8ouncessage pork sausage( (regular pork sausage is fine))
1cupcubed roasted butternut squash (from above)
1cupshredded gruyere cheese
3large eggs
1 ½cupsheavy cream
1tablespoonchopped fresh sage
Instructions
Roasted Butternut Squash
Preheat oven to 425 degrees. Peel, seed, and cut butternut squash into 1-inch cubes. Toss with a drizzle of oil and season with salt and freshly ground black pepper. Roast for 35-45 minutes until squash is tender and caramelized around the edges. Remove from oven and let cool. Set aside one cup for the quiche and reserve the remaining squash for another use.
Quiche
Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan like this one, trimming the excess from the edges. Line with foil and add pie weights. Bake the crust for 10 minutes. Remove the foil and weights and bake for another 5 minutes until lightly golden brown. Remove from the oven and let cool. Reduce the oven to 400 degrees.
Meanwhile, heat a skillet over medium heat. Add sausage and cook until no longer pink, breaking apart the sausage as it cooks. In a separate bowl, whisk together the eggs and heavy cream. Set aside.
Place the tart pan on a sheet pan. (This will catch any spillover while baking.) Spread the sausage and butternut squash in the bottom of the pie crust. Top with the shredded gruyere. Pour the egg mixture over the top. Be careful not to overfill the crust. Bake the quiche at 400 degrees for 25-30 minutes until eggs are set. Remove from oven and let sit for 10 minutes.