October 2009 -  I wanted a recipe to make the best of my home grown butternut squash and better still, this one also lets me use my own sun-dried tomatoes, thyme and free range eggs.   Very tasty....
The recipe was originally designed for 6 individual 9 cm tarts but I just made a single quiche instead.

Squash, goats' cheese & sun-dried tomato quiche

1 home-made or shop bought 7 inch savoury pastry case
3 tablespoons olive oil
1 large onion, halved and thinly sliced
350g prepared butternut squash, cut into 1-2 cm dice
2 teaspoons chopped thyme leaves
150g goats' cheese, crumbled roughly into 1-2 cm pieces
100g sun-dried tomatoes in oil, drained and roughly chopped
200ml double cream
2 large eggs
2 tablespoons snipped chives
sea salt and freshly ground black pepper
 

1. Heat oil in a frying pan and add the onion with a pinch of salt.  Cover, reduce to low heat and cook, stirring once or twice, for 10-12 minutes until softened but not browned.

2. Add squash and cook over medium heat, uncovered and stirring occasionally until the squash is tender and lightly browned.

3. Add thyme, stir a few minutes more, then take off heat and let cool.

4. Arrange squash, cheese and tomatoes in the pastry case.

5. Beat together cream and eggs, add chives, season with salt and pepper.  Carefully pour the mixture into the pastry case.

6. Bake in hot oven at 190C (375F) for about 30 minutes, until set and puffed up.  Allow to cool slightly before serving.  Enjoy!!

Notes:
1) My sun-dried toms weren't in oil.
2) Being weight and fat conscious, I used low-fat creme fraiche instead of double cream (I'm sure full or low fat greek yogurt would also be good).
3) Substituted dried chopped chives as I had no fresh ones.

Variation:
I've varied the above recipe, replacing the goats' cheese with 100g feta cheese, the double cream with single cream and the tomatoes with 20g of sun-dried mixed veg with chilli, reconstituted.  This last item really packs in taste.