Squash Quiche
Squash Quiche
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 1/3 cup (75 ml) cold butter, cubed
- 1/4 cup (60 ml) ice water
- 5 cups (1.25 litres) butternut squash, peeled, seeded, and cubed (1 small squash)
- 2 tablespoons (30 ml) olive oil
- 1 onion, chopped
- 8 eggs
- 2 green onions, chopped
- 1 cup (250 ml) 2% cottage cheese
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Remove the dough from the food processor and form into a disc with your hands.
- On a floured work surface, roll out the dough and line a 25-cm (10-inch) quiche dish. Refrigerate for 30 minutes.
Squash Quiche