Quiche and myself have a love hate relationship. I love the idea of quiche, but I hate that eggy flavour of quiche. So I am always sceptical at ordering quiche at restaurants, but am all for making quiche at home.
This was a meatless Monday dinner, so feel free to adapt the ingredients if you insist on using meat. I would add a little crispy bacon bits to satisfy the carnivore in you, but otherwise just as it is pretty delicious.
Roasted Butternut, Caramelized Onion, Danish Feta & Mixed Herbs Quiche
serves 8 – 10
Enough shortcrust pastry to suit the size of the dish you are using to make your quiche in
1kg butternut roasted (I roasted it the same was I always do when making my butternut soup)
2 large onions, chopped pole to pole
200g Danish feta, roughly crumbled
chopped mixed fresh herbs of choice
1 tsp sugar
1 clove of garlic, diced
200g grated cheddar
Preheat the oven to 180C
I made my quiche in a large spring form tin, you don’t need to grease the tin as the pastry won’t stick.
Roll out the pastry and cut to desired size. You want to ensure that you have a pie like crust for the quiche, so ensure your pastry comes up the sides of the tin. Remember your pastry shrinks when baked so leave a little room for shrinking.
Blind bake for 25 – 30 minutes.
While the butternut is roasting, fry off the onions in a drizzled of olive oil, sprinkle the sugar over the onions and let caramelize, add the garlic and sauté gentle. Do not burn the garlic as this will make your quiche bitter.
Mix the butternut, onions and feta, with the herbs in a bowl, season to taste.
Mix the milk and cream together and add the eggs. Ensure that the mixture is well incorporated.
Place your butternut mixture evenly in the pastry base, pour the milk mixture over, tap the tin once or twice to get the mixture to seep through the butternut, sprinkle cheese over the top and bake for 45 minutes.
Turn your oven up to grill for 2 – 3 minutes just long enough for the cheese to form a nice crust over the top.
Remove and let cool for 5 minutes, release spring form clasp. Let sit for another 5 minutes.