Monday, January 12, 2009

Butternut Squash & Leek Quiche

One day last month when I was looking for healthy vegetarian dishes to present to my family for our Christmas meal (none of us is vegetarian, but each of us had prepared dishes which were either all meat, or a cheese dip or log of some sort by accident), I stumbled across this Beautiful looking recipe for Butternut Squash & Leek Quiche from the blog Girl Interrupted Eating. I won't bore you with the details of the recipe as you can find it in the link above. Just make sure you know how to convert the measurements into our American version, haha! Thank ye Gods for the Internets!

Anywhoo, the only thing I changed in the recipe was that I used phyllo dough instead of making her crust and I added just a dash of Emeril's Essence (or Tony Chacherie's) to the egg mixture. Here's the end product, I didn't take many pictures.

Unfortunately, the change of crusts wasn't a good idea. The quiche didn't hold up too well when cut. Ah well, you live and you learn. But, the quiche was GLORIOUS to taste!!!! I'm not kidding. I kind of wanted to abandon all constraints and eat the whole friggin' pie plate. I'm very anxious to see how it tastes after it's been refrigerated now.


Melanie said...

I am all about food tasting good regardless of how "pretty" it looks on a plate! And on plates that pretty, who cares! (love those...have I seen them at World Market?) I am a Pillsbury pie crust fan, but I know it's probably healthier if I make it myself. Pie crust is just tedious when you don't have a lot of time. :P

Maggie ~:) said...

Yep, those are World Market plates, hehe! I bought them for my SCA feast gear, but they just look so nice to present on, don't they??

Anonymous said...

Glad you liked the recipe. Yours looks great and love the change of crust even if it didn't hold up . Taste over presentation every time .