Quiche with Squash, Cheddar and Pecans

Welcome to my kitchen, where the seasons set the rhythm of our recipes. As a passionate cook, I love exploring seasonal flavors and creating comforting dishes that warm both heart and soul. Today, I’m sharing a squash, pecan, balsamic onion and cheddar quiche, perfect for celebrating the flavors of autumn. Whether you are lactose intolerant or simply love cheese, this quiche can easily be adapted to suit every palate. Get ready to be transported into a world of rich, comforting flavors, where each bite is an invitation to indulge.

Ingredients:

• 1 homemade shortcrust pastry (or store-bought, lactose-free if needed)

• 500 g squash (kabocha, butternut, etc.), diced

• 100 g pecans, roughly chopped

• 150 g grated cheddar (or a lactose-free plant-based alternative)

• 4 eggs

• 200 ml liquid cream (plant-based if needed)

• 2 onions, thinly sliced

• 2 tablespoons balsamic vinegar

• Salt and pepper, to taste

• A pinch of grated nutmeg

Preparation Steps:

Cook the squash in a steamer or in boiling water until tender. Drain and set aside.

In a pan, gently cook the sliced onions with butter or margarine until soft and caramelized. Add the balsamic vinegar and let simmer until the onions are rich and glossy.

In a large bowl, combine the cooked squash with the eggs, grated cheddar, cream, salt, pepper, and nutmeg.

Preheat your oven to 180°C (350°F).

Place the pastry in a greased and floured tart pan. Pour the squash mixture over the crust.

Spread the caramelized onions on top, then sprinkle with chopped pecans.

Bake for about 35 minutes, until the filling is golden and the crust is fully cooked.

Once baked, allow the quiche to cool slightly before slicing and serving.

Your seasonal squash, pecan, balsamic onion and cheddar quiche is now ready to enjoy. Savor this comforting and flavorful dish!