Butternut squash quiche…squash quiche…Squiche! (I swear I made this up, but just googled it and it already exists. bummer.)
My mom wanted some quiches for a Christmas party we’re having, and I offered to help. She’s busy, and I’ve been feeling well and have mainly just been watching television, plus I like getting creative with food, even when it’s not something I can eat. But then I thought about how quiche is something I could modify for my diet, and I started to brainstorm how to go about it. So I planned to make two quiches, one which would be Greek-style, with dill, spinach, and feta as the star players (and of course a crust and heavy cream), and the other which would be legal for me.
I did find many crustless quiche recipes online, plus some crusts made from potatoes, and I originally toyed with the idea of a sweet potato crust but ended up deciding against it, because it would either be not cooked enough for my tummy or too soft to be a crust. And dairy-free quiche recipes tend to have versions of milk (almond, soy, etc) which all have added ingredients, plus soy milk doesn’t sit well with me, and I’m slightly allergic to almonds. Some also call for cheese substitutes, which I don’t recognize as an ingredient. I’m not against veganism at all, but people shouldn’t mess with cheese. So I decided to use the very versatile butternut squash to bulk up the quiche a bit.
I find that I can’t eat most dairy-free, gluten-free recipes out there, no matter what the recipe is for. The substitutes can be as bad as the original ingredients! Anyways, here is the final recipe for my squiche:
Mince the ginger and garlic, and chop the scallions. Beat the egg whites and eggs. Mix everything together and put in a pie pan. (I used a pretty big pan…I think 9-inches, and with steeper sides than a regular pie pan. You could use any size/shape but might need to use a bit less of the ingredients.) Bake in the oven at 350° for about an hour. (Because there was a lot of moisture from the frozen spinach, I kept it in for more like and hour and 15 minutes or longer.) Next time I will probably set the oven to 375° to speed it up a bit.