Ingredients

The following ingredients have 8 Servings
  • 1 medium 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 garlic cloves, minced
  • 4 large eggs
  • 2 cups milk
  • 4 slices prosciutto, chopped (1/2 cup)
  • 1 cup Pecorino Romano cheese
  • 1 tablespoon chopped fresh sage
  • 1 10-inch pie crust

Instruction

  • 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.