ingredients
1 cup cubed butternut squash
1 teaspoon olive oil
Refrigerated pastry crust for 9 inch pie*
1 12 oz package of Jones Dairy Farm No Sugar All Natural Little Links
2 tablespoons butter
1 small onion, finely chopped
1 cup sliced mushrooms
1/2 cup chopped red pepper
2 cups fresh spinach, stems discarded and roughly chopped
3 large eggs
1 cup half and half
1/3 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded low fat cheddar cheese
1/2 cup shredded Gouda cheese
DIRECTIONS
Preheat oven to 425°F. Toss cubed butternut squash in olive oil. Place on foil lined cookie sheet. Sprinkle salt and pepper. Roast in oven 30 minutes or until squash browns.
Unroll pastry sheet. Place inside pie pan. Flute edges. Refrigerate while preparing filling.
Cook sausages on stovetop according to package directions. Set aside. In same pan, melt butter. Sauté onion, mushrooms, and peppers for 3-4 minutes over medium-high heat. Add spinach. Sauté additional 2 minutes. Set aside. Chop sausages into bite-sized pieces.
In separate bowl, whisk together eggs, half and half, cream, salt and pepper. Sprinkle cheddar cheese over crust. Top with roasted butternut squash, vegetable mixture, chopped sausages and Gouda cheese. Pour egg mixture over top.
Bake on low rack 15 minutes. This will ensure crispier crust. Reduce oven to 350°F. Bake 25-30 minutes, until knife inserted in center comes out clean. Edges can be loosely covered with foil to prevent overbrowning. Remove from oven. Rest 10 minutes to allow eggs to finish cooking.
*A crustless version of quiche is an easy transition. Simply eliminate pie crust. Layer all ingredients into 8x8 square cake pan sprayed with nonstick spray. Bake in same manner. Once removed from oven and rested, cut into squares and serve.