By Homecoming at GISH Friday. Tyler and Justin both on senior homecoming lineup (not king court but spirit stuff). Justin scored 3 TDs in the homecoming game. The team won. The night was perfect.
Drove Tuesday-Wednesday, an Omaha run.
Amber home Saturday. Small family dinner. Gayle told a long story about her own homecoming in 1957. Amber and Josie hung on every word.
Book two at 72,500.
Sunday: chicken and dumplings. Gayle's recipe. Tyler helped me make them. He is 16 and he can make chicken and dumplings. He will be a good man.
Chicken and dumplings will always be Gayle’s recipe — and Tyler’s now, too, a little bit — but that Sunday feeling of golden light, a full house, and something warm from the oven is one I come back to all fall long. This butternut squash quiche carries the same spirit: it’s the kind of dish that fills a kitchen with good smells and slows everyone down long enough to actually sit together. If you have a teenager nearby, hand them a knife and let them cube the squash. It’s a good start.
Butternut Squash Quiche
Prep Time: 20 min | Cook Time: 50 min | Total Time: 1 hr 10 min | Servings: 6–8
Ingredients
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 medium yellow onion, thinly sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded Gruyère or Swiss cheese, divided
- Pinch of nutmeg
Instructions
- Preheat & prep. Preheat your oven to 400°F. Line a baking sheet with parchment paper and spread the cubed butternut squash in a single layer. Drizzle with olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and toss to coat.
- Roast the squash. Roast for 20–25 minutes, turning once halfway through, until the squash is tender and lightly caramelized at the edges. Remove from oven and reduce oven temperature to 375°F.
- Cook the onion. While the squash roasts, heat a small skillet over medium-low heat with a drizzle of oil. Add the sliced onion and cook, stirring occasionally, for 10–12 minutes until soft and golden. Stir in the thyme and remove from heat.
- Blind-bake the crust. Press the pie crust into a 9-inch pie dish. Line with parchment and fill with pie weights or dried beans. Bake at 375°F for 10 minutes. Remove weights and parchment and bake 5 more minutes until the bottom looks dry. Remove from oven.
- Make the custard. In a medium bowl, whisk together the eggs, milk, and heavy cream until smooth. Season with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of nutmeg.
- Assemble. Scatter 3/4 of the shredded cheese over the bottom of the pre-baked crust. Layer in the caramelized onions and roasted squash. Pour the custard mixture slowly and evenly over the top. Sprinkle the remaining cheese over the surface.
- Bake. Bake at 375°F for 35–40 minutes, until the custard is just set in the center with only a slight jiggle and the top is lightly golden. If the crust edges brown too quickly, cover them loosely with foil.
- Rest & serve. Let the quiche rest for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition (per serving)
Calories: 320 | Protein: 11g | Fat: 21g | Carbs: 24g | Fiber: 2g | Sodium: 390mg