Radicchio and Squash Quiche

• Vegetarian

• Produce

  • 1 Butternut squash
  • 1 Radicchio, medium
  • 1 Red onion, large

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Balsamic vinegar

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Nutmeg, grated
  • 2 tsp Salt
  • 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Lemon juice or red wine vinegar
  • 4 tbsp Olive oil, Extra Virgin

• Drinks

  • 1/2 cup Ice water

• Dairy

  • 7 oz European-style butter, unsalted
  • 2 cups Whole milk

Found on westoftheloop.com

Description

Ingredients

• 2¼ cups all-purpose flour
• 1/2 tablespoon sugar
• 2 teaspoons salt
• 7 ounces cold, unsalted European-style butter, cut into cubes
• ½ cup ice water
• 1 tablespoon lemon juice or red wine vinegar
• 4 TB extra virgin olive oil
• 1 butternut squash, peeled and cut into pieces
• 1 large red onion, halved and thinly sliced
• 1 medium radicchio, halved and thinly sliced
• 1 teaspoon balsamic vinegar
• 4 eggs
• 2 cups whole milk
• 1/4 tsp grated nutmeg

Directions

• Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to mix.
• Add the chilled butter to the dry ingredients and process just until the mixture resembles coarse meal.
• Combine the lemon juice or vinegar and ice water and add six tablespoons of the mixture to the ingredients in the food processor. Pulse several times until combined. Pinch a bit of the dough and if it holds together, you do not need to add more liquid. If it is still dry, add more of the liquid, one-half tablespoon at a time.
• Remove the dough to a bowl or a well-floured board.
• Knead the dough until it forms a ball. Divide the dough into two and wrap each half well in plastic wrap.
• Place the dough in the refrigerator to relax for at least a half-hour but preferably overnight.
• Remove the balls of dough from the refrigerator. If your dough was chilled for longer than thirty minutes, allow to soften for ten to fifteen minutes before rolling it out.
• Prior to rolling out the dough, strike it with your rolling pin to flatten. This will soften it further.
• Preheat the oven to 400 and grease the bottoms and sides of two 9-inch pie plates.
• Liberally dust a pastry board or mat and your rolling pin with flour.
• Roll the dough out, rotating it and turning it frequently and adding more flour as necessary to keep it from sticking, until it is the size of your pie plate and between ¼ and ⅛ of an inch thick.
• Carefully center the pie dough in the plate and press it into the bottom and sides. Trim or fold over any excess dough around the edges.
• Repeat with the second ball of dough.
• Chill the dough in the pie plates for 30 minutes if possible, and dock it several times with the tines of a fork to prevent bubbling.
• Blind bake the crusts by covering them with parchment paper and filling with pie weights or raw rice. Bake for twenty minutes, then remove the parchment paper and pie weights and bake an additional five minutes.
• Prepare the filling: toss the cubes of squash with 2 TB of the olive oil, salt and pepper and place on a lined baking sheet.
• Roast in the 400-degree oven for 20 minutes until tender. Remove from oven and turn the heat down to 325.
• In a large skillet over medium heat, heat the remaining 2 TB of oil. Add the onion and cook, stirring occasionally, for 15 minutes.
• Stir in the radicchio and continue cooking, stirring often, for 10 minutes Stir in the balsamic vinegar and cook 1 minute more.
• Divide the cooked squash and radicchio between the two crusts.
• In a medium bowl, combine the milk and eggs and beat until combined. Season with salt and pepper.
• Pour the egg and milk mixture into the two pie plates.
• Bake at 325 for 45-55 minutes until firm. Allow to cool slightly before cutting.
• To save one of the quiches for another day, wrap well in plastic and foil and freeze.
• To reheat, do not thaw. Unwrap and warm in a preheated 350 degree oven for 25-30 minutes.