For these quantities you will need a 22-24cm quiche tin – stainless steel tends to work better than glass.
Pastry
- 125g butter, very cold from the fridge and cubed
- 200g plain white flour
- 4-5 tablespoons of cold water
Filling
- 1 squash wedge, chopped into smaller pieces, you can leave the skin on if easier
- 2 red onions, thinly sliced
- A large handful of chard, shredded
- A few sprigs of fresh thyme
- 3 eggs
- 150ml double cream
- 125g blue cheese such as stilton, crumbled
- Pinch nutmeg
- Sea salt and black pepper
Method
- Pre-heat your oven to 180C
- First roast your squash pieces in a little oil at and salt in the oven for around 40 minutes, allow them to cool and then remove the peel.
- Meanwhile make your pastry. Place the flour into a large bowl, add the butter, and then rub in with your fingers, until the mixture resembles breadcrumbs. Add the water a tablespoon at a time (you may not need it all) and mix it together into a firm dough. Wrap in clingfilm and chill in the fridge for at least half an hour.
- When the pastry has finished chilling roll out and transfer to a greased tin ready to bake, trimming where necessary. Prick the base with a fork, add a layer of baking paper then some baking beans (I use old dried kidney beans), then blind bake for 15 minutes.
- Meanwhile make your filling. Saute your onions in a little olive oil and salt until very soft, then add the chard and wilt that down too. Add the thyme.
- In a bowl whisk together the eggs, double cream and crumble in the cheese. Season with salt and pepper and a little nutmeg.
- By now the pastry should be ready. Remove the baking beans, then add your onion and chard mix to the pastry case, and pour in the egg and cream mix.
- Bake in the oven for 30-35 minutes until golden on top and the custard is set. Remove from the oven and allow to cool a little before slicing to serve.
For anyone stuck on lining a tart tine. This VIDEO may help
Recipe by Ceri Jones