooms, sliced
- 1 lb (500 g) butternut squash, peeled and cut into ¾-inch (2 cm) cubes
- 3.5 oz (100 g) cooked chestnuts, crumbled
- 3.5 oz (100 g) Roquefort cheese, crumbled
- 3 eggs
- ¾ cup (20 cl) heavy cream
- ½ cup (10 cl) milk
- Salt and pepper to taste
