Southwestern Squash and Black Bean Quiche with Cornbread Crust

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.

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Southwestern Squash and Black Bean Quiche with Cornbread Crust

Makes about 8 servings
(from Fine Cooking)
My notes are in [  ] below.

Ingredients

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
Kosher salt
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)

Directions

[Before you even start with the directions below, it’s assumed that you’ve already baked and cooled your cornbread.]

  1. Position a rack in the center of the oven, and heat the oven to 375°F.
  2. 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.]
  3. In a small bowl, combine the lime juice, lime zest, brown sugar, coriander, cumin, chipotle powder, and 1/4 tsp. salt.
  4. 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.
  5. Lower the oven temperature to 350°F.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool on a rack for at least 1 hour before slicing. Serve warm or at room temperature.

Bacon, Salami, Spinach, Zucchini, & Goat Cheese Quiche

When I was a kid, I loved the Choose Your Own Adventure books.  Now as an adult, it’s no surprise that I like Choose Your Own Ingredients recipes.  This quiche was born out of random ingredients in my fridge that needed to be cleared out including bacon, salami, spinach, zucchini, and goat cheese.  You can find the quiche recipe maker at Fine Cooking.  I’ll include the recipe I “created” below, but why follow my recipe when you can make your own?

Bacon, salami, spinach, zuchinni, goat cheese quiche-FC3

Bacon, Salami, Spinach, Zucchini, & Goat Cheese Quiche

Ingredients

Crust

Pillsbury refrigerated pie crust (one day I will learn to make my own pie crust, but today is not the day.  If you want to make your own pie crust, the Fine Cooking create your own quiche recipe provides detailed directions.)

Filling

8 large egg yolks
1 cup heavy cream
1 cup whole milk
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup crumbled fresh goat cheese
1/4 cup chopped, cooked bacon
1/4 cup chopped salami (Trader Joe’s has some good ones)
1/3 cup sauteed, drained and chopped spinach
1/3 cup diced, sauteed zucchini

Directions

Crust

  1. Follow the directions on the pie crust package and blind bake the crust.  I weigh my crust down with pie weights during baking because it if prick the bottom of my crust, some of the filling might seep through.  Cool the baked pie shell on a rack to room temperature for about 30 minutes.

Filling

  1. In a medium bowl or large liquid measuring cup, whisk together the yolks, cream, milk, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
  2. Position a rack in the center of the oven, and heat the oven to 325 degrees F.
  3. Put the blind-baked crust on a rimmed baking sheet, and scatter the goat cheese, bacon, spinach, and zucchini over the bottom, being sure they are evenly distributed.
  4. Whisk the custard, and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
  5. Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325 degrees F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
  6. Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Note: The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350-degree F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.