Be forewarned, this is a labor of love. I started the crust the night before, and roasted the veggies while I was making dinner. The crust turns out better, in my opinion, if it has time to rest and absorb the water to create the gluten. Like anything else, if you cut it into smaller steps, it's not all that daunting.
1 1/2 cups King Arthur Flour
1/2 teaspoon salt
4 Tablespoons shortening
1/2 cup grated Extra Sharp Cabot Cheese
5 Tablespoons cold butter, cubed
4 Tablespoons ice water
Whisk together the flour and salt, then work in the shortening. Add the cheese and butter, and cut in until the mixture is somewhat combined. It will be an uneven mess, but stick with it. Add the water and start to mix in - it will barely hold together, so dump it all out on a silicone mat or parchment paper. Start kneading and add additional water as needed to form a cohesive dough. Roll it out into a circle and an inch thick, then refrigerate for at least a half hour to let the butter get to working.
Next, remove from the fridge and place in between two sheets of plastic wrap. Roll it out into about a 12-inch circle. Place in the pie pan, trim the edges and return to the fridge or freezer for another 10 minutes. Prebake it for 10 minutes a 425 degrees, then fill with the quiche and move on.
Fall Flavors Quiche Recipe
1/4 onion, sliced
4 ounces portobello mushrooms, sliced
1 teaspoon minced garlic
1 Tablespoon olive oil, divided
1 butternut squash, cubed
1 cup chopped spinach
1/2 cup skim milk
1 cup Cabot herb and garlic cheese, shredded
To start, I tossed the onions and mushrooms in half the oil and cooked them in a pan on low heat for 20 minutes, or until the onions were caramelized thoroughly. I added the garlic in the last 5 minutes to prevent burning. The butternut squash also got the olive oil treatment, with the addition of salt and pepper. I roasted those on a baking sheet in the oven at 400 degrees for a half hour, turning once, or until they were browned and crisp.
To assemble, whisk the eggs thoroughly with milk. This is key so that the filling floats within the eggs instead of sinking to the bottom. Fold in cheese and spinach, then add the remaining ingredients.
Pour into the pie shell and bake for 45 minutes to an hour at 375, or until the middle is set and the top shows signs of browning. Allow to cool and continue setting for 10 minutes before slicing and serving.