Squash, Caramelized Onion And Goat Cheese Quiche

Preheat the oven to 200°C / 400°F and place the rack in the centre. Line a baking sheet with parchment paper, then set aside.

Toss the squash pieces with 1 tbsp olive oil, salt and pepper in a large bowl. Spread them out on the baking sheet so that they are well spaced out. Bake for 25 to 30 minutes, until the pieces are tender but still firm.

Meanwhile, heat the remaining olive oil with the butter in a Fry Pan over medium heat. Add the onions, season and cook over low heat for 20 to 25 minutes, until the onions are soft, translucent and caramelized. Remove from heat and allow to cool.

Reduce the oven temperature to 175°C / 350°F.

On a floured work surface, roll out the shortcrust pastry, then line the Pie Dish with the pastry. Prick the bottom of the pastry with a fork.

Blind bake for 20 minutes, then remove the paper and weights and continue cooking for 5 minutes.

In a large bowl, whisk the eggs until loosened, then add the cream and thyme and whisk again. Season generously with salt and pepper.

To assemble the quiche, spread the caramelized onions over the bottom of the pastry, sprinkle with half the goat cheese, then arrange the squash wedges in a rosette pattern. Pour the egg mixture between the squash wedges, then sprinkle with a little more goat cheese and fresh thyme.

Bake for 45 minutes, or until the quiche is lightly browned and the centre is just set.

Let stand for 40 minutes before removing from the Pie Dish to allow the quiche to set. Cut into wedges and serve.