Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Comox Brie, Portobello Mushroom and Butternut Squash Fall Quiche SHARE VIA: Facebook Twitter PinterestFrom Alesha Davies, Owner/Operator of AJ’s Organic Catering:When skies begin to darken earlier and the weeks leading to Christmas start moving in fast forward, it is time for quick and easy meals that are delicious and hearty.Quiche is often overlooked as an easy supper fix. This versatile meal can be made with the greatest of ease and easily transformed into a gourmet meal with the addition of local cheeses, fresh veggies from your local farm stand and herbs that are still thriving in your own garden.Here is a local organic quiche recipe that I think you will enjoy. Keep in mind that the mushrooms, squash, herbs and cheese can be substituted for those you may have on hand. Pair this quiche with a simple green salad including carrot curls, shredded beats, bite size cauliflower florets and garlicky vinaigrette.1 homemade pie crust (see recipe below) or store bought crust1 tbsp organic olive oil1 clove of minced garlic1 medium chopped onion1 medium size portabella mushroom chopped½ cup of diced butternut squash4 organic local farm eggs¼ cup milk1 tsp chopped fresh rosemary1 tsp chopped fresh parsleyong>Salt & pepper to taste1 dash of hot sauce (any kind will do)1 round of Comox brie (or another type of soft ripened brie)Preheat oven to 375*FIn a skillet over medium heat, add olive oil and sauté onions for 2 minutes followed by the garlic. Add the diced squash and sauté an additional 3 minutes. Add portabella mushrooms and continue to sauté until onions, squash and mushrooms have all softened but are not mushy.In a medium size bowl, add the 4 eggs, ¼ cup of milk, chopped parsley, rosemary, salt & pepper and a dash of hot sauce. Whisk until well combined (mixture should be bubbly around the edges).Add the onion mushroom sauté to the egg mixture and stir. Pour this mixture into your prepared pie crust.Slice the brie into long strips. Lay the strips on top of the quiche mixture from the middle fanning outwards. Sprinkle with pepper and place into the preheated oven for 30-40 minutes. When gently wiggled, the quiche should be fully set (no jiggle) and lightly browned.Pie crust2 cups organic flour1 cup vegetable shortening (cold)1 tsp salt½ cup cold waterIn a large bowl, whisk flour and salt. Cut in shortening with a pastry blender or two knives until coarse crumbs the size of peas appear. Stir in the water (you may want to use a little less water than the full ½ cup) until the mixture forms a ball. Divide in half with a knife, wrap both balls and refrigerate at least 1 hour. (You can freeze the second dough to make this quiche again next week saving you a lot of time). Roll out the dough into a floured surface (do not over mix!) and push into pie dish. This dough will be nice and flaky.PastryRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.