🍂 Autumn Squash & Lemon Chicken Charcoal Cheddar Quiche
As the trees turn to gold and the evenings draw in, there’s something comforting about the warmth of an autumn kitchen. This Squash & Lemon Chicken Quiche with Charcoal Cheese is a beautiful celebration of the season — where creamy eggs meet the sweetness of roasted squash, the brightness of lemon-marinated chicken, and the smoky depth of charcoal cheese. It’s the perfect dish to share with friends over a lazy weekend brunch or a cozy evening meal.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 cups roasted squash (butternut or acorn), diced
- 1 cup cooked lemon chicken, shredded (see note below)
- 1 cup grated charcoal cheddar cheese (or substitute with a mix of mild cheddar and a few cubes of charcoal cheese for contrast)
- 4 large eggs
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Optional: fresh thyme leaves or chopped parsley for garnish
Instructions
- Prepare the Crust:
- In a large bowl, combine the flour and salt.
- Add the chilled butter and rub it into the flour using your fingers or a pastry cutter until it forms coarse crumbs.
- Gradually add the ice water, stirring until the dough just comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, trim the edges, and crimp decoratively.
- Prick the base with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 20 minutes, remove the weights, and bake for another 10 minutes, until lightly golden.
- Prepare the Filling:
- While the crust bakes, heat olive oil in a pan over medium heat.
- Add the garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the roasted squash and lemon chicken, stirring gently to warm through. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, cream, salt, and pepper.
- Stir in the cooled filling mixture and the charcoal cheese.
- Assemble and Bake:
- Assemble and Bake
- Pour the mixture into the pre-baked crust and spread evenly.
- Bake at 375°F (190°C) for 35–40 minutes, or until the filling is set and the top has a delicate golden hue with flecks of dark charcoal cheese.
- Allow to cool for 10 minutes before slicing.
- Garnish with thyme or parsley, and serve warm or at room temperature.
- Cook’s Note:
- To make lemon chicken, marinate small chicken breasts or thighs in olive oil, lemon juice, zest, salt, and pepper. Bake or pan-sear until cooked through, then shred or chop before adding to the filling.
