Butternut squash quiche

For 2 quiches:

• 4 cups of peeled butternut squash, cut into 1 in. cubes
• 1 small onion, sliced thin
• 2 TBLS fresh sage, julienned
• about 1 TBLS olive oil
• 1 cup cream
• 1 cup half & half
• 2 egg yolks
• 2 whole eggs
• about 1/2 cup grated parmesan
• about 3 oz. soft goat cheese, crumbled

Crust - see mom's pie crust, reduce sugar to 1 TBLS

Preheat oven to 400°

Combine the squash, onion, and sage in a bowl, pour in olive oil, and toss to coat well. Spread in a thin layer on a baking sheet and bake until the onions and the squash have caramelized edges.

Meanwhile roll out the crust and fit it into two 8 or 9 inch fluted tart pans with removeable bottoms.

Sprinkle half the parmesan into each crust. Divide the squash mixture between the two pans. Sprinkle the goat cheese on top of the squash. Beat the eggs, egg yolks, cream and half & together and pour over. Place in the oven and turn down to 375°, bake for about 35 minutes until puffed and golden.

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