Autumn Quiche

I saw this recipe on the BBC Good Food Website today and couldn’t resist even though I am not a massive fan of quiche usually. It is a little bit time consuming to make but it is absolutely worth it and stores well in the freezer as well.

For one 20cm quiche:

For the pastry:
250g plain flour
150g butter (cold, unsalted)
1 egg yolk
4 tablespoons ice-cold water
50g roast chopped hazelnuts

For the filling:
25g butter (unsalted)
1 tablespoon vegetable oil
1 small butternut squash
150ml whole milk
150ml double cream
2 whole eggs, 1 yolk
100g feta cheese

For the pastry, put flour, cubed cold butter, hazelnuts and a pinch of salt into a food processor and blitz until it has a breadcrumb consistency. Add the egg yolk and water and blitz until the dough just comes together. Form a ball without overworking the dough and cover in cling film. Leave to rest in the fridge for 30 minutes.

In the meantime, heat the oven to 180°C (fan). Melt the butter in a small saucepan (I would add the vegetable oil here as my butter burned slightly) and fry the sage on low heat until crisp. Take out with a slotted spoon and place on kitchen towel to remove excess oil.


Keep the butter/oil mix and pour over cubed butternut squash in a roasting tray. Season with salt, pepper and optional chilli powder or flakes. Roast for about 30 minutes until tender and place on kitchen towel and leave to cool.


Roll out the pastry carefully to about 3mm and cover the tarte tin. Pinch the bottom with a fork before chilling it in the freezer for 5-10 minutes.

Whisk the milk with cream and eggs and chop 2/3rds of the fried sage leaves. Add to the mix.

Blind bake the tarte shell with baking beans for 15 minutes, remove them and bake for another 10 minutes until it starts to brown. Remove from the oven. Fill with the butternut squash, cubed feta and pour in the egg mix. Be careful not to overfill the case as moving it to the oven might cause some spills if too full.


Bake at 160°C for about 45 minutes until it browns and the quiche has set. Leave to cool before serving, enjoy.


Adapted from BBC Good Food (

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