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Southwestern Squash and Black Bean Quiche with Cornbread Crust

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Serves 8

  • To learn more, read:
    Cornbread and Beyond
  • by from Fine Cooking
    Issue 143

Featuring a tender custard filling full of chile-spiced roasted squash and garlic plus lots of Cheddar, this quiche is guaranteed to please vegetarians and meat eaters alike. A layer of mashed black beans on the bottom keeps the cornbread crust from getting soggy. 

  • 1 tsp. olive oil; more for the pie plate
  • 1 Tbs. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 1 tsp. packed brown sugar
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 3/4 tsp. chipotle chile powder
  • Kosher salt
  • 8 oz. butternut squash, peeled and cut into 1/2-inch dice (about 1-1/2 cups)
  • 4 medium cloves garlic
  • 1/2 recipe Sour Cream Cornbread, crumbled (about 3 cups; save the remaining cornbread for another use)
  • 1-3/4 cups plus 2 Tbs. whole milk
  • 3/4 cup canned low-sodium black beans, rinsed and drained
  • 4 large eggs
  • 6 oz. extra-sharp Cheddar, grated (about 2 cups)
  • 2 medium scallions, thinly sliced (about 1/4 cup)

Position a rack in the center of the oven and heat the oven to 375°F. Grease a deep 9- or 10-inch pie plate (with a capacity of at least 6 cups) with olive oil.

In a small bowl, combine the lime juice, lime zest, brown sugar, coriander, cumin, chipotle powder, and 1/4 tsp. salt.

In a medium bowl, coat the squash with the olive oil. Add the spice mixture and toss to coat. Spread in a single layer in a small roasting pan or on a rimmed baking sheet. Wrap the garlic cloves in aluminum foil. Roast until just tender, about 20 minutes for the squash and 40 minutes for the garlic. Squeeze the garlic out of the skins into a small bowl and mash with a fork.

Lower the oven temperature to 350°F.

Put the crumbled cornbread in a medium bowl. Add 1/4 cup plus 2 Tbs. of the milk, and stir to combine. Press into the bottom and up the sides of the pie plate. Pierce the bottom several times with a fork. Bake until the crust is deep golden, about 15 minutes.

In a small bowl, mash the beans and 1 Tbs. water with a fork. Season to taste with salt, and spread in the bottom of the crust, using wet fingers to press down evenly. Place  the pie plate on a baking sheet.

Whisk the remaining 1-1/2 cups milk and the eggs in a large bowl. Fold in the roasted garlic, squash, cheese, scallions, and 1/2 tsp. salt. Pour into the crust.

Bake until the top is browned and a toothpick inserted in the center comes out clean, about 1 hour. Cover the crust with aluminum foil or a pie shield if it starts getting dark.

Cool on a rack for at least 1 hour before slicing. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 380, Fat Calories (kcal): 200, Fat (g): 22, Saturated Fat (g): 12, Polyunsaturated Fat (g): 2, Monounsaturated Fat (g): 7, Cholesterol (mg): 165, Sodium (mg): 470, Carbohydrates (g): 31, Fiber (g): 4, Sugar (g): 9, Protein (g): 15

Photo: Scott Phillips

Made four of these for a big party--it was a huge hit.

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