Roasted squash and goat cheese quiche
Roasted squash and goat cheese quiche

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, roasted squash and goat cheese quiche. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Roasted squash and goat cheese quiche is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Roasted squash and goat cheese quiche is something which I’ve loved my entire life.

Squash & Goat Cheese Quiche with Almond Crust Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free. Heat the butter in a frying pan.

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted squash and goat cheese quiche using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted squash and goat cheese quiche:
  1. Get Small pumpkin or 1/4 butternut squash cubed
  2. Make ready 1 tbsp oil
  3. Prepare Handful cavolo nero roughly chopped
  4. Make ready 1.5 large leek sliced
  5. Get 1 large tsp fresh thyme
  6. Get 2 eggs
  7. Get 50 g butter
  8. Prepare 200 ml single cream
  9. Get 100 g creme fraiche
  10. Get 60-70 g goat cheese
  11. Take 1 already rolled short crust pastry
  12. Prepare Salt and pepper

Toss together squash and oil on a rimmed baking sheet. Scatter the roasted vegetables in an even layer in the prepared pie crust. Whisk together the eggs, milk, salt, and pepper. Pour over the veggies and goat cheese, being careful not to overfill the crust.

Steps to make Roasted squash and goat cheese quiche:
  1. Roast the oil coated squash or pumpkin on 180C fan until starts to brown a little
  2. Line the pastry to the quiche dish and pierce it with fork. Blindbake the shortcrust pastry for 20 min with baking beans. Remove the paper and beans after and bake it for another 5 min.
  3. Heat the butter in a frying pan and add the leek and cavolo nero. Cook until soft. Add the roasted squash and put it aside.
  4. Mixed cream, creme fraiche, eggs salt and pepper and thyme.
  5. Add the veg to the baked pastry. Placed the goest cheese over the veg. Pour the cream mix over the veg and bake the quiche for 45min on 180C fan, until lightly golden brown. Leave it to cool for about 15 min before slicing.

The squash is roasted to bring out its natural sweetness, and roasted garlic punches up the flavor. Cheese and sour cream add creamy richness without making the dish too heavy. Serve the quiche as a standalone light meal, or with fruit salad and potatoes for a brunch feast. Life looked much different back then. We were living on a small island in the Caribbean called Virgin Gorda.

So that’s going to wrap it up for this exceptional food roasted squash and goat cheese quiche recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!