Butternut Squash Quiche With Taleggio
Servings: 4
Equipment
- 7" loose based quiche tin - or 3-4 small quiches in 3.5 inch tins.
Ingredients
For The Pastry:
- 110 g plain flour plus a little extra for dusting
- pinch salt
- 25 g vegetable fat softened
- 25 g butter softened
- 2-3 tbsp water
For The Filling:
- 250 g butternut squash cut into small cubes
- 2 tsp olive oil
- 200 g taleggio cut into small cubes
- 3 large eggs beaten
- 200 ml creme fraiche or double cream
- salt and pepper to season
- 40 g cheddar cheese
- sage a few fresh leaves, chopped - or 1/2 teaspoon dried sage
Instructions
- Pre-heat the oven to gas mark 5, 375F / 190C. Grease the baking tin(s).
- Sift the flour and salt into the food processor with large blade fitted. Add the fats and pulse until it resembles breadcrumbs. Tip the breadcrumb mix out into a large mixing bowl.
- Sprinkle in some cold water a tablespoon at a time onto your breadcrumb mix and gather together into a ball. It may take 2-4 tablespoons worth of water to do this. Shape the ball of pastry dough into a flattened disc, wrap in plastic and leave in the fridge for 30 minutes to rest.
- Lay the cubes of butternut squash on a baking tray lined with baking parchment. Drizzle with a little olive oil but not too much and bake for around 20 minutes. Remove from the oven and leave to cool.
- When the pastry has rested, roll it out into a circle on a lightly floured surface.
- Line your tin with the pastry, trim the edges with a knife but leave the sides higher than necessary to allow for shrinkage. Prick the base of the pastry case with a fork in rows and fill with baking beans. Bake for around 20 minutes.
- Meanwhile, in a mixing jug, combine the eggs, crème fraiche or cream and seasoning. When the pastry case comes out, allow it to cool for a few minutes then remove the baking beans and sprinkle over the cubes of butternut squash and taleggio. Pour over the egg and cream mixture and lastly, sprinkle over the chopped sage and a little grated cheddar to hold the mix together.
- Return to the oven and bake for 25-30 minutes until firm in the centre. It will puff up quite a lot by the time you get it out but give it ten minutes to sink back before cutting as this makes it easier to cut and remove from the tin. Can be served hot or cold.