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Gluten Free Butternut Squash And Sage Quiche
This is my version of Clair Ptak's Butternut Squash Quiche. Mine does not have a crust and I added goat cheese. These flavors together are truly delicious. This makes for a nice breakfast or lunch dish.
Prep Time: 00:30
Cook Time: 01:45
3 eggs 3/4 cup heavy cream
1/2 cup whole milk
2 good pinches of salt
plenty of cracked black pepper
1/2 butternut squash
3 sprigs of thyme
1 head of garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup goat cheese
10 sage leaves
1Add eggs one at a time, to a mixing bowl, mixing until fully incorporated.
2Whisk in the cream and milk.
3Season with the sea salt and plenty of cracked black pepper.
5Preheat oven to 390 degrees.
6Line a baking sheet with parchment paper. Peel and slice your butternut squash into 1/4-inch pieces, then spread them out on the lined baking sheet and sprinkle with the thyme.
7Slice the head of garlic through its middle, revealing the cross section of cloves. Place on the sheet too, and sprinkle with olive oil, salt, and pepper. Bake for 35 to 40 minutes, until soft.
8Turn the oven down to 355°F. Fill a 9 inch baking dish with the roasted squash slices and squeeze the roasted garlic out of its skin onto the squash. Pour the egg and cream mixture over the top.
9In 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 over the quiche.
10Sprinkle chunks of goat cheese over entire dish.
11Bake for about 50 to 60 minutes until souffléd and golden. Leave to rest for 15 minutes or serve at room temperature.
12Let cool and serve.
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