Crown Prince Squash & Blue Cheese Quiche

Serves

6 People

Cooking Time

120 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Recipe by Ceri Jones

For these quantities you will need a 22-24cm quiche tin – stainless steel tends to work better than glass. For anyone stuck on lining a tart tine. This video may help.

Ingredients

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

Instructions

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.