Three Cheese Butternut Quiche | Donna Hay

Ingredients

• 1.2kg butternut pumpkin (squash) peeled, seeds removed and cut into wedges
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 6 eggs
• 1 cup (250ml) single (pouring) cream
• ½ cup (125ml) milk
• ½ cup (40g) finely grated parmesan
• 200g provolone, sliced
• 1 small bunch sage
• 2 cups (300g) plain (all-purpose) flour
• 1 teaspoon sea salt flakes
• 150g cold unsalted butter, chopped
• ½ cup (60g) grated vintage cheddar
• ¼ cup (20g) grated parmesan
• ½ cup (40g) grated manchego
• 1 egg