Preparing your meals with in-season produce is a great way to embrace Green Eating in your own neighborhood. Just in time for Fall, Daniel Hewes East Hampton Nutritionist shares the perfect Autumn quiche for breakfast or brunch: a Squash and Spinach Quiche!
In his Nutrition Consultations, Daniel Hewes, East Hampton based Nutritionist, often recommends that his clients base their diet around where they are in the world. Working one-on-one with his clients to custom-tailor individual meal plans, Hewes always takes their location into consideration. Making the most out of what is grown, raised and produced locally is a great way to embrace Green Eating. As someone located in East Hampton on the East Coast, Hewes is finding a lot of nutritional value in the Autumn vegetables available at his local farmer’s market. Here’s a new recipe for Squash & Spinach Quiche that he recently whipped up:
- 1 onion
- 2 tablespoons avocado oil
- 1 tablespoon vinegar
- 1 ½ cups butternut squash
- 1 cup dairy-free milk
- 5 large eggs
- 1 tablespoon rosemary and thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup grated cheddar
- 1 cup spinach
Step 1: Preheat the oven to 375 F.
Step 2: Prepare a premade pie crust by poking holes in the pastry dough all throughout.
Step 3: Slice onion into thin slivers before cooking over medium heat in avocado oil. Cook until the onions caramelize. Daniel Hewes approximates this step to take at least 25 minutes.
Step 4: Chop butternut squash into cubes. Place cubes on a baking sheet and drizzle with olive oil. Add salt and pepper to taste.
Step 5: Whisk together milk and eggs in a bowl. Slowly add in rosemary, thyme, salt and pepper until well combined. Stir in remaining ingredients (including the roasted butternut squash cubes) before pouring mixture into the prepared pie crust.
Step 6: Bake for 45 minutes and then allow to cool for at least 20 minutes before serving.