Roasted Butternut Squash, Prosciutto, And Sage Quiche Recipe

Name: Roasted Butternut Squash, Prosciutto, And Sage Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch chunks; 1 1/2 tablespoons olive oil; 3/4 teaspoon salt; 1 leek (white and light green parts only), chopped; 2 garlic cloves, minced; 4 large eggs; 2 cups milk; 4 slices prosciutto, chopped (1/2 cup); 1 cup Pecorino Romano cheese; 1 tablespoon chopped fresh sage; 1 10-inch pie crust

Servings: persons

1 medium butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 1/2 tablespoons olive oil
3/4 teaspoon salt
1 leek (white and light green parts only), chopped
2 garlic cloves, minced
4 large eggs
2 cups milk
4 slices prosciutto, chopped (1/2 cup)
1 cup Pecorino Romano cheese
1 tablespoon chopped fresh sage
1 10-inch pie crust

1
Preheat oven to 400u00b0F. Place squash on a greased cookie sheet and drizzle evenly with 1/2 tablespoon olive oil and 1/2 teaspoon salt. Bake squash for 25-30 minutes at 400u00b0F or until tender. Lower oven heat to 350u00b0F.
2
Heat remaining 1 tablespoon olive oil over medium heat in a large skillet and saute leeks for 5 minutes or until tender. Add garlic and saute one additional minute.
3
Beat eggs and milk in a large bowl until well mixed. Mix in butternut squash, leeks, prosciutto, cheese, sage, and remaining 1/4 teaspoon salt. Line a 10-inch pie pan with prepared pie crust; pour in quiche mixture. Bake at 350u00b0F for 45 to 60 minutes, or until set. Cool slightly and cut into 8 wedges. Makes 8 servings.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch chunks, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, 1 leek (white and light green parts only), chopped, and more.

Yes, Roasted Butternut Squash, Prosciutto, And Sage Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash, Prosciutto, And Sage Quiche

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