Close
Photo: Jacob Fox
Active Time:45 minsTotal Time:1 hr 35 minsServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 35 minsServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour plus 1 tablespoon, divided⅓cupwhite whole-wheat flour½teaspoonsalt, divided4tablespoonscold butter, cut into small pieces2tablespoonsneutral oil, such as avocado or grapeseed3-5 tablespoons ice water2slicesbacon½cupchopped onion1cupchopped butternut squash (4 ½ ounces)1mediumGranny Smith apple, chopped (about 1 cup)1 ½tablespoonsfinely chopped fresh sage1cupreduced-fat milk4large eggs¼teaspoonground pepper¾cupshredded extra-sharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour plus 1 tablespoon, divided
⅓cupwhite whole-wheat flour
½teaspoonsalt, divided
4tablespoonscold butter, cut into small pieces
2tablespoonsneutral oil, such as avocado or grapeseed
3-5 tablespoons ice water
2slicesbacon
½cupchopped onion
1cupchopped butternut squash (4 ½ ounces)
1mediumGranny Smith apple, chopped (about 1 cup)
1 ½tablespoonsfinely chopped fresh sage
1cupreduced-fat milk
4large eggs
¼teaspoonground pepper
¾cupshredded extra-sharp Cheddar cheese
DirectionsCombine ¾ cup all-purpose flour, white whole-wheat flour and ¼ teaspoon salt in a food processor. Pulse to mix. Add butter and oil; continue pulsing until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk, wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.Preheat oven to 450°F.Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper-towel-lined plate. Add onion to the pan; cook, stirring until starting to soften, about 2 minutes. Add squash, apple and sage; cook, stirring, until the squash is just tender, 4 to 5 minutes. Remove from heat. Chop the bacon and add to the mixture in the pan.Whisk milk, eggs, pepper and remaining ¼ teaspoon salt in a measuring cup. Toss cheese and the remaining 1 tablespoon flour together in a small bowl then add to the egg mixture.Roll the pastry dough into a 12-inch circle on a clean, lightly floured surface. Transfer to a 9-inch deep-dish pie pan. Trim or crimp the dough edges as desired. Line the dough with a double thickness of foil and bake for 8 minutes. Remove the foil and continue baking until set and dry, 4 to 5 minutes more.Reduce oven temperature to 325°. Spread the vegetable mixture in the bottom of the hot crust, then pour the egg mixture over the top. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 10 minutes before slicing.Equipment9-inch deep-dish pie panOriginally appeared: EatingWell.com, January 2021
Directions
Combine ¾ cup all-purpose flour, white whole-wheat flour and ¼ teaspoon salt in a food processor. Pulse to mix. Add butter and oil; continue pulsing until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk, wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.Preheat oven to 450°F.Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper-towel-lined plate. Add onion to the pan; cook, stirring until starting to soften, about 2 minutes. Add squash, apple and sage; cook, stirring, until the squash is just tender, 4 to 5 minutes. Remove from heat. Chop the bacon and add to the mixture in the pan.Whisk milk, eggs, pepper and remaining ¼ teaspoon salt in a measuring cup. Toss cheese and the remaining 1 tablespoon flour together in a small bowl then add to the egg mixture.Roll the pastry dough into a 12-inch circle on a clean, lightly floured surface. Transfer to a 9-inch deep-dish pie pan. Trim or crimp the dough edges as desired. Line the dough with a double thickness of foil and bake for 8 minutes. Remove the foil and continue baking until set and dry, 4 to 5 minutes more.Reduce oven temperature to 325°. Spread the vegetable mixture in the bottom of the hot crust, then pour the egg mixture over the top. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 10 minutes before slicing.Equipment9-inch deep-dish pie pan
Combine ¾ cup all-purpose flour, white whole-wheat flour and ¼ teaspoon salt in a food processor. Pulse to mix. Add butter and oil; continue pulsing until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk, wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.
Preheat oven to 450°F.
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper-towel-lined plate. Add onion to the pan; cook, stirring until starting to soften, about 2 minutes. Add squash, apple and sage; cook, stirring, until the squash is just tender, 4 to 5 minutes. Remove from heat. Chop the bacon and add to the mixture in the pan.
Whisk milk, eggs, pepper and remaining ¼ teaspoon salt in a measuring cup. Toss cheese and the remaining 1 tablespoon flour together in a small bowl then add to the egg mixture.
Roll the pastry dough into a 12-inch circle on a clean, lightly floured surface. Transfer to a 9-inch deep-dish pie pan. Trim or crimp the dough edges as desired. Line the dough with a double thickness of foil and bake for 8 minutes. Remove the foil and continue baking until set and dry, 4 to 5 minutes more.
Reduce oven temperature to 325°. Spread the vegetable mixture in the bottom of the hot crust, then pour the egg mixture over the top. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 10 minutes before slicing.
Equipment
9-inch deep-dish pie pan
Originally appeared: EatingWell.com, January 2021
Rate ItPrint
Nutrition Facts(per serving)247Calories17gFat16gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
