Savory egg free butternut squash pie with Kale and Goat Cream Cheese
- 200 g wholegrain spelt flour
- 100 g butter
- 1 tbsp goat cream cheese
- 2 twigs of thyme
- ½ tsp (sea) salt
- 1 tbsp cold water
- 3–4 red onions
- ½ tsp olive oil
- 700 g butternut squash puree
- 1/4 tsp coriander
- 1/8 tsp cardamom
- 1/8 tsp allspice
- 1/4 tsp ginger
- 1/2 tsp turmeric
- 1 tsp paprika
- ½ tsp (sea) salt
- 110 g kale (stem removed)
- 130 g goat cream cheese
- 1 tbsp goats milk quark
- 50 g pine nuts
- Add the flour, butter, salt and some thyme to a food processor, and mix till it looks like bread crumbs. Add the cream cheese (can be substituted by an egg) and mix again. Then slowly add water to the mix, while the food processor is still running, till the dough just comes together and forms a clump. Form the dough to a ball, flatten it a bit and wrap it in plastic foil, and let it rest in the refrigerator for about 30 minutes.
- Peel the onions and cut them in half, then slice them length wise in slices of about 3-5 mm wide. Toss with a bit of oil and bake them in the oven at 200 °C (390 °F) for 15 minutes. Make sure they don’t get too much.
- Heat up the butternut squash puree with the spices and a bit of salt, to really incorporate the spices in the puree and get the aromas going. I usually defrost my puree in the pan, and add the spices once the puree is defrosted. Leave the mix on low heat till you are ready to use it. (If you don’t tolerate all of the spices used in this recipe, simply omit them, or replace by spices you do tolerate.)
- Remove the stem from the kale leafs and chop them up as fine as you like. Place the chopped up kale in a colander and pour over some boiling water. This is enough to cook the kale slightly and makes it turn bright green. Rinse with a bit of cold water, and let it drain and cool for a bit. Then squeeze out as much water as possible. Mix the ‘dry’ kale with the goat cream cheese and goats milk quark.
- Take the dough for the crust out of the refrigerator, and roll it out to fit you pie baking pan. Slightly grease your baking pan, and place the dough in the pan, pad out any cracks or holes. Prick it all over with a fork and bake for about 12 minutes at 200 °C (390 °F). Use any left over dough to make decorative border, or freeze it down for a future mini quiche, or simply discard it, your choice.
- Let the pie crust cool down before adding the filling, if you rush you risk the crust breaking when you spread out the kale/cream cheese mix.
- Add the filling. Spread out the kale/cream cheese mix, and spread out the butternut squash puree on top of the layer of kale. Spread out the baked onions and sprinkle with pine nuts. You can add a bit of extra cream cheese to the top of the pie as well if you like.
- Bake the pie for 25-30 minutes at 200 °C (390 °F). This recipe feeds 4-6 people, and you can freeze the leftovers if there is anything left. Enjoy.
This recipe feeds 4-6 people, and you can freeze the leftovers if there is anything left. Enjoy.