Butternut Squash and Goat’s Cheese Quiche with a Flaky, Almond Flour Crust

Ingredients

• Serves 6-8
• For the pastry
• 100g (3.5 oz) plain flour
• 50 g (1.8 oz) almond flour (or powder)
• 75 g (5 tablespoons) cold butter, cut into cubes
• 1 egg yolk
• ¾ teaspoon salt
• For the filling
• 500 g (1 lb) butternut squash
• 28 g (2 tablespoons) butter
• 20 cl (7 fl oz) almond milk
• 100 g (3 ½ oz) firm goats cheese
• Salt and freshly ground pepper
• ½ teaspoon nutmeg
• 3 medium eggs

Instructions

1. 22 cm (9-inch) tart pan with removable bottom, greased and the base lined with parchment paper.
2. In the bowl of a food processor fitted with a metal blade, combine the flours and salt, then add the butter. Process until the mixture resembles coarse meal, 8 – 10 seconds.
3. Add the egg yolk and pulse until the dough holds together. Shape the dough into a disk and wrap in plastic wrap. Chill for 30 minutes.
4. While the dough is resting, peel, deseed and cut the butternut squash into 1-inch cubes. Melt the butter in a medium size sauce-pan, add the squash and briefly sauté. Add 1 cup of water to the pot, bring to a boil, then turn down the heat, cover and gently simmer until the butternut is fork tender, about 20 minutes. Strain and using either an immersion blender or working in batches in a blender, purée the squash until smooth.
5. Preheat oven to 180° C (350 ° F) Remove the pastry dough from the refrigerator and knead to soften it up. Roll out on a floured surface and line the tart pan. If the dough cracks or breaks, just press it together again.
6. In a medium size bowl, add the almond milk, cheese, puréed squash, salt, pepper and nutmeg. Whisk to blend then taste and adjust the seasoning. Whisk in the eggs and pour into the prepared tart shell.
7. Bake 20-25 minutes or until set. Remove and serve warm.