Ingredients
  • Homemade or Store bought pie crust
  • 1 Medium Acorn Squash from Pumpkin Pyle
  • 1 tbsp olive oil
  • 2 cloves Garlic
  • 1 cup Malabar Spinach – Chopped from Yellowbird Farm
  • 1 Green Bell pepper from State 28 Farm 
  • 2 tbsp Fresh Sage – Chopped from Mama Ida’s Garden
  • 1 tsp Chives – Chopped from Mama Ida’s Garden
  • 6 Free Range Eggs from Cedar Ridge Eggs
  • 1/2 Cup Cheddar – Grated  
Instructions 
  1. Preheat oven to 425 F.
  2. Cut acorn squash in half so top is left intact. Scoop out pumpkin seeds and reserve for another use. Place acorn squash halves on a baking sheet with 1/4 in of water in pan. 
  3. Roast squash in oven for about 30 minutes to soften. After roasting, set aside but leave oven on 425 F.  
  4. Bring a pan with olive oil to medium heat.
  5. Saute chopped garlic until fragrant. Add in chopped green bell pepper and cook until bright green and slightly softened. Add in chopped malabar spinach, sage, and chives. Saute and until slightly wilted and remove from heat. 
  6. Roll out pie dough into 9 inch pie pan, reserve extra dough for decoration. 
  7. Crack eggs into a medium bowl and whisk until fully combined. Add in sauted vegetables and cheddar. Mix until evenly distributed. 
  8. Pour entire egg mixture into pie pan and place in oven on center rack.
  9. Bake for about 20 minutes until top is firm. 
  10. Gently place top half acorn squash on top of quiche, along with any decorative pie dough elements such as a pumpkin stem. 
  11. Return to oven and roast another 10-15 minutes until quiche is fully cooked. Cover crust of quiche with aluminum foil if needed to prevent burning in second bake. 
  12. Remove from oven and let cool. Add decorative garnishes for a festive fall quiche!