Hello everyone! Guess what today’s recipe is about?
Squash! Of course. This is their season. So we need to make the most out of it. At least that’s how I feel.
My experience with squash and pumpkins is that they have a lot of potential to turn pretty much anyone into big fans. Well, it surely got me. Quite incredible, that back in the days I rarely ate those.
After making pumpkin ravioli with brown butter-sage-pancetta sauce, now this is the turn of a quiche. You know, there is something about quiche. I have never made so many before, like in the past year or two. I slowly developed my own way of preparing it, while keeping it quick and simple. And it quickly turned into one of my main work-lunch-recipes. For several reasons. It’s easy to make and serves well as a light dinner together with a salad. The leftovers (quite a bit!) end up in the freezer. Which is enough for at least four lunch-boxes for work :)
Whatever can make my life easier during the week, is worth a try! And this is one of them. Another thing that I’ve been trying to work on, is my weekly meal plan. I’ve been meaning to do that for a while. And now I can proudly say that I have finally made my very first plan!
Let me tell you, once I got the list ready, it felt like a big relief. Basically I set up a plan for the upcoming week, followed by a grocery shopping list. That should help preventing that desperate super-last-minute-evening-shopping. And I already notice the difference.
One of the main benefits is that it helps me get an overview in advance of the time that it’ll take me to prepare the meals. That’s the best way to avoid those moments when I plan to spend only half an hour cooking, and then I end up leaving the kitchen two hours later. Ever been there?? ;)
OK, so that being said, it’s already Saturday. Let me get started with next week’s meal plan!
Do you also plan ahead? Would love to hear how it’s been working for you!
- 250 g /8¾ oz flour
- 125 g /4½ oz butter (soft)
- 70 ml / 2¼fl oz lukewarm water
- ½ tbs salt
- 250 g / 9 oz squash, diced
- 250 g / 9 oz (rainbow) chard
- 1 shallot, chopped
- 3 tbsp olive oil
- 250 ml / 8½fl oz milk
- 3 eggs
- red ground pepper
- Take the butter out of the fridge at least one hour prior to making the dough.
- Preheat the oven to 180°C / 356°F.
- Mix the flour, butter, salt and water and knead until smooth.
- Grease a large mold with butter. Roll out the dough as thin as a pie crust or a little thinner.
- Cool in the fridge for at least 20 minutes (see below note).
- Then take a fork and make little holes into the dough, so that steam doesn’t build up underneath it while baking.
- Bake for 15-20 minutes until slightly golden.
- Clean (and peel if desired or necessary) the squash and cut into little dices.
- Wash and cut off the hard part of the chard stem.
- Chop the shallot and put aside.
- Heat the olive oil in a large pan at medium heat.
- Stir in the shallot. Brown for about 1 minute.
- Add the chard. Season with oregano, red ground pepper and salt.
- Sauté a few minutes.
- In the meantime beat the eggs, milk, red ground pepper and salt in a bowl. Set aside.
- Take the mold out of the oven, and carefully place the pumpkin and chard inside.
- Then fill with the egg-milk mix.
- Bake at 180°C / 356°F for approx. 40-45 minutes, until golden-brown.
- Should you have little time available, you can use store-bought dough.
- You don’t necessarily have to cool the dough in the fridge. However I do recommend it. If you skip that part, the dough will shrink a little bit in the oven.