18-Year Traditional balsamic · Meat and Poultry · Onion Balsamic jam · Rosemary olive oil · SELECT Medium olive oil ·Mar 26, 2024

Mushroom and Squash Quiche

Name: Mushroom and Squash Quiche
Ingredients: 1 1/2 cups butternut squash, roasted and cut into very small cubes; 1 cup Baby Bella mushrooms, sautéed; 3 tablespoons Fustini's Medium SELECT olive oil; salt and pepper to taste; 1 large shallot, minced; 2 tablespoons Fustini’s Rosemary olive oil; 1 tablespoon Fustini’s 18 Year Traditional balsamic; 1 cup whole milk; 5 large eggs; 1 tablespoon fresh rosemary, chopped; or 1 teaspoon dried rosemary; 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme; 1 cup grated smoked Gouda cheese; 1 frozen deep-dish pie crust

Submitted by Lori Martenson, Fustini's Holland

Ingredients

1 1/2 cups butternut squash, roasted and cut into very small cubes
1 cup Baby Bella mushrooms, sautéed
3 tablespoons Fustini's Medium SELECT olive oil
salt and pepper to taste
1 large shallot, minced
2 tablespoons Fustini’s Rosemary olive oil
1 tablespoon Fustini’s 18 Year Traditional balsamic
1 cup whole milk
5 large eggs
1 tablespoon fresh rosemary, chopped
or 1 teaspoon dried rosemary
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1 cup grated smoked Gouda cheese
1 frozen deep-dish pie crust

Directions

Preheat oven to 375 degrees. Line baking sheet with foil or parchment. Peel and dice squash, quarter mushrooms. Toss with olive oil, salt and pepper. Roast on middle rack for 30 minutes.
Sauté, shallot over medium-low heat in 1 tablespoon olive oil until soft, about 6 minutes. Add 18 Year Traditional Balsamic Vinegar off heat.
Chop herbs finely, and whisk with eggs, cream, salt and pepper. Layer 1/2 cup cheese, butternut squash, and mushrooms in the pie shell. Pour whisked egg mixture over ingredients in pie shell. Bake 40-45 minutes on the middle rack. Cool for at least 1 hour. Enjoy!

Mushroom and Squash Quiche