This goat's cheese and butternut squash quiche is rustic and filling. Enjoy with a baked potato and a salad for a lovely meal.
6 people made this
1 packet ready rolled shortcrust pastry
1/2 butternut squash, finely diced
2 white onions, finely chopped
2 cloves garlic, minced
4 egg yolks
250g mascarpone cheese
100ml double cream
275g crumbled goat's cheese
salt and pepper, to taste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 160 C / Gas 2/3. Grease a 20cm loose bottomed tart tin.
Line the tart tin with the ready rolled shortcrust pastry and press gently into the edges. Do not trim at this stage. Line with baking parchment and fill with dried beans.
Bake blind in the preheated oven for 8 to 12 minutes until light golden brown. Remove from the oven and cool. Discard the beans and baking parchment. Keep the oven on.
Meanwhile, bring a saucepan of water to the boil and cook the diced butternut squash until tender. Remove from the heat and drain.
In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until soft then spread into the base of the pastry case. In a bowl, mix the eggs, yolks, mascarpone cheese and cream. Then add the goat's cheese, stir to mix well and season. Pour into the tart tin. Sprinkle the chervil and spring onions on top.
Bake in the oven for 40 to 45 minutes until firm and golden brown. Remove from the oven and trim any excess pastry. Serve warm or cold.