Savory Goat Cheese & Squash Quiche

Photo by PineyCook
Adapted from loveandoliveoil.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from loveandoliveoil.com

Ingredients

  • For Crust:

  • 1

    cup all-purpose flour

  • 1/4

    cup coarse cornmeal

  • 1/2

    teaspoon granulated sugar

  • 1/2

    teaspoon kosher salt

  • 1/2

    cup (1 stick) cold unsalted butter, cut into cubes

  • 2-3

    tablespoons ice water, as needed

  • For Filling:

  • 3

    large eggs

  • 1/4

    cup (2 oz) fresh goat cheese, softened

  • 1/2

    cup whole milk

  • 1

    cup squash puree (use pumpkin or butternut or fresh squash, your choice)

  • 1

    teaspoon chopped fresh thyme

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/8

    teaspoon freshly ground nutmeg

Directions

•To prepare crust, combine flour, cornmeal, sugar, and salt in the bowl of a food processor (or a large mixing bowl if mixing by hand). Pulse to combine. Add cubes of butter and pulse 3-5 times until butter is broken up into lentil-sized pieces. Drizzle in 2 tablespoons of ice water and pulse a few times until dough starts to clump. If necessary, add an additional tablespoon of water until dough comes together. The dough will still appear slightly crumbly, but should hold together when pressed between your thumb and forefinger. •Form dough into a ball then flatten slightly into a disk. Wrap tightly in plastic wrap and chill for at least 1 hour. •Preheat oven to 375 degrees F. •Remove dough from fridge. If it has been chilling longer than an hour you may want to let it sit at room temperature for a few minutes so it is workable. •On a lightly floured surface, roll dough to a 12-inch round. You can also roll the dough between two (lightly floured) sheets of parchment or waxed paper to make for an easy transfer. •Carefully ease dough into a 9-inch tart pan with removable bottom, taking care not to stretch the dough. Trim edges. Line with parchment paper and fill with pie weights. Place tart pan on a baking sheet (sometimes a bit of butter leaks out the bottom) and bake for 20 to 25 minutes or until bottom is set. Remove parchment and weights and bake for another 5 minutes or until bottom is dry and edges are slightly golden. Remove from oven and let cool slightly. •Meanwhile, to prepare the filling, combine eggs and softened goat cheese in a mixing bowl. Whisk well until smooth and no lumps remain. Add squash puree and milk, along with salt, pepper, and nutmeg and whisk to incorporate. Pour into lukewarm crust and bake for 20 to 30 minutes or until center is just barely jiggly and edges appear slightly puffed. Place on a wire rack and let cool for at least 15 minutes before slicing. Serve slightly warm or at room temperature.

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