But­ter­nut, sage & hazel­nut quiche

Serves 8 Prep 1 hr, plus chill­ing Cook 1 hr 50 mins

Easy Cook - - 12 GREAT MAINS -

FOR THE PAS­TRY 250g plain flour, plus ex­tra for

dust­ing 50g roasted and chopped

hazel­nuts, plus 2 tbsp 150g cold un­salted but­ter,

diced 1 egg yolk FOR THE FILL­ING 50g un­salted but­ter

small pack sage, leaves picked 1 tbsp oil 1 small but­ter­nut squash,

peeled and cut into chunks 1 tsp chilli flakes 300ml dou­ble cream 300ml whole milk 4 eggs, plus 1 egg yolk good grat­ing of nut­meg 100g vege­tar­ian feta, crum­bled

1 To make the pas­try, put the flour, 50g hazel­nuts and 1/2 tsp salt into a food pro­ces­sor. Give it a quick pulse to dis­perse the nuts through the flour, then add the but­ter and blitz un­til the mix­ture re­sem­bles rough bread­crumbs. Add the egg and 3 tbsp ice-cold wa­ter, and blitz again un­til the pas­try is just coming to­gether – if the pas­try feels dry, add 1 tbsp more wa­ter and pulse again. Flat­ten into a disc, wrap in cling film and chill in the fridge for 30 mins un­til firm.

2 Heat oven to 200C/180C fan/gas 6. Melt the but­ter in a fry­ing pan. Once foam­ing, add the sage leaves and fry for 1 min or so un­til crisp. Trans­fer to a plate with a slot­ted spoon. Set aside. Mix the oil with the but­ter in pan. Put the squash in a roast­ing tin, sprin­kle over the chilli and sea­son, then pour over the but­ter mix­ture. Toss to coat all the squash, then roast for 35 mins un­til ten­der. Set aside to cool.

3 Roll the pas­try into a cir­cle roughly 3mm thick on a floured sur­face, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then re­turn to the fridge for 20 mins to firm up.

4 Mean­while, chop 3/ of the sage leaves. Whisk the cream, milk and 4 eggs in a bowl un­til com­bined, add a good grat­ing of nut­meg, sea­son well, then stir in the feta, cooled squash and chopped sage.

5 Line the pas­try with bak­ing parch­ment, fill with bak­ing beans or dried rice and bake for 15 mins un­til the sides of the pas­try hold their shape. Re­move the pa­per and beans and bake for 10 mins more un­til the pas­try is lightly golden. Re­duce the oven to 160C/140C fan/gas 3.

6 Pour the quiche fill­ing into the pas­try case, then scat­ter over the rest of the hazel­nuts and sage. Re­turn to the oven for 40-50 mins or un­til the fill­ing is just set. Cool to room tem­per­a­ture be­fore serv­ing.

PER SERV­ING 705 kcals, fat 57g, sat­u­rates 30g, carbs 33g, sug­ars 6g, fi­bre 4g, pro­tein 13g, salt 0.8g

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