A Quiche that Celebrates the Flavors of Fall with Sweetness and Crunch!
You can also try this recipe with walnuts instead of hazelnuts. Feel free to add 1 tsp of honey if you like.
Ingredients
For 6 servings:
- Shortcrust pastry – 1 whole
- Red kuri squash – 400g
- Goat cheese – 100g
- Crushed hazelnuts – 50g
- Eggs – 3
- Heavy cream – 200 ml
- Olive oil – 1 tbsp
- Salt, pepper, nutmeg – a pinch each
Preparation
Total time: 1 hour and 15 minutes
- Preparation time: 15 minutes
- Cooking time: 1 hour
Steps
- Oven Preheating
Preheat the oven to 355°F (180°C). Roll out the pastry and fit it into a tart pan.
- Preparing the Filling
Peel and chop the red kuri squash into cubes. Roast them for 25 minutes with some olive oil.
In a bowl, whisk the eggs with the cream, salt, pepper, and nutmeg.
Arrange the squash cubes on the pastry. Crumble the goat cheese over them and sprinkle with hazelnuts.
Pour the egg and cream mixture over everything. - Baking
Bake in the oven for 30 minutes.
This quiche perfectly blends the sweet, earthy notes of autumn with a delightful crunch, making it a wonderful meal for any fall day.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.