Do you ever have a day when you think “oh look! I am, in fact, awesome”? I don’t mean this to sound conceited. I have a lot of days when I think I am really not awesome, but every now and then there comes a day when I get the babe down for a nap and have time to clean up after breakfast, mop the floors, bake a quiche, wash the dishes, pack a picnic lunch, and still have time to start a blog post before she wakes up.

I won’t lie – mostly this is her doing. If she weren’t tired, she wouldn’t have taken the nap, leaving me with all this free time. And if she’d woken up early, I would most definitely have that not-so-awesome feeling that comes with chores left half-done. But wait – today is an awesome day!

The quiche is experimental – loosely based on Molly Katzen’s mushroom and onion quiche from the Moosewood cookbook, mine has spinach, onions, and delecata squash, with mozzarella and cheddar cheeses instead of swiss. Yum!

Delecata and Spinach Quiche

1 pie crust (mine is a whole wheat Wholly Wholesome)
1 delecata squash
1 small onion
1 bunch baby spinach
3 eggs
1 cup milk
2 tbs flour
1 – 1 1/2 cups shredded cheese (mozzarella and cheddar)
pinch each thyme and sage
salt and pepper
1/2 tsp dry mustard

Peel and boil the squash. When it’s done, add the spinach (well rinsed) to the water for just a few seconds until it is wilted. Drain it all. In the same pot, melt some butter and cook the onion a few minutes until tender. Add salt, pepper, mustard, and herbs. Remove from heat. When the squash and spinach have cooled, gather together the spinach and squeeze out the water. Chop it coarsely.

Shred cheese into the prepared crust. Top with onions, squash and spinach and toss together. In a medium bowl, whisk together eggs, milk, and flour. Pour over the crust. Dust with paprika.

Bake at 375 for 45 minutes (if you’re using a store bought crust in an aluminum pan, put it on a cookie sheet, as these tend to be bendy).