Quiche Fest 2011

Prepare one recipe Basic Pie Crust, set aside.

Quiche #1: Maple-Chili Roasted Acorn Squash with Gorgonzola Cheese

1 Acorn Squash
2 T Maple Syrup
1 T Olive Oil
1 t Red Pepper Flakes
1/4 t Salt
14 t Pepper
1/3 C Gorgonzola Cheese, crumbled
1/4 C Arugula, torn into 1-inch pieces
1/8 Red Onion, cut into rings
6 Large Eggs
1/2 C Heavy Cream (or whole milk if you're one of those health-nut types)
1 C Sour Cream
Pinch of Nutmeg
More Salt & Pepper to taste

Preheat oven to 375-degrees.

Cut squash open from top to bottom, scoop out seeds, and slice crosswise into half moons. Toss squash slices with syrup, oil, pepper flakes, salt, and pepper. Roast on a cookie sheet until softened and browned, 25 mins. Remove from pan and allow to cool slightly. Remove peel and cut into 1-inch cubes.

Turn oven up to 425-degrees.

Roll out dough to 1/4-inch thickness, and form into pie plate, trimming and finishing edges. Arrange squash cubes evenly onto crust, scatter cheese crumbles across the top, followed by the pieces of arugula and arrange onion rings on top.

Whisk together eggs, cream, sour cream, nutmeg, salt, and pepper. Pour egg batter over arranged fillings, and bake on a cookie sheet for 30-40 mins, until crust is golden and filling is set.

Serve with lightly dressed salad greens for brunch.