Name: Butternut Squash, Spinach & Goat Cheese Quiche [vegetarian]
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 550 g butternut squash; 250 g spinach leaves; 300 ml double cream; 3 organic eggs; 100 ml milk; 2 garlic cloves - crushed; 5 sprigs fresh thyme; 150 g goat cheese; 50 g cheddar cheese; 2 Tbsp breadcrumbs; 1 puff pastry; dash of nutmeg; salt & pepper

5 from 1 vote

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A delicate hint of goat cheese, fragrant thyme and a sprinkle of cheddar cheese give this moist and creamy quiche some wonderful flavours.

A delicate hint of goat cheese, fragrant thyme and a sprinkle of cheddar cheese give this moist and creamy Butternut Squash, Spinach & Goat Cheese Quiche some wonderful flavours.

Packed with vegetables, this is a straightforward lunch or dinner option that the whole family can enjoy.

Butternut, Spinach & Goat Cheese Quiche [vegetarian] by The Flexitarian

Butternut Squash, Spinach & Goat Cheese Quiche [vegetarian]

A delicate hint of goat cheese, fragrant thyme and a sprinkle of cheddar cheese give this moist and creamy quiche some wonderful flavours.

5 from 1 vote

DieTARY CHOICEHigh Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 20

Cook Time 25

Total Time 45

Course Tarts, Pies & Quiches

Cuisine French

Servings people

Calories 603 kcal

Equipment

loose bottomed tart tin

2 saucepans

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

550 g butternut squash
250 g spinach leaves
300 ml double cream
3 organic eggs
100 ml milk
2 garlic cloves – crushed
5 sprigs fresh thyme
150 g goat cheese
50 g cheddar cheese
2 Tbsp breadcrumbs
1 puff pastry
dash of nutmeg
salt & pepper

Instructions

Pre-heat the oven to Fan 180°C / 200°C / 350°F / Gas 4.
Roll out the puff pastry to fit a rectangular loose-bottomed tart tin, approximately 31 x 21 x 2 cm (12 x 4.75 x 0.75 inches). Alternatively, you can use a Ø 28cm / 11 inches loose-bottomed tart tin.
Pour the double cream into a saucepan. Add crushed garlic, thyme and goat cheese (rind removed). Bring to the boil, then set aside and leave to infuse.
Heat some salted water in 2 separate saucepan.
Peel and de-seed the butternut. With a sharp knife or a mandoline cut butternut in thin slices (appr. 0.25cm / 0.1 inch).
When the water is boiling add the spinach leaves in one saucepan and sliced butternut in the other.
Cook the spinach for a minute until wilted. Drain well and set aside.
Cook butternut for 2-4 minutes (depending on how thick the slices are) until slightly soft. Drain well and set aside.
Sprinkle breadcrumbs on top of the puff pastry.
Extract as much water a possible from the spinach, then spread evenly on top of breadcrumbs. Season with salt and pepper.
Layer the butternut squash on top of the spinach.
Add milk to the cream mixture and mix in eggs. Blend together with a whisk. Season well with nutmeg, salt & pepper. Remove thyme sprigs.
Carefully pour the mixture on top of butternut. Top the quiche with an even sprinkle of grated cheddar cheese.
Cook for 20-25 mins until golden and set.
Leave to cool for 5 mins before serving.

Nutrition

Serving: 250gCalories: 603kcalCarbohydrates: 36gProtein: 17gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 172mgSodium: 364mgPotassium: 691mgFiber: 4gSugar: 4gVitamin A: 14874IUVitamin C: 31mgCalcium: 254mgIron: 4mg

Find this recipe online:

Butternut Squash, Spinach & Goat Cheese Quiche [vegetarian]

https://theflexitarian.co.uk/recipe-items/butternut-squash-spinach-goat-cheese-quiche-vegetarian/

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Butternut Squash, Spinach & Goat Cheese Quiche [vegetarian]