Cake, Batter, and Bowl

Roasted Butternut Squash, Prosciutto, and Sage Quiche

Brunch Dishes

I secretly enjoy checking out wedding registries and seeing what makes couples tick. Are they more excited about the monogrammed towels and fine china or the obscure kitchen gadgets and fancy knife sets? I’m sure you can guess which category we fell into! I was recently browsing through my good friend Emily’s wedding registry to send her a shower gift. Emily is a great cook (her hummus is seriously the best I’ve ever had!), and while I know people want everything on their registries, I still had a great time carefully selecting the kitchen items I thought she would enjoy and use most often.

Unfortunately, I couldn’t make it to her shower because it was being held in Chicago (but we are super excited to go to the wedding in November!), but browsing through her registry made me wonder what they were serving at the shower. That’s just how my mind is wired! I hope they were serving something like this quiche, which I think would be perfect for a fall brunch shower. It’s gourmet enough to serve to company because it’s stuffed with prosciutto, fresh sage, and roasted butternut squash – yum! I’ll definitely be making this again.

Roasted Butternut Squash, Prosciutto, and Sage Quiche
Printable Recipe

Ingredients:
1 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 cloves garlic, minced
4 eggs
2 cups milk
4 slices chopped prosciutto (1/2 cup)
1 cup grated Pecorino Romano cheese
1 tablespoon chopped fresh sage
1 10-inch pie crust

Directions:
Preheat oven to 400˚F. 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 400˚F or until tender. Lower oven heat to 350˚F.

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.

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 350˚F for 45 to 60 minutes, or until set. Cool slightly and cut into 8 wedges. Makes 8 servings.

Nutrition: 330 calories, 20.4g fat, 2.0g fiber, 14.1g protein per serving
Cost: $0.91 per serving

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