![Butternut, Spinach & Goat Cheese Quiche [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/10/Butternut-Spinach-Goat-Cheese-Quiche-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Butternut Squash, Spinach & Goat Cheese Quiche
A delicate hint of goat cheese, fragrant thyme and a sprinkle of cheddar cheese give this moist and creamy quiche some wonderful flavours.
Equipment
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