Butternut, spinach and gorgonzola quiche
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.