Butternut, sage & hazelnut quiche
Try our autumnal quiche with butternut squash when hosting a veggie dinner party, plus sage and hazelnut for a festive flavor. An ideal for a meat-free party.
- Prep: 1 hour
- Cook: 1 hr and 50 mins Plus chilling
- More effort
- Serves: 8
Ingredients
For the pastry
For the filling
Butternut, sage & hazelnut quiche method
Step: 1 For the pastry, put the flour, 50g hazelnuts, and ½ tsp salt into a food processor. Give it a quick pulse to diffuse the nuts through the flour, now add butter, and blitz till the mixture looks like rough breadcrumbs. Now add egg and 3 tbsp ice-cold water, and blitz again until the pastry is merging – if the pastry feels dry, then add a tbsp of water and pulse again. Level out into a disc, fold in cling film, and chill in the fridge for about 30 minutes until set.
Step: 2 Turn oven to 200C/180C fan/gas 6. Liquefy the butter in a frying pan. Once foaming, add the sage leaves and cook for a minute or until crisp. Take a slotted spoon and shift it to a plate set aside. Meet oil with the butter in the pan. Lay the squash lumps in a roasting tin, dust over the chili flakes, and some seasoning, now spill over the butter mixture. Sling together so that all the pieces of squash are covered, and now roast for about 35 mins until gentle but holding their shape. Put aside to cool.
Step: 3 On a floured surface roll the pastry into a circle roughly 3mm thick, and use it to line a deep 25cm tart tin. Prick the base all over with a fork, and now return to the fridge for at least 20 minutes to firm up, or chill it in the freezer for some minutes.
Step: 4 For now, chop three-quarters of sage leaves. Whip the cream with milk and eggs in a bowl until it is combined, then add a good grating of nutmeg, season well, then mix through the feta, cooled squash, and chopped sage.
Step: 5 Rule the pastry with baking parchment, fill it with baking beans or dried rice, and bake for about 15 mins till the sides of the pastry are holding their form. Take away the paper and beans and bake for 10 minutes more till the pastry is softly golden. Lessen the oven to 160C/140C fan/gas 3.
Step: 6 Spill the quiche filling into the pastry case, then scatter over the remaining hazelnuts and sage leaves. Take back to the oven for 40-50 mins or till the filling is just set. Before serving cool at room temperature, and serve
