I’m always trying to think of creative ways to make crustless (i.e. gluten-free) quiches, and to that end, made a pretty delicious potato-crusted version a few months ago—I mean, who wouldn’t want a quiche wrapped in crispy potatoes?!
Then, while working on some squash recipes this fall, I noticed that, when cut open and seeds removed, the hollow part of an acorn squash seemed to be exactly the right size to fit an egg. Oohhh, I thought, that’s fun!
I had to experiment with the baking method a bit—pre-baking the squash before adding eggs seemed like the way to go, but the egg actually needs just as much time to bake as the squash. And turns out you can actually get one and a half eggs in there. All the more hearty!
This recipe is the perfect one-dish breakfast for two that requires very little effort, other than the muscle you need to put into slicing the squash. (I recommend asking someone who works in the produce section of the grocery store to cut it for you before you buy it. They’ve got the good knives back there.)
Hope you enjoy this one!
Acorn Squash Quiches
Prep time: 10 min | Cook time: 50 min | Ready in: 1 hour
Yields: Two servings
1 small acorn squash
1/2 cup spinach
1/2 teaspoon olive oil
- Cut squash in half (so that stem is on one half, and the pointy end is on the other half). Remove seeds.
- Slice off the stem and just a little bit off the pointy end—just enough so that it will be able to sit without rolling. If you accidentally take too much off and you find yourself with a hole, just shave a piece or two from the inside of the squash and place it at the bottom to cover the hole. It should be enough to keep the egg in. Place the two halves on a jellyroll pan or cookie sheet covered with parchment paper.
- Slice shallot.
- In a small bowl, use a fork to scramble eggs.
- Massage spinach a little to reduce its size, then stir into eggs.
Cook and serve:
- Preheat oven to 350 degrees F.
- In a small skillet over medium heat, cook shallot slices in olive oil until golden brown, 2 to 3 minutes.
- Pour half of egg mixture into each squash.
- Sprinkle cooked shallots over the top.
- Bake until egg is cooked through, 35 to 45 minutes.
- You can serve with the skin on (it looks awfully pretty)…
Although, I found it easier to eat without it. Your call!
- If you want to remove the skin, allow to cool for 5 minutes, then carefully slice/peel it from the squash. It should come off relatively easily.
- Season with salt and pepper, to taste, then serve.
Also, for the record, you can do any kind of quiche recipe you’d like for this. I bet a quiche Lorraine would be delicious!