Butternut Squash Pie Crust

for mushroom tartlets (2 portions) - 6 oz baby Bella mushrooms, quartered - 2 sprigs thyme, fresh - 1/4 onion, thinly sliced - 1 tbsp olive oil - 1/2 tsp kosher salt - 1/4 tsp black pepper, ground - 2 oz heavy whipping cream - 4 tbsp Parmesan cheese, grated Caramelize sliced onions. Reserve. Quarter mushrooms. Sauté them on high heat till brown. Mix half the onions, add cream and thyme, turn off the heat. Remove 15-minutes-baked crusts from the molds. Bake them for another 15 minutes. Fill them with mushrooms, sprinkle with grated cheese and serve hot. for smoked chicken quiche (2 portions) - 6 oz smoked chicken breast, shredded - 1/4 onion, thinly sliced - 3 egg yolks - 2 oz heavy whipping cream - 1/4 tsp kosher salt - 1/4 tsp black pepper - 4 tbsp Parmesan cheese, grated Sprinkle the bottom of the crust with 1 tbsp of grated cheese. Mix egg yolks, cream, and seasoning. Add shredded chicken and the second half of caramelized onions. Mix. Fill tartlets with the mixture. Sprinkle the top with the rest of the grated cheese. Bake for another 15 minutes. Serve hot. for fresh goat cheese tartlets (2 portions) - 4 oz fresh goat cheese - 2 tbsp sun-dried tomato pesto - 10 cherry tomato halved - 2 tsp pine nuts - 2 tbsp sunflower shoots - 2 tsp arugula microgreens - 2 tsp scallions, thinly sliced - 2 tsp chives, minced Remove 15-minutes-baked crusts from the molds. Bake them for another 15 minutes. Mix fresh goat cheese with sun-dried tomato pesto and scoop it into the tartlets. Garnish with tomatoes, greens, and pine nuts. Serve warm.