Tortilla Crust Winter Quiche with Delicate Squash

Directions

1. Caramelize the onions in a large stainless steel pan with 2 TBSP olive oil. Stir occasionaly and cook until dark brown. Season with salt and a splash of vinegar at the very end.

2. Coat the sliced squash with olive oil, salt, pepper, and garlic powder. Roast at 375 for 20 minutes, or until slightly browned.

3. Place tortilla in bottom of pie dish. Place the roasted squash, caramelized onions, and feta on the bottom of the dish.

4. In a separate bowl, whisk the eggs, egg yolk, dijon, parmesan cheese, salt, pepper, and herbs until well combined.

5. Slowly and carefully pour the egg mixture over the cheese and veggies. Top with extra parmesan.

6. Bake at 375 for 50-55 minutes, or until the middle is set and it slightly browns on top.

7. *Optional – while the quiche is baking, heat up about an inch of vegetable oil in a small fry pan and fry sage leaves for about 15 seconds, or until dark in color and crispy.

8. Remove quiche from oven, allow to cool. Top with extra herbs, hot honey drizzle, and the fried sage leaves and flaky salt. Enjoy.

Ingredients

• 3 Medium Sweet Onions, sliced
• 3 TBSP Olive Oil, separated
• 2 tsp White Wine Vinegar
• 1 Medium Delicata Squash, sliced into rounds and seeded
• Salt, Pepper, Garlic Salt
• 3 Lg Eggs
• 1 Egg Yolk
• 3/4 C Heavy Whipping Cream
• 1 tsp Dijon Mustard
• 1/4 C Grated Parm, + more for topping
• 3 Oz Crumbled Feta Cheese
• Fresh herbs such as chives, parsley, & rosemary
• 10-12 sage leaves (optional)
• vegetable oil for frying (optional)
• 1 TBSP Hot Honey
• Flaky Finishing Salt