Indulge in the savory elegance of Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust. This dish combines tender, caramelized butternut squash cubes with creamy goat cheese and delicate, salty prosciutto, all nestled in a flaky, golden all-butter crust. Each bite offers a perfect balance of flavors and textures, from the rich custard filling to the crispy prosciutto accents. Ideal for brunch or a cozy dinner, this quiche promises to delight with its harmonious blend of seasonal ingredients and buttery pastry perfection.

Why You’ll Love it:

Flavor Harmony: Experience a symphony of flavors with the sweet roasted butternut squash, tangy goat cheese, and savory prosciutto, perfectly complemented by the rich, buttery crust.
Versatility: Perfect for any meal of the day, whether as an impressive brunch centerpiece or a comforting dinner option alongside a fresh salad.
Texture Delight: Enjoy the contrast of creamy goat cheese, tender squash, and crispy prosciutto, all held together by the luxurious, flaky crust.
Seasonal Appeal: Celebrate the flavors of fall with roasted butternut squash, a seasonal favorite that adds depth and sweetness to every bite.
Homemade Goodness: Made with an all-butter crust, this quiche promises homemade quality and irresistible aroma straight from your oven.
Impressive Presentation: Its golden, buttery crust and vibrant filling make it a visually appealing dish that will impress guests and family alike.

Ingredients Notes:

Flour: Use all-purpose flour for the crust, which provides the right balance of structure and tenderness. Measure accurately and handle gently for a flaky crust.
Butter: Opt for unsalted butter for both the crust and the quiche filling. Cold butter is key for achieving a flaky crust—cut into small cubes and keep chilled until ready to use.
Ice Water (for crust): Use ice water to bind the dough together. Keeping the water cold helps prevent the butter from melting too quickly, which ensures a flaky texture in the crust.
Butternut Squash: Roast the butternut squash until tender and caramelized to enhance its natural sweetness and texture in the quiche.
Prosciutto: Choose thinly sliced prosciutto for its delicate texture and salty flavor, which adds a savory contrast to the sweet squash and creamy goat cheese.
Goat Cheese: Creamy and tangy, goat cheese melts beautifully into the quiche filling, adding richness and a distinctive flavor.
Eggs: Whisk eggs into the cream to create a silky custard base that binds the ingredients together as it bakes, ensuring a creamy and smooth texture.
Cream: Use heavy cream for its richness, which makes the quiche filling luscious and creamy. It also provides the necessary fat content for a smooth custard texture.

Substitutions & Variations:

Cheese Variations: Experiment with different cheeses like Gruyère, Fontina, or sharp cheddar instead of goat cheese for varying flavor profiles.
Vegetarian Option: Omit the prosciutto for a vegetarian version, or substitute with sautéed mushrooms or caramelized onions for added depth.
Gluten-Free Crust: Use a gluten-free flour blend for the crust to accommodate gluten-free diets. Ensure it’s a blend suitable for baking.
Herb Infusion: Add fresh herbs such as thyme or rosemary to the custard mixture for a fragrant herbal note that complements the squash and cheese.
Nutty Crunch: Sprinkle toasted pine nuts or chopped walnuts over the top before baking for added texture and nutty flavor.
Spinach Addition: Incorporate fresh spinach leaves into the filling for added color and nutritional value, wilted slightly before mixing into the custard.
Caramelized Onion: For a sweeter flavor profile, caramelize onions and layer them on the bottom of the crust before adding the squash and cheese mixture.
Bacon Substitute: Replace prosciutto with cooked, crumbled bacon for a smoky twist that pairs well with the creamy goat cheese.
Spice Infusion: Add a pinch of smoked paprika or cayenne pepper to the custard mixture for a subtle spice kick.

Butternut Squash, Goat Cheese, Proscuitto Quiche

How to Make Butternut Squash Quiche:

Prepare the Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut cold butter into pads and add to the dry ingredients.
- Use a pastry cutter or food processor to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add ice water gradually, folding gently until a dough forms. If the mixture is too dry, add more water 1 teaspoon at a time.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.
- Once chilled, let the dough sit at room temperature for 10 minutes. Roll out the dough on a lightly floured surface with a rolling pin.
- Press the dough into a pie pan, crimp or decorate the edges as desired. Be careful not to overwork the dough or let it sit out too long, as the butter should remain cold until baking for a flaky crust.
- Once crimped, place the crust in the freezer for 20 minutes.
Roast the Squash:
- Preheat the oven to 375°F (190°C).
- Toss cubed squash with oil, salt, and pepper on a baking sheet.
- Roast the squash for 30-35 minutes, tossing halfway through, until tender.
Blind Bake the Crust:
- While the pie dough is chilling, line the chilled crust with parchment paper and fill with dried beans or pie weights.
- Bake at 375°F (190°C) for 10 minutes.
- Remove the crust from the oven, take out the beans/weights and parchment paper. Dock the bottom of the crust with a fork to prevent puffing.
- Bake for an additional 5 minutes until lightly golden. This process, called docking, ensures a crisp bottom crust.
Prepare the Filling and Bake:
- Whisk together eggs, milk, salt, and pepper.
- Fill the partially baked pie crust with roasted squash, crumbled goat cheese, and shredded prosciutto.
- Pour the egg mixture over the filling.
- Bake at 375°F (190°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the quiche to cool for 10-20 minutes before serving.

Tips & Recipe Notes:

Cold Ingredients: Ensure the butter and water are very cold. This helps create a flaky crust by keeping the butter from melting too quickly into the flour.
Handling the Dough: Work quickly and avoid overhandling the dough to prevent the butter from softening too much. This maintains the dough’s flakiness.
Chilling Time: Refrigerate the dough for at least 2 hours (or overnight) before rolling it out. This allows the gluten to relax and helps prevent shrinking during baking.
Freezing the Crust: Before blind baking, freezing the crust for 20 minutes helps maintain its shape and reduces shrinkage.
Even Cubes: Cut the butternut squash into uniform cubes for even cooking. This ensures they roast evenly and caramelize beautifully.
Seasoning: Toss the squash with oil, salt, and pepper evenly to coat before roasting. This enhances the natural sweetness and flavors.
Parchment Paper and Weights: Use parchment paper and pie weights or dried beans to prevent the crust from puffing up. Docking the crust (poking holes with a fork) also helps release steam and keep it flat.
Egg Mixture: Whisk the eggs and milk (or cream) until well combined for a creamy custard base. Season with salt and pepper to enhance the flavors of the filling.
Layering Ingredients: Arrange the roasted squash, crumbled goat cheese, and shredded prosciutto evenly in the partially baked crust before pouring in the egg mixture. This ensures each slice of quiche is flavorful and balanced.
Check for Doneness: Bake until the quiche is set and a toothpick inserted into the center comes out clean. This typically takes 40-45 minutes, but oven temperatures can vary.
Cooling Time: Allow the quiche to cool for 10-20 minutes before slicing and serving. This allows the custard to set fully and makes it easier to slice neatly.
Vegetarian Option: Omit the prosciutto and add more vegetables like spinach or caramelized onions for a vegetarian version.
Garnish: Sprinkle with chopped fresh herbs like parsley or chives before serving for a pop of color and freshness.
Accompaniments: Serve with a side salad dressed with a light vinaigrette or fresh fruit for a complete meal.

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