Potato-Crusted Butternut Squash Quiche by Ammiskitchenig

Ingredients

• 7 large potatoes, peeled and boiled
• 6 large eggs, room temperature
• 1 cup half and half
• 1 cup butternut squash, grated
• 1/2 cup cheddar cheese, shredded
• 1 tsp pumpkin spice
• 3 stalks green onion, white parts only, chopped
• 2 tbsp butter, divided
• 1 tbsp olive oil
• 1 tbsp fresh chives, chopped (for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 350ºF (175ºC).
2. Grease a large pie pan thoroughly with 1 tablespoon of butter.
3. Arrange cooled, boiled potatoes in the pan and press down firmly using the back of a cup to form a crust covering the bottom and sides.
4. Brush the potato crust with olive oil, season with salt and pepper, and bake for 10 minutes until lightly golden.
5. Melt 1 tablespoon of butter in a pan over medium heat, add chopped scallions and grated butternut squash, and cook with pumpkin spice for 5-7 minutes until almost tender.
6. Whisk together eggs and half and half in a large bowl, then stir in the sautéed butternut squash mixture over medium heat until softened, about 5 min.
7. Pour the egg mixture into the pre-baked potato shell and top with shredded cheddar cheese.
8. Bake for 40 minutes until the center is set and the top is golden.
9. Remove from the oven and let cool for 15 minutes before slicing and garnishing with fresh chives.