Squash and Breakfast Sausage Quiche

Tetsukabuto Squash

This can be made with any kind of winter squash!  Yum!

  • 1 pie crust
  • 3 cups, peeled and diced winter squash
  • 2 TBLS cooking oil (divided)
  • ½ pound breakfast sausage
  • 1 cup onion, diced
  • 1 tsp dried sage
  • 4 eggs
  • ¾ cup heavy cream
  • 1/3 cup grated cheddar cheese
  • Salt and pepper to taste

Pre-bake pie crust at 400 for 15 min.  Drizzle squash with 1 TBLS oil and roast at 400 for 20 min.  Cook breakfast sausage in 1 TBLS oil. Remove.  Sauté onion, sage, salt, and pepper until softened, about 5 min. Whisk together eggs, cream, cheese, salt, pepper.  Layer sausage, squash, and onions in pie crust. Pour over egg mixture. Bake until set, 35-45 min. Yum!