How to make it

  • Preheat the overn to 180C/gas mark 4.
  • Brush a 22cm tin with butter, roll out pastry and line the tin. Brush it with more butter and bake for 30 mins (or until cooked).
  • Spread the squash over an oven tray, sprinkle with a little oil and salt, and roast for 30 mins.
  • Meanwhile, boil the garlic in a small pan for 3 mins, then drain.
  • Fry the garlic in a couple of tablespoons of oil for a couple of minutes, then add vinegar and 100ml water, and simmer for 10 mins.
  • Add the sugar, herbs and 1/2 tsp salt and simmer for 10 more mins to make a caramelly syrup.
  • Whisk together eggs, creams, 1/2 tsp salt and some black pepper.
  • Put the squash in the pastry case, scatter with garlic (& syrup) and goat's cheese, and then pour over the eggy cream.
  • Turn the oven to 170C/gas mark 3 and bake for 35-45 minutes, until the top is golden brown.

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    " It was excellent "
    divaliscious ate it and said...
    I love the goat cheese addition! This sounds like a wonderful alternative to the old standard quiche lorraine - thanks for the great posting... I will be trying this very soon and let you know how it came out!
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