Butternut Squash and Goat's Cheese Quiche

 

This bake was one inspired by a trip to a National Trust property on the way back from our holiday a few months ago. The quiche is filled with a base of rosemary flavoured butternut squash cubes topped with tangy soft goats cheese. It's definitely not one for someone who dislikes goats cheese as the flavour is very strong, but this can soon be replaced with a different cheese such as brie if preferred. A word of warning when baking, err on the side of caution when pouring in the egg filling as I managed to slightly over fill it which led to a bit of leakage down the side and out the bottom of the tin. I was worried that I'd end up with a soggy bottom, but fortunately managed to avoid this and, due to a good blind bake, have a wonderfully crispy base. 

Recipe - Serves 4 

For the pastry: 

• 120g plain flour
• 50g butter, diced
• 1/4 tsp salt
• 1/2 tbsp lemon juice
• 2-3 tbsp water

For the filling: 

• 300g butternut squash, peeled and cubed 
• Dried rosemary 
• Vegetable oil
• 125g soft goats cheese, cubed
• 2 eggs
• 120ml milk
• Salt and pepper, to taste

Put the flour and salt in a bowl and add the butter. Rub in to form breadcrumbs. Add the lemon juice then enough water to form a rough dough. Bring together and turn out onto a work surface. Knead for a few seconds to smooth. Wrap in clingfilm and chill in the fridge for 30 minutes.

Remove the pastry from the fridge and roll out to a 5mm thick round large enough to line an 18cm loose-bottomed flan tin on a lightly floured surface. Lift the pastry into the tin and press into the corners. Ease the pastry up the sides and the edges over the sides. Chill for 30 minutes.

Meanwhile, put the butternut squash in a roasting dish and drizzle with oil. Sprinkle with dried rosemary. Roast in the oven at 200C for 20-25 minutes until soft and browned. Remove and cool. 

Prick the base with a fork and line with baking paper. Fill with baking beans and bake on a preheated baking tray for 15 minutes at 200C, then remove the baking beans and bake for a further 10 minutes util firm and just browning. Remove and leave to cool. Trim the edges with a sharp knife to neaten. 

Fill the bottom of the pastry case with the toasted butternut squash. Top with the goats cheese. Whisk the eggs and milk in a jug and season with salt and pepper. Pour it over the cheese to fill the pastry case, taking care to not overfill it (you may have a bit left). Bake at 180C for 20-25 minutes to set and browned. Remove and leave in the tin to cool before gently removing by placing on an upturned bowl and lifting off the base.