NO-CRUST SQUASH, CHORIZO, AND GOAT CHEESE QUICHE

This simple quiche is brimming with energy-boosting chorizo and vitamin-packed butternut squash—and is ideal for packing into a lunch bag.

SERVES: 4 PREP: 30 MINS

CHILL: 30 MINS COOK: 1 HOUR 20 MINS

1 butternut squash, peeled, seeded, and diced

1 tablespoon olive oil

7 ounces chorizo, cut into small, irregular chunks

3 eggs

½ cup crème fraîche or sour cream

2 tablespoons fresh thyme leaves

4 ounces semihard goat cheese

sea salt and pepper, to taste

salad greens, to serve (optional)

PASTRY DOUGH

4 tablespoons cold butter, diced

¾ cup whole wheat flour, plus extra to dust

2 tablespoons cold water

1 Preheat the oven to 375°F. To make the dough, put the butter in a mixing bowl, add the flour, and season with salt and pepper. Rub the butter into the flour until it resembles fine bread crumbs. Alternatively, process it in a food processor. Gradually mix in enough water to make a soft but not sticky dough.

2 Lightly dust a work surface with flour. Pat the dough into a disk (see “Chilling Dough” below), then wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

3 Meanwhile, to make the filling, put the butternut squash and oil in a large roasting pan, season with salt and pepper, and toss well. Roast for 15 minutes, then stir and add the chorizo. Roast for an additional 15 minutes, or until the squash is crisp on the edges and tender, and the chorizo is crisp. Set aside to cool.

4 Dust the work surface with more flour. Knead the dough gently, then roll it out to a circle just under 9 inches in diameter. Place on a baking sheet and prick all over with a fork. Bake for 20 minutes. Remove from the oven and, using the bottom of an 8-inch loose-bottom tart pan as a template, cut a circle in the pastry. Set aside to cool.

5 Meanwhile, crack the eggs into a large bowl and lightly beat with a fork. Stir in the crème fraîche or sour cream and thyme and season with plenty of pepper.

6 Line the 8-inch tart pan with parchment paper. Carefully place your cooled pastry circle in the pan, then sprinkle with the chorizo and butternut squash. Pour the egg mixture over them, then crumble the goat cheese on top. Reduce the oven temperature to 325°F. Bake the quiche for 30 minutes, or until the egg in the center is set. Serve warm or cold, with salad greens, if using.

CHILLING DOUGH

Just before you put the wrapped pastry in the refrigerator, shape it into a flat-topped disk—like a big burger patty. This will make it easier to roll.