This Harvest Quiche is a perfect way to celebrate the bounty of the season. Featuring a medley of roasted fall vegetables, this savory tart is infused with the warm, earthy flavors of autumn. A rich and creamy egg custard, seasoned with fresh thyme and a hint of nutmeg, binds the ingredients together in a flaky, buttery crust. Whether served for a festive brunch, a light lunch, or a cozy weeknight dinner, this quiche is a delicious and elegant dish that captures the essence of fall in every bite. 

INGREDIENTS

1 butternut squash

1/4 cups extra-virgin olive oil

4 oz prosciutto, diced

1/2 cup onion, diced

2 cups baby spinach

1 cup shredded parmesan cheese

3 large eggs, lightly beaten

1 1/2 cups whole milk

1/2 tsp salt

1/4 tsp black pepper

Pinch of nutmeg

1 refrigerated pie shell pressed into tart pan

INSTRUCTIONS

1. Preheat the oven to 350°F. Peel butternut squash, scoop seeds and cut in half. Dice into 1" cubes. Toss with 1/4 cup olive oil and place on a baking sheet. Bake for 30 minutes, remove and cool. Lower oven temperature to 325°F. 

2. Cook prosciutto in a saute pan until browned. Remove and drain on paper towels. Add onion to pan and sauté until translucent. Remove and allow to cool. 

3. In a bowl, combine all filling ingredients together and pour in the pie shell. Bake quiche for 1 hour or until center is set and toothpick inserted into center comes out clean. Serve, refrigerating any leftovers.