The flavors of squash, sage and Italian cheeses are a culinary classic. This vesion combines them with eggs and flaky pastry to create a fabulous quiche the whole family will enjoy.
1 (9 inch) Refrigerated pie crust
1 cup Frozen butternut squash, thawed, mashed
5 lg. Eggs, beaten
½ cup half & half
½ cup Sargento® Whole Milk Ricotta Cheese
¼ tsp. Freshly ground nutmeg
¼ tsp. Fresh ground black pepper
¼ cup Fresh sage leaves, chopped
1 cup Sargento® Shredded Mozzarella Cheese
½ cup Sargento® Shaved 14-Month Aged Parmesan Cheese
½ tsp. Kosher salt
Pre-heat oven to 400 degrees. Press pie dough into a 9” deep dish tart pan or pie plate. Flute edges if needed. Refrigerate until ready to fill.
In a medium bowl, combine squash and next 6 ingredients. Stir until smooth. Pour mixture into refrigerated pie crust. Stir in cheese and salt.
Transfer filled tart pan to a baking sheet. Bake for 25-30 minutes or until eggs are almost set. Remove from oven and let cool for at least 15 minutes. If desired, garnish with fresh sage leaves, additional parmesan cheese and biscotti crumbs. Serve.