Autumn Quiche with Butternut Squash and Herbed Goat Cheese
Recipe from the Red Truck Bakery Cookbook
October 25, 2018 by Brian Noyes
Autumn Quiche with Butternut Squash and Herbed Goat Cheese
Recipe created for
Nordic Ware Quiche Pan
Main ingredient
Butternut Squash & Herbed Goat Cheese
Serving size
Makes one 9-inch quiche
Ingredients
Quiche Filling
1/2 recipe Savory Pie and Quiche Crust dough, or 1 store-bought crust
1 tablespoon Dijon mustard
1 (3-pound) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
1 tablespoon plus 2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 medium yellow onion, cut into 1/2-inch dice (about 1 cup)
1 (4-to 5-ounce) log goat cheese, at room temperature
2 teaspoons coarsely chopped fresh rosemary
2 teaspoons coarsely chopped fresh thyme
1 cup half-and-half
2 large eggs
1 cup grated Gruyère cheese
Recipe Preparation
Roll out the pie dough to a round 11 inches in diameter. Gently pick up the round without stretching it and lay it in a 9-inch fluted metal or ceramic quiche pan, letting the sides of the round droop over the pan edge while tucking the dough with your fingers against the bottom of the pan. Fold the overhang back over the edge toward the inside of the pan, squeezing it together as you turn the pan to give the top of the crust a bit more thickness. If using a fluted metal pan, run your rolling pin over the pan, pressing to trim the dough against the top edge of the pan, and remove the excess dough.
Brush the bottom of the crust with the mustard. Chill until ready to use.
Preheat the oven to 400°F.
In a medium bowl, toss the butternut squash with 2 teaspoons of the olive oil, and season with salt and pepper. Spread the squash over a baking sheet and roast for 15 minutes, until golden brown. Let cool.
Reduce the oven temperature to 375°F. Place a raised wire rack inside a rimmed baking sheet.
In a medium skillet, heat the remaining 1 tablespoon olive oil over low heat. when the oil is shimmering, add the onion. Season with salt and pepper. Cook slowly for 10 to 15 minutes, until just translucent. Remove the pan from the heat and let cool.
In a small bowl, mash the softened goat cheese with the rosemary and thyme to combine.
In a separate small bowl, whisk together the half-and-half, eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Place the chilled crust on the prepared baking sheet. Spread the cooled onions evenly over the bottom. Spread the roasted squash over the onions. Evenly distribute spoonfuls of the goat cheese mixture on top. Sprinkle every with the Gruyère, then pour the egg mixture on top. Be careful to pour slowly and not to splash the filling over the crust, or it will turn brown as the quiche bakes.
Bake for 45 to 60 minutes, turning the baking sheet after 30 minutes, until the filling is set and the crust is a deep brown. Let cool before slicing and serving.
