Butternut Squash, Brie and Spinach Quiche
Prep time: 45 minutes / Cooking time: 35 minutes
Have you ever made your own pastry? If not this is a great recipe to give it a go. This pastry dough comes together beautifully and when rolling it out do not be afraid of making mistakes, if it breaks apart just squish it all back together and start again, think playdough ;). The end result may not look perfect but I promise you it will taste yummy! This quiche makes a great family meal served with a side salad but it is also perfect as a party treat when you have guests over. You can serve it warm or cold, just prepare it ahead, and it will keep in the fridge for a couple of days.
INGREDIENTS (serves 4 to 6)
1 Butternut squash
2 tbsps. vegetable oil
100g brie, broken into small pieces (with the rind left on)
50g spinach, washed & drained
3 eggs
180ml milk
175g Plain flour (a handful extra for rolling out)
85g butter, at room temperature (plus little extra for greasing your tray or dish)
3 Tbsps. water
Salt & pepper to taste
A DEEP TRAY, CAKE TIN OR QUICHE DISH IS REQUIRED FOR THIS RECIPE
METHODS
1. Pre heat the oven to 170c.
2. Begin by preparing the butternut squash: using a large sturdy knife and a chopping board start by cutting off the stem at the top & bottom end and discard. Then cut the butternut squash in half where the small cylinder shape and round shape meet. Using a peeler (or sharp knife) peel both pieces making sure to remove all the skin. Once peeled, cut the round part in two and using a spoon remove all the seeds. Next, cut the butternut squash into small cubes and place into a roasting tray. Sprinkle with a little bit of oil & a pinch of salt. Roast until golden and soft. This will take between 15 and 20 minutes.
3. Meanwhile make the pastry: put the flour & softened butter into a large bowl and using your fingertips rub it in until the mixture resembles breadcrumbs. Add a pinch of salt and the water, continue to mix until it comes together into a dough. At this point you shouldn’t be able to see any flour or butter, it should be all nicely mixed. Wrap the pastry in cling film and place into the fridge to rest for 15 minutes.
4. Butter your deep tray or quiche dish (this can be done by spreading with your fingers). Just simply spread the whole of the bottom and sides with butter.
5. Line your tin with pastry: Once the 15 minutes is up, sprinkle the handful of flour on the surface and place the refrigerated dough on top. Sprinkle some of the extra flour on top of the dough and begin to roll out with a rolling pin. This is done by gently pushing against and flattening the dough with the rolling pin, while continuously rolling from top to bottom. After rolling it a few times, give the dough a quarter turn to prevent it from sticking and sprinkle more flour if necessary. When you have rolled the dough to a size around 5cm larger than then the size of the tin you can stop. Next you can lift the rolled out dough by draping over the rolling pin. Gently carry it to above your tin/tray and lay it across making sure it covers all of the tin. Then gently press the dough into the corners of the tin using your fingers and pinch the sides against the tin to ensure that the pastry stays on the side while baking. Carefully cut any overlapping pastry off with a knife, this is done by resting the knife at the top of the dish and slowly cutting round. Prick the bottom of the pastry with a fork around 10 times. (If your pastry breaks at any point, you can squish it all back together and start again)
6. Briefly bake the tin lined with pastry in the oven for around 5 minutes (this helps to stop the pastry from going soggy when adding the eggs).
7. Meanwhile whisk together the eggs and milk with a pinch of salt and pepper.
8. Remove the pastry from the oven & build the quiche: first place the roasted butternut squash at the bottom (if you have used a very large butternut squash you may not need to use all of it, just make sure that the base of the pastry is covered in it), followed by the spinach and then the pieces of brie. Lastly pour the egg mixture on top and in the gaps, allowing around a finger space from the top edge of the pastry to allow for rising.
9. Bake at 170c for 30-35 minutes until golden brown. To make sure the egg mixture is fully cooked insert a small knife in the centre of the quiche, when the knife comes out it should be fully clean (just like testing a cake), otherwise continue baking it.
Remove from the oven & let it set for a few minutes before portioning it.
TIPS FROM THE CHEF
Make this quiche super Christmassy with the addition of cranberry sauce (just a couple of tablespoons spread at the bottom of the pre baked pastry case)
You can additionally use extra brie for added richness and flavour.
Once you have lined your tin/tray with pastry you may choose to bake it blind. Baking it blind will prevent your pastry case from going soggy & from rising. Although recommended it is not essential (your quiche will turn out lovely anyway). To bake blind, line the top of your pastry lined tin/tray with parchment paper. Then fill it with uncooked dry beans or rice and then bake it at 220°C for 8-10 minutes. Once baked, remove the beans/rice & parchment paper. Do this instead of Step 6 in the method and after baking blind continue onto step 7.
If you do not have a rolling pin to roll out the pastry, you can always use a roll of cling film if it is sturdy enough.
If you forget to leave the butter out at room temperature, you can softened it in the microwave for a few seconds, but be careful as it needs to be softened not melted.
The milk can be substituted by 50% or even 100% cream instead of milk, for an extra rich and indulgent quiche.
Alternative cheeses can be used, if you do not like brie. A simple cheddar would work just as nicely, but wouldn’t provide the same richness and gooey texture.
If quiches are not your thing just turn this recipe into a frittata. Just follow the recipe but without the dough recipe, then serve with some crusty bread.
What to do if you have any butternut squash left over? Use it to make butternut squash cookies, they are super yummy and an easy way to get a little bit of veg in the children’s diets (could we add a link to our recipe??). You can easily turn it into a soup: soften some onions and garlic in a little bit of oil, add the butternut squash, cover with vegetable stock, cook for a few minutes and puree using a hand blender. Alternatively, simply mash it with a bit of butter and seasoning and serve it as a side dish with your dinner.
Nutritional Information:
Butternut squash is low in calories but packed with nutrients like vitamin A and vitamin C. Overall may help support eye, bone health & the immune system. It is also high in fibre aiding digestion.
Spinach is rich in iron which may help maintain high energy levels, to make the most of its nutrients is best to cook it lightly or wilt it.
Brie is a soft cheese that is rich in fat and should be eaten in moderation. It is a good source of calcium & vitamin B12.
Eggs are one of the most nutritious foods. They are great source of protein which is more filling than fat or carbohydrate, making you feel full for longer. Overall, whole eggs supply almost every nutrients we need. They are specially a good source of something called choline, important in cell formation & brain function, including memory.
Milk is packed with essential nutrients and is a good source of protein. Milk has long been associated with improving bone health. the video….
