I think you all know by now how much I love quiches of all sortes. There's plenty of recipes of quiche on my blog. Spring, Summer, Fall, Winter, I don't care, I'm making quiches!

Let's talk about this quiche, shall we? Sweet and savory combo, sort of. Roasted butternut, spinach and strong gorgonzola. Covered in a fluffy quiche batter with parmesan in it. I know, so good, right? It's fairly quick to make, you can also steam the butternut but I like them better roasted, it's sweeter.

Butternut, spinach and gorgonzola quiche (serves 4-6) :

• 1 short pastry dough
• 150g gorgonzola
• 2 handfuls spinach
• 200g butternut squash
• 5 eggs
• 1 tbsp sour cream
• 2 tbsp milk
• 25g grated parmesan
• Salt and pepper

Preheat the oven at 180°C/350°F.

Chop the butternut in cubes. Spread the cube onto a baking sheet. Add salt, pepper and a bit of olive oil. Mix well.  

Bake for 15-20 minutes.

Meanwhile, put the spinach in a pan and heat on medium until all the water has evaporated.

In a bowl, mix the eggs, parmesan, sour cream, milk and season with salt and pepper.

Roll out the dough in a pie dish and poke the bottom with a fork.

Add the cubed butternut, spinach, cubed gorgonzola to the dough. Pour the quiche batter over the ingredients.

Bake at 180°C/350°F for 20-25 minutes.

Serve warm or at room temperature.