Vegetable Quiche à la Vati

I was first introduced to this delicious quiche two years ago by my former roommate, Marisa, who is a vegetarian. Marisa had first seen the recipe in an English vegetarian cookbook, but had altered the recipe over the years until she and her family had found a perfect variation. The recipe below is the Vati family variation, for your enjoyment.

The quiche combines roasted butternut squash and red onions with a sprinkling of spinach and a flavorful filling. It's fairly quick and easy to make, and can be served fresh out of the oven or as a leftover.

This will serve 6-8 people.



The Recipe:

1lb butternut squash
1 red onion, cut into small wedges
2 Tbl olive oil
1 clove garlic, crushed
1 tsp salt
3 eggs
1/2 cup cream
1/2 cup milk
1 Tbl parsley, chopped
1 tsp thyme
1 tsp rosemary
1 premade pie crust
1 3/4 oz spinach, blanched
1 Tbl grated parmesan cheese

Preheat your oven to 375' and line a baking sheet with tin foil. Take your squash and cut it lengthwise, then cut it into fairly thin horizontal slices. Place them in a single layer on the sheet and add the coarsely chopped red onion. Season with salt and pepper, and drizzle with olive oil. Toss to coat. Cook for 30 minutes on one side, and then turn for the final 30 minutes.

Whisk together the eggs, cream, milk, and herbs, and season with salt and pepper. Grease a loose-based fluted flan tin or 9inch cake dish. Place pie crust inside and press to sides.

Arrange the vegetables over the base of the crust, and pour the egg mixture over the vegetables before sprinkling with parmesan.

Bake for 35-40 mins or until the filling is golden brown and set.