This is a simple yet satisfying dish that can be served for breakfast, lunch or dinner. Add a salad and you have a perfect light and healthy meal. The added starchiness from the squash makes it set up beautifully. And the flavour says “fall and winter” in symphonic tones.
Chef: Kerry Wicks
Pair with a nicely chilled Harwood Oaked Chardonnay Sur Lie.
Ingredients:
- 4 eggs, lightly beaten
- 1 cup (250 ml) light cream
- 1 cup sharp cheese such as cheddar, parmesan or swiss (or a mix)
- 1 cup cooked and mashed squash
- ½ cup chopped smoked salmon
- ½ cup snipped fresh sage
- ¼ tsp. (1.25 ml) nutmeg
- Salt and pepper to taste (a few grinds of each)
- 1 package frozen puff pastry (or home made, see below)
- Butter to grease pan
- Dusting of flour for pie shell
Instructions:
- Defrost puff pastry according to package instructions
- Prepare an 9” (25 cm) deep dish pie plate by liberally greasing the inside with butter
- Pre heat oven to 350 degrees
- Meanwhile peel, cube and parboil squash until it is soft enough to mash with a fork, drain and cool, mash when cool
- In a large bowl, mix eggs, cream, cheese, salmon, sage, nutmeg and salt and pepper
- Fold in cooled, mashed squash
- Sprinkle pie shell with flour, then pour custard into pie shell
- Bake in 350 degree oven for approximately 1 hour, until the pastry is golden brown and the custard is firm
Serving recommendation: Serve with a green or other salad
Yield: 6 slices
Puff Pastry: If you are going to make the Puff Pastry yourself–and that can elevate this treat to a very high level–then HERE ARE THE INSTRUCTIONS. Once you’ve made this Puff Pastry, you’ll never want to go back.