We have a new favorite winter squash / pumpkin: Green Hokkaido.
We really like the Delicata for single-serving fall squash, but it doesn’t keep well. At least I’m told it doesn’t. We’ve always eaten ours within 2 months so I don’t have personal experience but we don’t want to risk it.
I planted 2 new winter squash this year: Green Hokkaido and Red Kuri. The Red Kuri is good but the Hokkaido is wonderful. It’s sweet and moist, much like the Delicata, but it keeps for several months.
I roasted extra the other night so I could add it to the quiche.
I didn’t cook the mushrooms before adding them – they cooked just enough in the quiche.
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Beef & Pumpkin Quiche
I made this with roasted green Hokkaido squash (I made extra the day before) but canned pumpkin would work, too. The sliced mushrooms add a bit more ‘fall’ flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 8oz (250gr) ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp oregano
- 1 1/2 cups (12oz, 360gr) cooked winter squash
- 4oz (120gr) sliced mushrooms, trimmed, sliced
- 3oz (90gr) shredded cheese
- 2 tsp olive oil
- 3 eggs
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) cup milk
- 1/2 cup (4oz, 120gr) Greek yogurt
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Sauté onion and garlic in oil over medium high heat for 5 minutes.
- Add ground beef and sauté 7 – 8 minutes longer, breaking it up as it cooks.
- Stir in paprika and oregano. Remove skillet from heat until needed.
- Whisk eggs, mustard, yogurt and milk together.
- To assemble: Remove crust from oven.
- Spread the squash over the potatoes.
- Spread the beef mixture evenly over the squash.
- Lay the sliced mushrooms on top of the beef.
- Sprinkle cheese over the top.
- Pour egg mixture over all and bake, 30 minutes.
- Remove from oven and let rest 5 minutes before cutting.
I usually put the quiche dish on a baking sheet to make it easier to handle. I used our favorite shredded Gruyere cheese.
This is noted as serving 2 but there is usually a slice leftover for lunch the next day.
- Serving Size: 1/2 recipe
- Calories: 906
- Sugar: 20.3 g
- Sodium: 841.1 mg
- Fat: 38.1 g
- Saturated Fat: 15.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 73.4 g
- Fiber: 13.5 g
- Protein: 68.8 g
- Cholesterol: 498.3 mg
Keywords: quiche, potato crust,
I have a few more photos from the Bordeaux Christmas Market. Our visit was cut short by rain. We’ve been having miserable weather for the last week or so. Every day is rainy and windy with just a few breaks of sunshine.
We even had snow one day – but it didn’t stick.
There was a cute North Pole display at one entrance to the market. The few kids that were around were properly enthralled. Santa, himself, was at the opposite end of the market.
The market is right in the center of the city so workers could wander over for lunch. Crepes, soup, hot sandwiches, sausages & kraut, and tartiflette were a few of the things on offer.
For those who don’t know – tartiflette is a very decadent cheese, bacon, onion, and potato dish from the Savoy region. It will stick to your ribs and your hips. It’s also wonderful.
If you were looking for a Christmas gift….
This shop had wine, local liqueurs, foie gras, pates, and all sorts of other goodies to make life merry.
It was a lovely wander through the market, despite the weather.