Spicy Gouda, Butternut Squash & Leek Quiche

You’ll need …

• 1 1/4 c spicy 3 chile pepper gouda, freshly shredded (or any other kind of Gouda)

• 1 lb butternut squash, cubed

• EVOO

• 2 leeks, chopped

• 4 cloves of garlic, minced

• (2) 1/4 tsp salt and (2) 1/4 tsp pepper

• 7 oz SCD yogurt

• 5 eggs

• 1/2 c soy milk

Oat flour pie crust

• 1 1/2 c oat flour

• 4 Tbsp cold butter

• 4-5 Tbsp ice cold water

What to do …

1. Blind bake your pie crust (instructions here).

2. Preheat oven to 400*. While you wait, cube butternut squash and toss in EVOO and salt/pepper. Roast for 20-30 minutes.

3. Heat oil in a medium pan and sauté leeks and garlic. Add 1/4 tsp salt and pepper.

4. In a medium bowl, add shredded cheese, eggs, milk, and yogurt.

5. Once squash and leeks have cooled, add to egg mixture.

6. Pour egg mixture into the crust and bake for 30-40 minutes. Allow to cool.

7. Best served immediately while still warm.

enjoy!