Quiche automnale butternut, panais & chèvre

  • 1 puff pastry
  • 700 g (1,54 lbs) butternut squash
  • 400 g (0,88 lbs) parsnips
  • 4 egg
  • 25 cl liquid animal or vegetable cream
  • 1 log of goat cheese or other cheese of your choice
  • old-style mustard
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • olive oil
  • salt and pepper


 

Remove the seeds from the squash, cut into pieces and peel it. Cut into cubes of about 1 cm. Peel the parsnips and cut them into half rings. Place the squash cubes and parsnip slices on a plate or in a dish.

Sprinkle the squash and parsnip with 1 tsp cumin and 1 tsp paprika then drizzle generously with olive oil. Season with salt and pepper, mix well and bake for 20 minutes at 180°C-358, stirring halfway through cooking.

Place the puff pastry in a buttered pie pan and prick the bottom. Brush with old-fashioned mustard, place half of the cubed goat cheese and add the vegetables.

Beat the eggs with the cream, salt and pepper then pour over the quiche. Add the rest of the goat cheese and some Provence herbs before baking for 30 minutes at 180°C-358.

 

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