Mix the oil, onions, garlic, thyme, butternut, and pepper or tomato together in an ovenproof dish and roast for about 20 minutes until the butternut is cooked through and tender. Season with salt and pepper to taste.
While it is roasting toss the chopped spinach in a pan with 1 teaspoon of oil for 5 to 8 minutes until cooked.
Rub the butter into the flour mixture and mix in the grated cheese if using.
Press out the chilled pastry 9 inch / 23cm quiche tin.
Whisk eggs and cottage cheese together
Bake at 356°F / 180°C for 25 to 30 minutes until set and firm to the touch.