Thanksgiving Quiche and Winter Squash Bisque Recipes

I’m in a group of twelve women, at work, that meet once a month for a potluck lunch. It was my turn as the ring-leader today. I did some searching online to find a few different items that I could make to add with a salad, rolls and dessert. I found a Thanksgiving Quiche from Hillbilly Housewife (is that a cool name or what?) that uses stuffing for the crust of the Quiche! It was a HUGE hit! Also great for all those leftovers from Thanksgiving.

I pretty much followed her recipe and used the following:

3 cups cornbread stuffing with one egg for crust
layered 1 cup of chopped cooked turkey breast
1.5 cups of shredded swiss, cheddar and Monterrey cheese
1 cup of sliced mushrooms
1/2 cup of sliced green onions
then mixed up 4 eggs with 1 cup of non-fat half and half

I wanted to make a soup/bisque to add with the Quiche. Couldn’t really find one that sounded “great” so I combined a few recipes with some ingredients I had on-hand. This recipe served 16 people with small bowls…so if you have nice size bowls at home, 8-10 people would be a good guess.

Winter Squash Bisque

1 Butternut squash, quartered and seeded
1 Acorn squash, halved and seeded
1 large Sweet Potato, halved and wrapped in foil
4 large carrots, chopped (leave skin on)

Place squash upside down in a roasting pan with water in it…throw in the potato and carrots too. Roast in a 425F oven for 45 minutes.

In a stock pot saute, in 1/4-1/2 cup of butter, the following:

2-3 green apples, peeled cored and chopped
2 medium yellow onions, chopped
4-5 stocks celery, chopped
Fresh Ginger, shredded (I used one the size of my thumb…2″ long?)

Add scooped out squash meat, carrots and sweet potato. Cover with 6+ cups of either veggie or chicken stock. Bring to boil then simmer for 30 minutes.

I don’t have a large food processor nor an immersion blender…so the whole kit n’ kaboodle went into my blender, which took me a bit longer to smash everything together. Once I got it all smooth I added my spices:

1-2 teaspoons of Cayenne Pepper
1 teaspoon of Nutmeg
1 teaspoon of Kosher Salt
LOTS of Fresh ground pepper

It all goes back into the pot to simmer until it’s time to eat. You can add more stock until it’s as thin or thick as you want it to be. This is pretty creamy without cream or milk…but you could add some Almond Milk if you’d like.

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About sleepycathollow

I'm Michelle and live in Northern Nevada ~ beautiful mix of high desert and the Sierra. While I work at the University, I'd rather take pictures, play with fountain pensioned ink, garden, cook, craft and make quilts. :)
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3 Responses to Thanksgiving Quiche and Winter Squash Bisque Recipes

  1. I am not a huge squash lover, but that soup sounds amazing! I may have to try that! Thank you for sharing :).

  2. That quiche sounds SO yummy… I can imagine the stuffing gives the crust an amazing flavor!

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