Butternut Squash Quiche

Photo by Chantal D.
Adapted from leitesculinaria.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from leitesculinaria.com

Ingredients

  • Butter, for the tart pan

  • 1 1

    recipe pastry crust

  • 2 tablespoons 2

    tablespoons all-purpose flour, plus more for the work surface

  • 3 large 3

    large eggs

  • 3/4 cup 3/4

    cup (200 grams) heavy cream

  • 1/2 cup 1/2

    cup (115 grams) whole milk

  • 2 2

    good pinches sea salt, or to taste

  • Plenty of cracked black pepper

  • 1/2 large 1/2

    large butternut squash (about 1 1/3 pounds or 600 grams)

  • 3 sprigs 3

    sprigs fresh thyme, leaves removed

  • 1 head 1

    head garlic

  • 2 tablespoons 2

    tablespoons olive oil

  • 2 tablespoons 2

    tablespoons (1 ounce or 30 grams) unsalted butter

  • 10 10

    fresh sage leaves

Directions

1. Preheat your oven to 400°F (200°C). Butter a 9-inch (22-centimeter) deep-dish tart pan or a 10-inch (25-centimeter) tart pan. 2. On a lightly floured surface, roll out your chilled pastry so it’s a little wider than your pan and press it into your buttered tart pan. Line it with parchment paper and fill it with dried beans or ceramic weights, then bake for 25 minutes. Remove the beans and paper and brush the pastry with the beaten egg. Return it to the oven and continue baking for 15 to 20 minutes, until golden. 3. Whisk the flour into one of the eggs to make a paste. Add the remaining eggs, 1 at a time, mixing until fully incorporated. Whisk in the cream and milk. Strain this mixture into a bowl to remove any lumps of flour. Season with the sea salt and plenty of cracked black pepper. This can now rest while you prebake the pastry or it can be made a day ahead, covered, and refrigerated. 4. Meanwhile, line a rimmed baking sheet with parchment paper. Peel and slice your butternut squash into slices 1/4 inch (5-milllimeter) thick and up to a few inches in length and then spread them on the lined baking sheet and sprinkle with the thyme. Slice the head of garlic through its middle, revealing the cross section of cloves. Place that on the sheet, too. Drizzle everything with olive oil and then season with salt and pepper. Bake until the butternut squash is softened, about 30 minutes. Transfer the roasted squash slices to the tart pan and return the baking sheet to the oven until the garlic is softened and has a creamy texture that’s spreadable when you squeeze the tip of the papery husk around each clove. This will probably take at least another 10 minutes, depending on the size of your garlic cloves. Squeeze the roasted garlic out of its skin onto the squash. 5. Turn the oven down to 355°F (180°C). Replace the oily parchment with a fresh piece of parchment paper and place the quiche on the lined baking sheet. 6. Pour the egg and cream mixture over the squash and garlic. In a small frying pan over medium heat, melt the butter until it starts to sizzle and foam. Just as the white milk solids that have settled to the bottom of the pan start to turn golden brown, drop in your sage leaves. Let them sizzle and curl up for a moment, then take the pan off the heat. Drizzle the brown butter over the quiche. 7. Bake the quiche for 50 to 60 minutes, until it’s souffléd and golden. Leave to rest for 15 minutes or serve at room temperature.

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