Now is the perfect time to start adding winter squash into your recipes. Go beyond soups and stews and add the sweetness of butternut squash to your morning breakfast routine with these delicious winter squash and spinach mini tarts. They combine the sharpness of gruyere cheese with the sweetness of butternut squash for the perfect fall breakfast.
Winter Squash Tart
1 package frozen spinach, thawed and squeezed dry
1 cup butternut squash cubes
2 Tbsp olive oil
1 small onion, diced
1 clove garlic, minced
1 egg white
1 cup heavy cream
8 mini pie shells
2 oz coarsely grated Gruyere cheese
3 oz soft goat cheese, crumbled
salt and pepper to taste
Preheat oven to 425 degrees. Place the squash in a bowl and add 2 tsp olive oil. Stir to coat. Season with salt and pepper. Place on baking sheet and roast in the oven for 10 – 15 minutes or until tender. Set aside to cool. Reduce oven temperature to 350 degrees.
Follow the instructions for blind baking on the pie shells.
Heat the remaining oil in a saute pan over medium-low heat. Add onion and cook until it begins to caramelize a little, about 15 minutes. Add the garlic and cook for an additional minute. Add the spinach and stir to combine. Set aside.
Whisk the eggs and egg white together. Whisk in the heavy cream until combined. Season with salt and pepper.
Mix together onion mixture and squash.
Sprinkle the bottom of each pie shell with Gruyere cheese. Add about 2 Tbsp of onion/squash mixture to each pie crust. Fill about ⅔ full with egg mixture. Top with crumbled goat cheese. Bake in 350 degree oven for 15-20 minutes or until eggs are fully set.
What’s your favorite quiche for a mini meal?