Ingredients
Scale
- Pie crust (9-inch)
- ¾ cup shredded mozzarella or Monterey Jack cheese
- 4 oz goat cheese
- 1 cup thinly sliced onions
- ¼ cup white grape juice or vegetable stock
- 2 tbsp olive oil
- 1 cup roasted butternut squash
- 3 large eggs
- 1½ cups whole milk or half-and-half
- Spices: thyme, salt, black pepper, nutmeg
Instructions
- Preheat oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie plate and pre-bake for about 10 minutes.
- In a skillet, heat olive oil over medium heat, add sliced onions with salt, and sauté until golden brown (15-20 minutes).
- Toss diced butternut squash with olive oil, salt, pepper, and thyme; roast in the oven at 400°F (200°C) for about 20-25 minutes until tender.
- In a bowl, whisk together eggs, milk, nutmeg, salt, pepper, caramelized onions, roasted squash pieces, mozzarella cheese, and crumbled goat cheese.
- Pour the mixture into the prepared crust and bake for approximately 40 minutes until set and lightly golden on top. Allow cooling slightly before slicing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg