I knew I wanted a recipe where we served something inside a squash or pumpkin. We tried soup, rice, even pasta, and all were good, but then I thought, Why not bake a quiche inside a squash? Once you split it open and remove the seeds, you have Mother Nature’s own crust just begging to be filled with something awesome. Plus, the roasted flesh, so tender and sweet, plays beautifully with the rich, eggy custard.
SERVES 4
1 kabocha squash (about 3 pounds)
3 tablespoons extra-virgin olive oil
1 small eggplant, cut into ¼-inch dice
1 red bell pepper, cored, seeded, and cut into ¼-inch dice
1 small zucchini, cut into ¼-inch dice
1 onion, cut into ¼-inch dice
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 large eggs
1 cup heavy cream or whole milk
¼ cup packed shredded Gruyère (or Parmigiano-Reggiano or Manchego)
½ teaspoon chopped thyme or sage or 1 tablespoon chopped flat-leaf parsley
TO SERVE
A few handfuls of arugula, watercress, or other baby greens
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Position a rack in the center of the oven and preheat the oven to 350˚F.
Cut the squash in half across its equator and scoop out the seeds. Carefully cut off a very small piece of the rounded bottom of each squash half so it can stand up without wobbling. Stand the squash halves on a baking sheet and brush the flesh with 1 tablespoon of the olive oil.
Bake until the squash is just tender enough to pierce with a knife but not too soft, 40 to 45 minutes. Remove from the oven and set aside to cool. Leave the oven on.
Meanwhile, heat the remaining 2 tablespoons olive oil in a medium sauté pan over medium-high heat. Add the eggplant, red pepper, zucchini, onion, and garlic and sauté until tender and lightly browned, about 6 minutes. Season with salt and pepper and transfer to a plate to cool.
Whisk the eggs in a medium bowl to break them up, then beat in the heavy cream. Stir in the cooled vegetables, Gruyère, and herb. Season with ½ teaspoon salt and with pepper.
When the squash is mostly cool, fill it with the vegetable custard. Bake for 45 to 60 minutes, until the filling is almost set; a little jiggle is fine. If the squash flesh begins to look too dark as it bakes, cover it lightly with a sheet of foil. Let the squash cool for at least 5 minutes. You can serve it warm, at room temperature, or cold (and it reheats well in the microwave).
Lightly dress the greens with vinegar and olive oil. Serve the quiche-stuffed squash with the greens.