Spinach, potato, squash quiche
1/3 cup onion, chopped
1 tablespoon butter
4 eggs
1 calabaza (or other light colored) squash peeled and cut into cubes
1 large potato peeled and cut into cubes
1 bunch fresh spinach
½ cup parmesan cheese
Sliced red onions for decoration on top
Salt and pepper to taste
Perfect Crust
1 cup + 2 Tbsp. flour, sifted
1/2 teaspoon salt
1/3 cup butter
3-4 tablespoons cold milk
Combine the flour and salt. Using a food processor cut the butter into the flour mixture until it resembles fine corn meal. Gradually pour the milk in, one tablespoon at a time while pulsing the mixture until dough forms. Remove the dough and mix with your hands, gently. Place dough on heavily floured board, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pan. Carefully, pick up the dough and place it in your quiche pan.
Press in the flutes of your pan. Perforate the bottom of the crust to prevent it from bubbling up while it’s cooking.
Directions for Quiche
Sauté the onion in the butter, add squash, and potato until tender. Add spinach for just long enough to wilt.
Mix the eggs well, add the sautéed vegetables and pour into the pie crust. Do not overfill. Sprinkle with parmesan cheese.
Lay sliced red onions on top for decoration (optional)
Place on a cookie sheet (in case it overflows while cooking), bake at 375 for 35-45 minutes, or until baked through.
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