The only thing in my original recipe that I wasn't totally satisfied with was the crust. For now, use any sort of tart, pastry or pie shell that you prefer.
IMPORTANT - this recipe is for your standard pie pan or a 9" x 1" tart shell., which is fairly shallow as far as quiches go. If you prefer a thicker quiche and have a deep dish pie crust or tart shell you should double the recipe.
1 cup milk
Combine the milk and cream in a heavy saucepan and heat over medium heat until it scalds (this is when a skin begins to form on the surface.) Set aside and allow to cool slightly for 10-15 minutes.
Meanwhile, beat together the eggs, salt, pepper and nutmeg. Slowly combine with the cooled milk. Using a hand blender or upright blender, blend together the custard until it’s light foamy (about 30 seconds).
Immediately pour this into a hot baked crust and bake.
½ butternut squash
Slice the squash into ¼ inch slices with the skin on. Roast in a 475 degree F oven for an 45 mins to an hour, or until the edges start to crisp and darken. Allow to cool and remove the skins.
Layer the bottom of the partially baked crust with the squash, spinach and cheese. There are no rules for how much filling to add, it’s up to your discretion on what you want the filling/custard ratio to be. Slowly pour in the custard until the crust is full. Bake at 375 degrees F for 35 – 45 minutes, or until the filling is golden brown and doesn’t move at all when the pan is shaken.
Important note: If you are using a deeper tart dish, only place half of the ingredients in at first. Pour in some of the custard, then the remaining filling ingredients and the rest of the custard. Since the custard has been whipped into a froth it will keep the ingredients from all sinking to the bottom.
Once the quiche is baked, allow to cool. The quiche will keep in the refrigerator for 1 week as long as it’s well wrapped.