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
2 leeks, chopped
4 cloves of garlic, minced
(2) 1/4 tsp salt and (2) 1/4 tsp pepper
7 oz SCD yogurt
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 …
Blind bake your pie crust (instructions here).
Preheat oven to 400*. While you wait, cube butternut squash and toss in EVOO and salt/pepper. Roast for 20-30 minutes.
Heat oil in a medium pan and sauté leeks and garlic. Add 1/4 tsp salt and pepper.
In a medium bowl, add shredded cheese, eggs, milk, and yogurt.
Once squash and leeks have cooled, add to egg mixture.
Pour egg mixture into the crust and bake for 30-40 minutes. Allow to cool.
Best served immediately while still warm.