Spiralized butternut squash quiche with goat cheese, bacon, and sage
I’ve been trying to find words to express my devastation after the shooting in Las Vegas Sunday evening. It almost feels wrong to put myself out there and claim sadness as my own when I have no immediate connection to those suffering or trudging through the aftermath. But this sadness belongs to our entire country, for we offer heartfelt ‘prayers’ in the wake of such tragedies, yet no plan of action to moderate the direction of gun control. And so it will happen again.
Like countless Americans, I come from a diverse family where political beliefs vary. But in the wake of Las Vegas — and Pulse, and Sandy Hook, and Columbine — we all feel broken.
It is an impossible feat to muster up hope, for ourselves and for our children, in the face of heartless violence, but the message I convey to my kids every.single.day is to show compassion. Today, tomorrow, and always.
For better or worse, I carry stress and anxiety around like an old friend. I lie awake at night wondering why a person might decide to inflict so much pain onto others and am left dumbfounded. It’s incomprehensible.
To move forward with work and routine projects, as if turning a blind eye to the pointless bloodshed, feels insensitive. But what other way is there? For me, food has always been a gesture of love. No, this recipe won’t offer up solutions to end suffering to the hundreds of families whose lives have been devastated, but what it lacks in political decidedness it will make up for in the way of something familiar and comforting. Perhaps as a dish you didn’t know you longed for.
I speak only for myself, but this week I could use a little comforting.
To everyone affected by the events of Las Vegas, both directly and indirectly, my heart goes out to you.Print
- 5 eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 1/2 butternut squash (spiralized)
- 1 large clove of garlic (minced)
- 1/4 cup goat cheese (crumbled, plus more for garnish)
- 2 tablespoons unsalted butter
- 3 tablespoons fresh sage (chopped)
- 2 strips bacon, (cooked and crumbled (optional))
- olive oil
- olive oil spray
- Preheat oven to 350°F. Combine eggs, cream, and milk in a large mixing bowl. Season with ½ tablespoon salt and ¼ teaspoon pepper. Set aside.
- Heat a couple tablespoons of olive oil over medium-high heat. I like to use a large nonstick pan. Add spiralized squash, season with salt and pepper, then cook until tender. Timing will depend on which setting you use on the spirazlier, but at least 6-8 minutes, longer cook times for thicker cuts of squash. Add minced garlic and cook for another 30 seconds, just until fragrant.
- In small sauce pan melt butter over medium-high heat. When butter begins to brown add chopped sage. Remove from heat and let cool slightly.
- Add butternut squash, goat cheese, and sage browned butter to egg mixture.
- Spray quiche, tart, or pie dish with oil spray. Pour in egg mixture and bake for 45 minutes, or until quiche is set. Top with crispy bacon and 2 tablespoons crumbled goat cheese.
After repeated tests of this recipe over the past year, these are my take aways:
- If you think you’ve added enough goat cheese, add a tiny bit more
- Stick to one herb and please, please, please let it be fresh sage
- The bacon is 100% optional and is mostly there for crunch
- Yes, you can absolutely make this without a spiralizer and substitute small cubes of roasted butternut squash, but there’s something light and airy about biting into layers of thinly sliced squash (think lasagna) that make the texture here totally unique