Mimi's "Pumpkin" Squash Quiche

Just what I needed, another new cookbook for my collection.

If you follow me on instagram and facebook, then you know I met the lovely Mimi Thorisson at her book signing party at the Maille Mustard Boutique last month in NYC. She was in the city to promote her new cookbook FRENCH COUNTRY COOKING.

It is her second cookbook and it is as beautiful as her first book.

I am planning on cooking thru the recipes this winter, since many of them are on the traditional French rustic side, and a bit heavy for bikini weather.....

The first recipe I tried is what Mimi calls a "pumpkin" quiche.

The recipe says use whatever squash variety you like.
Since sugar pumpkins are not that available here, I chose butternut squash.

I changed the recipe just a bit using the pureed roasted squash, but also left some of the pieces of roasted squash whole.
I loved the texture of the whole pieces of squash instead of a soft fluffy pie.

I also am lazy, and did not beat the egg whites separately, and the results were still fantastic.

I served this on Thanksgiving, and everyone loved it!

It is much like that fabulous butternut squash galette, but just in a quiche form.

Mimi's Pumpkin Squash Quiche (adapted from French Country Cooking):

1 (1 1⁄4 pound) pumpkin or winter squash, (I used 2 cups/16 oz. of cut up squash from Trader Joe's)
1 Tbsp. olive oil
1 tbsp of smoked paprika/pimenton (optional)
1 large sprig rosemary leaves, chopped
kosher salt
1 tsp. ground black pepper
3 1⁄2 ounces bacon, cut into lardons or diced
1 small yellow onion, thinly sliced
12 ounces puff pastry (thawed if frozen)
3 eggs
2/3 cup heavy cream
1⁄4 tsp. nutmeg

Preheat oven to 400F.

Roll out the puff pastry dough to fit a 9" tart pan with removable bottom (I used a deep dish tart pan).

Keep the dough in the refrigerator until ready to fill.

On a parchment paper lined baking sheet, lay out the cut up squash and drizzle with olive oil and some kosher salt.
I added a tablespoon of pimenton, because I love it.

Roast the squash at 400F for 20-25 minutes, being careful not to burn it.

While the squash is roasting, cook the bacon pieces with the sliced onions in a skillet until the bacon is almost crisp and onions are just turning golden.

Transfer the roasted squash to a large bowl and remove 1/4 of the pieces to a separate bowl. You will use them later.

With a masher, puree the squash in the large bowl (you can also do this in a food processor, but why dirty it?), or mash it with a fork.

Add in the rosemary, onions and cooked bacon/lardons, and let cool a few minutes.

Now add in the eggs and cream and some black pepper. Mix together to make a nice custardy consistency. You can add in more cream if you like it looser (Mimi calls for 1 cup of cream).

Pour filling into the prepared tart pan and dot with the rest of the saved whole pieces of roasted squash.

Bake in a 400F oven for 25-30 minutes until puffed and golden.



Stephanie said…
I love the fact that you adapt ingredients and techniques to suit your cooking style. I find that I am becoming better at that as my confidence grows but you are an inspiration.

For me, this means that I know that your recipes are fool-proof.
Ciao Chow Linda said…
I can't wait to try this for my Italian chit-chat group. They're meeting at my house next week. Did you make it ahead of time? Does it keep well overnight? Best warm or room temp? Thanks.
Love this! We buy pumpkin squash in bulk at Costco and I’m always looking for a way to use them.