Butternut squash and goats cheese quiche Emma Gascoigne Riddick here is it especially for you  - mwah x

Roast a chopped butternut squash skin and pips removed with a chopped onion, garlic and thyme for about 45 mins.  For the pastry 8oz of gram flour, 1 egg, 3/4 oz of butter and one tablespoon of cold water plus a pinch of salt.  Mix together to make the pastry and then rest in the fridge wrapped in cling film for 15 mins.  Roll out between cling film and line a quiche tin.  If you have an aga no need to blind bake the pastry case but if you don’t , add a piece of baking parchment and blind bake for 10/15 mins.  In a bowl mix together 200ml of creme fraiche full fat and 4 eggs, add seasoning a teaspoon of chilli flakes and combine together with a whisk.  Place the roasted squash and onions in the the pastry case with the creme fraiche and egg mixture with slices of goats cheese on top Bake for around 35 mins ish at 180