17 December 2013

Roasted Garlic, Butternut Squash and Sage Quiche

I love a good quiche. Not the ones you buy pre packed that are quite heavy and have soggy pastry. But the homemade ones. They make a good supper and an even better leftover lunch, just saying.



They are ridiculously easy to make, plus you can pretty much put whatever you want in them. The more traditional ham and cheese to make a quiche lorraine is quite delicious. But a more autumnal one is always welcomed on frosty nights.



Squash and pumpkin are an autumn staple. They taste sweet, and the colour is so vibrant. It brings any dish alive. The roasted garlic adds a punch of flavour to this quiche. And the sage, well I never really use sage except for stuffing, so I thought, why not? And it works. It works all beautifully.


To make it you'll need:

1 recipe for shortcrust pastry (I use this one from BBC Food)
1 small butternut squash, cut into small cubes
1 whole head of garlic
a few sage leafs
4 eggs
150ml single cream
75g goat cheese

Preheat your oven to 350 F / 180 C.

Line a baking sheet with parchment paper and place the butternut squash, garlic and sage leafs on it. Add a little glug of oil (I used rapeseed oil) and some sea salt and pepper to taste.



Roast in the oven for 30 minutes. Leave to cool.




Prepare your pie dish with the pastry and blind bake it; 10 minutes with some baking beans, then 5 minutes without to get the crust golden.



Place half of the butternut squash, garlic (get the skin off the cloves) and sage in the pie crust. Mix the cream and eggs together and pour over, then arrange the rest of the butternut squash, garlic and sage over it. Crumble the goat cheese over the top and pop in the oven for 40 minutes.





This quiche is amazing hot from the oven, or cold as well. No discriminating the quiche here.





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