A generous filling of caramelised butternut and salty feta makes this the ideal bake to take to a gathering. Pack the leftovers in for a delicious school or office lunch the next day.
Main INGREDIENTS
- Vegetables
- Eggs
- Flour
- Cheese
Ingredients
Method
Ingredients
For the pastry crust:
- 250g cake flour
- 1 pinch of salt
- 125g butter, cold and cubed
- 45ml milk
For the quiche filling:
- 350g butternut, cubed
- 125ml milk
- 125ml sour cream
- 2 large free-range eggs
- 60g feta cheese
- 2 Tablespoons sage, chopped
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Method
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1For the pastry crust:
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2Preheat the oven to 180°C/gas mark 6. Whisk together the flour and salt. Make a well in the centre and add the butter. Using your fingers, rub together the butter and flour with the tips of your fingers until the mixture resembles fine breadcrumbs. Add the milk and, using a fork, bring the mixture together until a dough forms. Don’t overwork the pastry. Wrap in cling film and press down to form a disk. Refrigerate for 20 minutes.
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3Lightly dust the surface with flour and roll out the pastry to 2mm thick. Lightly grease a Le Creuset 28cm Quiche & Tart Tin and line the base and sides with the pastry. Press the pastry into the dents of the tin and trim off any excess. Prick the base with a fork and cover with baking paper. Fill with baking beans and blind bake for 20 minutes. Remove from the oven. Remove the beans and baking paper. Bake for a further 10 minutes. Remove and allow to cool.
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4For the quiche filling:
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5Preheat the oven to 180°C/gas mark 6. Heat a large frying pan and drizzle with olive oil. Fry the butternut in batches until golden, season it, and set it aside. Whisk together the milk, sour cream and eggs, season, and add the chopped sage.
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6Assemble the butternut over the base of the pastry and sprinkle with feta. Pour the egg mixture over the top and bake for 45 minutes until golden and set but with a slight wobble in the centre. Remove from the oven and cool in the tin on a cooling rack. Serve with a fresh herb salad.
