Winter squash variety are so beautiful to look at, it’s crazy how delicious they are as well. This quiche combines delicata squash with butternut squash and sweet potato, but you can use any combination of squash, such as acorn or kabocha squash, and add yams or carrots. It will all be beautiful and tasty.
Winter squash, goat cheese and turmeric quiche
Course: Pastries u0026amp; BreadsCuisine: Israeli, FrenchDifficulty: Medium8
servings30
minutes1
hour20
minutes1
hour50
minutesUse any combination of winter squashes for this quiche, the more variety will only make it more interesting and beautiful.
Any leftover roasted squash you’ll have will be gone in no time, since they’re just so delicious, so don’t worry too much about the size or weight of the squash/sweet potato you’re using.
To blind bake the quiche (meaning, first baking the shell without the filling) you will need about 3 cups of dried legumes (chickpea, beans) or pie weights. Putting the weight on the crust while blind baking it will prevent it from puffing or shrinking.
INGREDIENTS
- For the crust
1⅓ cups flour
8 tablespoons cold butter, cut into pieces
½ teaspoon kosher salt
Pinch nutmeg
¼ cup ice cold water
- For the filling
1 delicata squash
1 baby butternut squash, or ½ butternut squash
1 medium sweet potato
Oil spray, such as PAM
Kosher salt
3 large eggs
1 egg yolk
¾ cup heavy cream
4 oz. soft goat cheese (chèvre) crumbled
½ cup finely grated parmesan
½ teaspoon turmeric
Pinch ground black pepper
1 teaspoon fresh thyme or oregano leaves (optional)
DIRECTIONS
- To make the crust put flour, butter, salt and nutmeg in a bowl of a food processor and mix to create fine grains. Add ice cold water and mix to create crumbs. Transfer crumbled dough into a medium bowl and knead briefly to form a ball of dough. Wrap the dough with plastic wrap, flatten the ball into a disk and put in the fridge for 30 minutes.
- Grease a 9 or 10 inch pie dish that’s 2 inch dip. Take the dough out of the fridge, lightly flour the working surface and a rolling pin and roll the dough to round larger than the pan, enough to cover the sides and bottom. Gently lift dough and place on the quiche pan, press it to the bottom and sides. Use a knife to trim the extra dough. Use a fork to prick the dough. Wrap in plastic and put in the fridge up to a day.
- Oven to 350 F degrees. Grease a large rimmed baking sheet.
- Half, remove seeds and slice delicata squash to ¼ inch slices. Arrange on the baking sheet. Peel butternut squash, cut in half lengthwise, remove seeds, and slice to ¼ inch slices, then arrange on the same baking sheet. Peel and slice the sweet potato the same way and add to the baking sheet. Spray squash and potato with oil, sprinkle with a little salt and roast in the oven for 20 minutes until veggies are fork tender. Transfer to a cooling rack.
- Reduce oven heat to 325 F degrees.
- Remove pie dish from the fridge, cover with aluminum foil, fill the pie with dried beans or pie weights and bake for 15 minutes.Gently remove beans and foil and bake for another 5 minutes, then remove quiche from the oven.
- Mix the eggs, egg yolk, heavy cream, goat cheese, parmesan, turmeric, black pepper and ½ teaspoon salt in a medium bow. Set aside.
- Arrange layers of the squash and sweet potato over the quiche dough in a random order until it riches the height of the quiche. If you have extra squash, just snack on it! Pour cheese mixture on top and sprinkle with thyme leaves, if using.
- Bake for 45 minutes or until the egg mixture is firm. Let set for 10 minutes before serving.
- Keep any leftover quiche covered in the fridge for up to 3 days.
