Butternut squash quiche

In our Home, we try to eat as much local food as possible. And when cold weather comes, it can be tricky to find yummy recipes for the few in-season vegetables we can find around... This quiche is one of my favorite way to eat butternut squash. The combination of the buttery flaky crust, the light and fluffy squash garnish, the crispy bacon and the sweet and tangy onion jam is very heartwarming and delicious. I just love it and I hope you'll enjoy it too.

Ingredients

    For the crust

• 1 stick butter, cut in small pieces and warmed-up at room temperature
• 3/4 cup all-purpose white flour
• 3/4 cup whole wheat flour
• 1/2 tsp salt
• water (start with 2 Tbsp and increase as needed)

    For the pie filling

• A small butternut squash, cooked and pureed
• 2 egg, white and yolk separated
• 1 cup of heavy cream
• 1 pinch of ground nutmeg
• A few slices of bacon, cooked until crispy and cut into small pieces

   For the caramelized onion jam

• 2 large red onions, sliced
• 2 Tbsp olive oil or butter
• 1/4 cup sugar (we use cane sugar)
• 1/8 cup basalmic vinegar

Pie recipe

1. Preheat the oven to 400 F.
2. Prepare the pie crust (see below 1) or use a store bought crust
3. Mix the heavy cream with the egg yolks and the pureed squash
4. Beat the egg white until stiff and carefully fold into the squash mixture
5. Place the cooked bacon bits on the crust and poor the squash mixture on top
6. Cook in the oven for 35 minutes
7. Enjoy with a side of caramelized onion jam (see below 2) and some mixed greens.

Pie Crust recipe

1. Mix both flours, salt and butter together and mix using your fingers (the dough will be very flaky and crumbly)
2. Add water, a little at the time, and mix until the dough is not flaky anymore. Stop when you can shape it into a non-sticky ball. If it's sticky, you added too much water and you have to add a bit more flour.
3. Flat down to shape into your pan.

Onion jam recipe

1. Heat the olive oil (or butter) until shimmering 
2. Cook the onions over medium heat, stirring occasionally, under soft and golden brown
3. Add the sugar and a bit of water if needed
4. Cook on high heat until the sugar is melted and starts to caramelize, about 5 minutes
5.  Add the basalmic vinegar and simmer over low heat, until the mixture thicken.