What does this look like to you?
It's creamy and mousse-like. The buttery crust frames the rich, custardy interior, cradling it as gently as a nest holds its prized golden egg. Is it a lemon pie? A crusted cheese-cake? A seasonally appropriate pumpkin pie?
Close, but you're barking up the wrong tree. This isn't a dessert. Nope, this is the fall brunch or luncheon dish of your dreams, something your friends will rave over and plead with you for access to the recipe. Simple, silken, and sophisticated, you will find this recipe is easier than you expect, but you don't have to tell anyone that.
Winter Squash Quiche
You will need:
A pre-baked, savory, flaky pie-crust--use your favorite recipe
2 cups of winter squash puree from that huge squash you roasted last night and have leftover today (make sure to puree well for the smoothest texture in the final product)
1/4 cup mascarpone cheese
1/2 cup cream
1/4 teaspoon ground chipotle chile
1 scant teaspoon salt (or to taste)
4 tablespoons finely grated parmesan cheese
To make the quiche:
Make sure your pie-crust is baked through. Your oven will probably still be warm from baking the crust, but preheat, or leave heated to 355 degrees Fahrenheit.
In a large bowl, whisk together the eggs until they are thoroughly mixed. Stir in the squash puree, mascarpone, cream, chipotle, and salt. Whisk until all ingredients are mixed and the whole combination is a pale gold. Pour the mixture into the pre-baked pie-crust.
Place the quiche in the oven and bake for 30 minutes, after which time, open the oven, slide out the quiche and sprinkle on the parmesan. Slide the quiche back into the oven and bake for another 10 minutes, or until the quiche is just set in the middle.
Serve with crisp fruit slices and a fluffy green salad, dressed with a zingy vinaigrette.