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

Hello, I’m Elise. Today, I will show you a way to make roasted squash and goat cheese quiche recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Roasted squash and goat cheese quiche Recipe

Roasted squash and goat cheese quiche is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Roasted squash and goat cheese quiche is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook roasted squash and goat cheese quiche using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted squash and goat cheese quiche:

  1. Take Small pumpkin or 1/4 butternut squash cubed
  2. Make ready 1 tbsp oil
  3. Prepare Handful cavolo nero roughly chopped
  4. Take 1.5 large leek sliced
  5. Get 1 large tsp fresh thyme
  6. Get 2 eggs
  7. Take 50 g butter
  8. Make ready 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

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.

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