Gingery Winter Squash Mini Quiches
Serves: 15
 
Ingredients
  • 1 cup diced butternut squash (approximately 1⁄4-inch pieces)
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon grated fresh ginger
  • 3⁄4 teaspoon kosher salt, divided
  • 3 sprigs fresh thyme
  • 2 ounces Brie cheese, cut into 1⁄4-inch pieces
  • 1⁄4 cup heavy whipping cream
  • 2 large egg yolks
  • 1⁄8 teaspoon ground red pepper
  • Lemon-Ginger Black Tea Tartlet Shells (recipe follows)
  • Garnish: smoked paprika and fresh thyme leaves
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss together butternut squash, oil, ginger, and 1⁄2 teaspoon salt. Transfer mixture to prepared baking sheet. Top with fresh thyme.
  3. Bake until squash is lightly golden and tender, approximately 15 minutes. Discard thyme sprigs. Let cool to room temperature.
  4. In a small bowl, combine cheese and squash. Divide squash mixture among tartlet shells (approximately 1 to 2 teaspoons each).
  5. Reduce oven temperature to 350°.
  6. In a medium bowl, whisk together cream, egg yolks, red pepper, and remaining 1⁄4 teaspoon salt. Divide evenly among tartlet shells, being careful not to overfill.
  7. Bake until quiches are golden brown and set in centers, 12 to 15 minutes. Let cool enough to handle, approximately 10 minutes. Remove from pans, and serve warm or at room temperature.
  8. Garnish with smoked paprika and fresh thyme leaves, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gingery-winter-squash-mini-quiches/