This sweetly savory quiche is great for a dinner party or potluck, since you can make it ahead—in fact, it’s better that way, giving the flavors a chance to come together. Somehow the combination of nutmeg and winter savory, with a touch of cayenne, is just right with the squash filling, encased by a golden crust and cheesy top. Scallions, leeks, or late-garden onion tops add some tender green.

Winter squash can be cooked various ways: peeled, cut in chunks, and boiled; sliced in 1-inch crescents and steamed; or (easiest) halved, seeded, and baked (in a foil-covered pan) with a little water in a 375° oven until tender, and then scooped out of the skin and mashed with a fork or masher. Prepare the squash ahead of time, and the pie will be that much easier to assemble.

Autumn Pie
Jane Crosen, Maine Mapmaker’s Kitchen

1½ to 2 cups butternut or other flavorful winter squash, cooked and mashed
1½ teaspoons winter savory
½ teaspoon salt
Wheat-Corn Crust (below)
Pinch of cayenne
2 Tablespoons olive oil
Several grates white pepper
6 scallions + 1 small onion (or 2 leeks or green onions) sliced, white/green parts separated
¾ cup ricotta, part-skim
3 large eggs, beaten
1 clove garlic, minced (optional)
¾ cup shredded New England cheddar (or Asiago or Italian cheddar cheese)
¼ teaspoon nutmeg

Prepare squash, or use leftover mashed squash if available. Make crust (good way to pass the time while squash is cooking) and roll out or pat into 10-inch deep-dish Pyrex (or ceramic or stoneware) pie plate. Crimp edges, or leave crust with smooth edge. Prepare onions or leeks.

Preheat oven to 375°. Meanwhile, make filling: Sauté white parts of onions (or leeks), then add garlic and green onion (or leek) tops, and stir in seasonings. Remove from heat and let cool a little; then stir in ricotta, mashed squash, and eggs. Scrape filling into prepared crust, smoothing surface with spoon or spatula.

Bake pie at 375° for 10 minutes; remove from oven to sprinkle cheese over top, and return to oven to bake at 350° for another 35 to 45 minutes or until set and top is nicely golden (opt for the shorter baking time if you are making it ahead to reheat). Let stand a few minutes before serving.

If there is some left over, it’s even better the second time around. Simply reheat wedges in a metal pie plate at 350° until hot through.

Serves 4.

Wheat-Corn Crust

½ cup corn flour
¼ teaspoon salt
¼ cup oat flour
2 Tablespoons chilled salted butter, diced
¼ cup unbleached flour
2 Tablespoons olive oil
⅓ cup whole-wheat pastry flour
3½ to 4 Tablespoons ice water

Toss flours together with salt and rub in chilled butter with fingers. Stir in oil until evenly distributed, then enough ice water to bring dough together into a ball.

Jane Crosen is the author, with husband Richard Washburn, of the cookbook Maine Mapmaker’s Kitchen: Creative, healthy recipes for home, camp, and afloat.

MF&L Staff at Maine Food & Lifestyle magazine.