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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted squash and goat cheese quiche. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted squash and goat cheese quiche is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Roasted squash and goat cheese quiche is something that I’ve loved my whole life. They are fine and they look fantastic.

Heat the butter in a frying pan. 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. In a frying pan over a medium heat, melt the butter and add the onion and garlic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 1 tbsp oil
  3. Take Handful cavolo nero roughly chopped
  4. Get 1.5 large leek sliced
  5. Take 1 large tsp fresh thyme
  6. Make ready 2 eggs
  7. Prepare 50 g butter
  8. Prepare 200 ml single cream
  9. Get 100 g creme fraiche
  10. Prepare 60-70 g goat cheese
  11. Prepare 1 already rolled short crust pastry
  12. Make ready 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.

Instructions 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.

Whisk together the eggs, milk, salt, and pepper. Pour over the veggies and goat cheese, being careful not to overfill the crust. 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.

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