Butternut Squash Rose Quiche
Rosemary Pie Dough (recipe below)
¼ to ⅓ pound butternut squash shavings (see How To below)
2 tablespoons butter
1 cup roughly chopped mushrooms
1 small leek
Kosher salt
Ground black pepper
⅓ cup shredded or crumbled cheese (anything works!)
4 large eggs
¼ cup milk
Preheat oven to 425°.
Roll pie dough into a 12-inch circle. Place in a 9-inch pie pan and trim edges to extend 1 inch beyond the rim. Tuck edges under and crimp. Freeze while making rosettes.
Roll one or two strips of butternut squash together like a cinnamon roll. Depending on the tightness of your roll, you’ll need 35 to 40 roses. Place roses to the side.
Place pie pan on a rimmed baking sheet and line pie dough with parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes. Reduce oven temperature to 350°.
In a large frying pan, melt butter over medium-high heat. Add mushrooms and cook until lightly browned, about 5 minutes, stirring frequently. Add leeks and cook until tender, about 4 minutes. Season with salt and pepper. Carefully remove parchment and pie weights from crust. Spread mushroom mixture in the bottom of the crust. Sprinkle with cheese. Place butternut squash roses on top, open end facing up some space between them.
In a large bowl, whisk together eggs, milk, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Carefully pour egg mixture into pie. (try pouring between the roses to keep the tops from being covered with egg.)
Bake for 45 to 50 minutes, or until edges of crust are golden brown and center is firm and set. Serve immediately.
Rosemary Pie Dough
1 ½ cups all-purpose flour
1 teaspoon sugar
1 teaspoon powdered dried rosemary
½ cup cold salted butter, cubed
⅓ cup ice water
In a large bowl, mix together flour, sugar, and rosemary. Toss in butter cubed. Cut in using a pastry blender or use your hands by pressing cubes between your thumb and pointer finger. Continue until butter pieces are small, about the size of a small lima bean. Pour water over flour mixture and slowly fold in using a fork. Continue until a shaggy dough forms and only a small bit of flour remains loose and crumbly.
Shape dough into a disk, folding dough over itself a few times if needed, and wrap tightly in plastic wrap. Chill for 1 hour or up to 2 days.
How to Make Butternut Squash Roses
Using a vegetable peeler, remove outer skin of squash. Working from one end to the other, shave long strips of squash. Place a piece of squash flat on your cutting board and roll tightly from one short end to the other. Place roll on the end of another strip and roll the strip around it. Repeat until enough roses have been made to cover the pie’s bottom.
