Autumn Abundance Quiche


I was on a run the other day, taking in all the fall leaves and crisp air, and realized that all I wanted to do was go home and eat pumpkin pie.  Strange?  Maybe, but fall is my favorite season so I tend to go crazy with seasonal produce from pumpkin to dark greens to apples.  In fact, seasonal fall produce is my favorite of all the seasons!  Who chooses asparagus and strawberries over sweet potatoes and kale?!

Anyway, when I got home from my run I settled for a few raw pumpkin pie cookies.  Later that day I was planning a brunch menu for my best friend’s birthday with an insatiable craving for pumpkin again.  (I apologize in advance if you don’t like pumpkin because I’ve been cramming the orange stuff into just about everything I can think of!)  Having just made this red lentil focaccia, I decided to make a quiche with the focaccia as a crust and a whole bunch of other autumn vegetables.

I have to admit, it was a spare of the moment creation that I made for the first time the day of the brunch.  Having assembled the quiche, I threw it in the oven with my fingers cross and hoping for the best.  Forty minutes later I peaked in the oven to see a fluffy, golden-brown quiche that smelled fantastic.  Score!

This quiche screams autumn, with a slight pumpkin-nutmeg flavor from the crust.  The roasted mushrooms give it an earthy and nutty feel and the squash and kale offer a substantial feel while the overall texture is light and airy.  Goat cheese just makes everything better, and happens to pair perfectly with just about every fall vegetable out there.  And when it’s all golden brown and melty, it’s truly drool-worthy.

This recipe makes one huge quiche that can easily feed 8-10 people.  Another genius part of making an big quiche is you can slice it and freeze it, so it is always ready whenever hunger strikes.  I am a big fan of having healthy prepared meals frozen because let’s face it; we are all busy people and don’t have time to prepare every meal to order .  Having frozen healthy options will keep you from going for the bag of chips, or pumpkin pie 🙂

Have a great weekend, and enjoy all the wonderful fall weather!

Autumn Abundance Quiche

yield: 8-10 servings

1/2 recipe pumpkin red lentil focaccia (baked in a 10″ pie dish)

12 eggs
salt and pepper
1 cup sautéed winter greens (I used a combination of kale and swiss chard from my garden)
1 recipe roasted wild mushrooms (recipe follows)
2 cups nutmeg sage roasted squash (recipe follows)
1 cup roasted brussel sprouts (optional)
6 oz goat cheese
coconut oil (for greasing the bakeware)

Directions:
1.  Preheat the oven to 375 F.  Generously grease a 10″ pie dish with coconut oil.  Place the focaccia crust in the bottom.
2.  Beat the eggs well, and season with salt and pepper.
3.  Sprinkle the sautéed greens, wild mushrooms, squash, and brussel sprouts (if using) on top of the crust.
4.  Pour the eggs on top, and sprinkle the goat cheese on top of the eggs.  Bake for 35-40 minutes. You will know the quiche is done when the top begins to brown and the filling is fluffy (and not runny in the middle).  Wait 5-10 minutes before cutting.  Serve warm.

Roasted Wild Mushrooms

8 oz crimini mushrooms, cleaned and sliced
8 oz shiitake mushrooms, cleaned and sliced
2 garlic cloves, minced
1/2 lemon zest
1/2 lemon, juiced
coarse ground salt
pepper
2 Tbsp extra virgin olive oil

Directions:
Preheat the oven to 375 F.  Line a baking sheet with parchment paper.  In a small bowl, combine the garlic, lemon, and olive oil.  Toss the sliced mushrooms with the dressing.  Generously sprinkle with salt and pepper and toss to combine.  Bake for 25-30 minutes, stirring occasionally, until the mushrooms are golden brown and firm to the touch.

Nutmeg-Sage Roasted Butternut Squash

1 2-3 lb butternut squash, peeled and cubed
coarse ground salt
pepper
2 Tbsp coconut oil, melted
2 Tbsp fresh sage, chopped
pinch nutmeg

Directions:
Preheat the oven to 375 F.  Line a baking sheet with parchment paper.  Toss the chopped squash with the melted coconut oil.  Sprinkle generously with salt, pepper, nutmeg, and sage.  Toss to combine. Bake stirring occasionally for 35-40 minutes, or until the squash is fork tender and crispy around the edges.

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