The amount of time that it takes to make this Southwestern Squash and Black Bean Quiche with Cornbread Crust is about equivalent to how long the name of this dish is. Between making the cornbread, roasting the squash and garlic, assembling the quiche, baking it, and the one hour recommended cooling time, it’s a beast to make (we’re talking several hours). You have to be persistent, optimistic, and patient and have no where to be with several hours to spare; otherwise this recipe will kick your butt. But the payoff from all that time and effort is pretty spectacular. The quiche is incredibly flavorful and hearty and tastes a bit like the perfect marriage between chili and cornbread with a little extra je ne sais quois magic thrown in. I really can’t rave enough about how totally delicious it is. That said, I will most likely never make this again.
Southwestern Squash and Black Bean Quiche with Cornbread Crust
Makes about 8 servings
(from Fine Cooking)
My notes are in [ ] below.
1 teaspoon olive oil; more for the pie plate
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1 teaspoon packed brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon chipotle chile powder
8 ounce butternut squash, peeled and cut into 1/2-inch dice (about 1-1/2 cups)
4 medium cloves garlic
1/2 recipe Sour Cream Cornbread, crumbled (about 3 cups; save the remaining cornbread for another use)
1-3/4 cups plus 2 tablespoons whole milk
3/4 cup canned low-sodium black beans, rinsed and drained
4 large eggs
6 ounces extra-sharp Cheddar, grated (about 2 cups)
2 medium scallions, thinly sliced (about 1/4 cup)
[Before you even start with the directions below, it’s assumed that you’ve already baked and cooled your cornbread.]
- Position a rack in the center of the oven, and heat the oven to 375°F.
- Grease a deep 9- or 10-inch pie plate (with a capacity of at least 6 cups) with olive oil. [Make sure you pie plate is deep enough. Otherwise your quiche will spill out and all your hard work will be wasted.]
- In a small bowl, combine the lime juice, lime zest, brown sugar, coriander, cumin, chipotle powder, and 1/4 tsp. salt.
- In a medium bowl, coat the squash with the olive oil. Add the spice mixture and toss to coat. Spread in a single layer in a small roasting pan or on a rimmed baking sheet. Wrap the garlic cloves in aluminum foil. Roast until just tender, about 20 minutes for the squash and 40 minutes for the garlic. Squeeze the garlic out of the skins into a small bowl and mash with a fork.
- Lower the oven temperature to 350°F.
- Put the crumbled cornbread in a medium bowl. Add 1/4 cup plus 2 tablespoons milk, and stir to combine. Press into the bottom and up the sides of the pie plate. Pierce the bottom several times with a fork. Bake until the crust is deep golden, about 15 minutes.
- In a small bowl, mash the beans and 1 tablespoon of water with a fork. Season to taste with salt, and spread in the bottom of the crust, using wet fingers to press down evenly. Place the pie plate on a baking sheet.
- Whisk the remaining 1-1/2 cups milk and the eggs in a large bowl. Fold in the roasted garlic, squash, cheese, scallions, and 1/2 teaspoon of salt. Pour into the crust.
- Bake until the top is browned and a toothpick inserted in the center comes out clean, about 1 hour. Cover the crust with aluminum foil or a pie shield if it starts getting dark.
- Cool on a rack for at least 1 hour before slicing. Serve warm or at room temperature.