Butternut and Blue Cheese Quiche

Butternut and Blue Cheese Quiche Recipe

Ingredients (serve 6 people)

500g butternut squash (peeled, deseeded and cut into 2cm cubes)

2 tablespoons olive oil

100g crumbly blue cheese* (I used Crozier Blue which happens to be a vegetarian cheese)

4 eggs

100ml double cream

salt, pepper

For the shortcrust dough

200g plain flour (plus extra for dusting)

100g diced butter

50g cold water

1 pinch salt

1. To make the shortcrust dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm. Leave to rest in the fridge for at least 30 minutes.

2. Preheat the oven to 200˚C (180˚C Fan).

​In large bowl, toss the butternut cubes with the olive oil, Transfer on a baking tray making sure it is well spread. Place on the middle shelf of the oven and cook for 40 minutes until golden brown turning half way through cooking.

3. While the butternut is roasting, dust a large flat surface with flour and roll out the dough (about 3mm thick). Line a large tart tin with baking paper and then the dough (I use a 30cm diameter dish with removable bottom; if using a quiche dish that will also be the serving dish, skip the baking paper part). Trim the dough on the edge of the tart tin (not too short as it will shrink a bit while cooking). Prick the bottom of the dough with a fork and place it in the fridge while the butternut continues roasting.

4. When the butternut is cooked, take the tray out of the oven and set aside. Turn the oven temperature down to 180˚C (160˚C Fan)

5. In a bowl, whisk the eggs together. Mix in the double cream and season with salt and pepper (blue cheese can be quite salty so I always keep that in mind before adding too much salt).

6. Take your tart tin out of the fridge with your dough now chilled, spread the roasted butternut cubes evenly on the base. Crumble the blue cheese all over. Pour the egg and cream mixture over the squash and cheese. Place on the middle shelf of the oven and bake for 35 to 40 minutes until the crust is golden on the edges and the egg mixture has set. Leave to rest for 5 to 10 minutes before removing the quiche from the tin and transferring onto a large serving plate.

Serve warm slices with a side salad (with a honey dressing to balance the sharpness of the blue cheese and a little sprinkle of walnuts if you feel like it).

Note: * for a vegetarian recipe, make sure the blue cheese is made with vegetarian rennets.

Bon appétit!​