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.
MAKING THE PASTRY
Make the pastry by sifting the flour,salt and baking powder together.
Rub the butter into the flour mixture and mix in the grated cheese if using.
Mix in the egg yolk and iced water and stir into the mixture.
Mix gently until the you can form a ball with the dough. Do not handle the dough too much.
Chill in the fridge for 10 minutes.
FILLING AND BAKING
Press out the chilled pastry 9 inch / 23cm quiche tin.
Whisk eggs and cottage cheese together
Add the roasted butternut mixture,cooked spinach and olives to the egg mixture and pour into the pressed dough.
Bake at 356°F / 180°C for 25 to 30 minutes until set and firm to the touch.
You can cover it loosely with foil if you find that it is browning too quickly before it is baked.