Roast Butternut Squash & Fennel Quiche

Roast Butternut Squash & Fennel Quiche

Some would say that the quiche is a summer dish but I would say poppycock to that. For me it’s all about the ingredients that go into it. So I’m kicking off a series of autumnal quiches with this luscious roast butternut squash and fennel quiche.

Truth be told I’m not a big fan of squash, I find them rather bland but I’m roasting them with rosemary and garlic until their true flavour is released.

This is quite frankly the easiest quiche to make because everything is roasted and I’m even using a readymade pastry because i]m feeling particularly lazy but I’m zhuzhing it up with some grated cheese and dried oregano.

Then it’s in with the veg and a simple creamy egg batter and back into the oven.

Absolutely luscious, made for October, quiche of dreams.

for the pastry

• 1 roll of readymade shortcrust pastry
• 100g strong cheddar or similar – finely grated
• 1 teaspoon dried oregano
• salt and pepper

for the filling

• 1/2 butternut squash – peeled, cored and chopped into chunks
• 1 fennel bulb – cut into wedges
• 5 garlic cloves
• fresh rosemary and thyme– finely chopped
• olive oil
• salt and pepper
• 4 eggs – beaten
• 220ml single cream
• 1 large tablespoon Greek yoghurt
• 100g strong cheddar or parmesan – finely grated

ROAST THE VEG

Pre-heat the oven to 160C (fan.) Lay the squash, fennel and garlic onto a roasting dish and sprinkle with the fresh herbs and a little salt and pepper.  Drizzle with olive oil and stir well, coating all the veg.

Roast for 30 mins until the veg are tender (you may need to remove the garlic after 20 mins to stop them burning – simply set them aside on a plate and return the dish to the oven.)

Unroll the pastry and line your greased quiche dish. Sprinkle over some cheese and the herbs and salt and pepper and press into the pastry. Lay the roasted veg into the pastry-lined dish and set aside.

In a large bowl, beat the eggs into the cream, then add the yoghurt and some more cheese.  Add a dash of milk if needed to slightly slacken the mix.  Pour this egg mix over the top of the veg and then bake on 160C for about 25-35 minutes until golden and risen, set aside on a wire rack to cool.  The quiche should easily slide out of the tin. (famous last words…)

For more quick recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!