In a food processor, combine flour and a teaspoon of salt. Pulse to mix.
Add cubed butter and pulse until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice-cold water and pulse until the dough begins to come together.
Transfer the dough onto a clean surface and knead until smooth. Use a bench scraper to gather any remaining dough.
Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Roll out the chilled dough and fit it into a pie pan. Blind bake according to your preferred method.
Preheat oven to 425 degrees.
On a sheet pan, spread out the butternut squash, mushrooms, and leeks. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast the vegetables for about 30 minutes, or until the squash is tender. Reduce oven temperature to 375 degrees.
In a bowl, whisk together eggs, heavy cream, chopped thyme, salt, pepper, and a handful of grated Parmesan cheese.
Arrange the roasted vegetables in the pre-baked pie crust. Distribute chunks of goat cheese evenly over the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring it evenly covers the filling. Top with another layer of grated Parmesan cheese.
Bake the quiche in the 375-degree oven for about 45 minutes, or until the filling is set and the crust is golden brown.
Allow the quiche to cool for about 20 minutes before slicing and serving.
0 servings
Ingredients
Directions
In a food processor, combine flour and a teaspoon of salt. Pulse to mix.
Add cubed butter and pulse until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice-cold water and pulse until the dough begins to come together.
Transfer the dough onto a clean surface and knead until smooth. Use a bench scraper to gather any remaining dough.
Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Roll out the chilled dough and fit it into a pie pan. Blind bake according to your preferred method.
Preheat oven to 425 degrees.
On a sheet pan, spread out the butternut squash, mushrooms, and leeks. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast the vegetables for about 30 minutes, or until the squash is tender. Reduce oven temperature to 375 degrees.
In a bowl, whisk together eggs, heavy cream, chopped thyme, salt, pepper, and a handful of grated Parmesan cheese.
Arrange the roasted vegetables in the pre-baked pie crust. Distribute chunks of goat cheese evenly over the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring it evenly covers the filling. Top with another layer of grated Parmesan cheese.
Bake the quiche in the 375-degree oven for about 45 minutes, or until the filling is set and the crust is golden brown.
Allow the quiche to cool for about 20 minutes before slicing and serving.