Butternut Squash and Onion Quiche.

Butternut Squash and Onion Quiche.

Serves 4.

Equipment:

20cm loose bottomed tart tin.

                For the pastry.

-200g plain flour,

-100g chilled butter,

-1 egg yolk (reserve the white)

Put the above ingredients in a food processor, process to combine. If there are too many dry crumbs left, add

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the mixture to a smooth dough.

Roll out the pastry to fit the tart tin, prick with a fork, refrigerate 20 minutes to set the butter.

               For the Butternut Squash.

Oven at 200c fan forced.

Roast,

-500g butternut squash, cut into 3cm chunks, with

-1 small red onion, 

-olive oil,

-salt/pepper.

Bake 25- 35 minutes, until cooked through. Leave aside until needed. Get on with the next bit.

                For the cream filling.

-3 eggs, whisked with

-120ml milk,

-75ml cream,

-salt/pepper. Leave aside.

-100g grated Cheddar, leave aside.

When the pastry is ready. 

Blind bake in 180c oven for 15 minutes, remove the baking beans and greaseproof paper, brush the part cooked pastry with

-reserved egg white.

Cook for 10 minutes.

                 To assemble,

Spoon 

-butternut squash/onion mix on to the pastry base, pour in

-milk/cream mixture, top with

-grated cheese.

Bake in 180c fan forced oven for around 30-35 minutes. 

Leave to firm up for 15-20 minutes before serving.