Butternut, sage & hazelnut quiche


For the baked good

250g plain flour, in addition to additional for cleaning

50g cooked and hacked hazelnuts, in addition to 2 tbsp

150g cool unsalted butter

, diced

1 egg yolk

3-4 tbsp cool water

For the filling

50g unsalted butter

little pack sage

, leaves picked

1 tbsp oil

1 little butternut squash, peeled and cut into pieces

1 tsp bean stew chips

300ml twofold cream

300ml whole milk

4 eggs

, in addition to 1 egg yolk

great grating nutmeg

100g vegetarian feta

, disintegrated


To influence the baked good, to put the flour, 50g hazelnuts and ½ tsp salt into a food processor. Give it a speedy heartbeat to scatter the nuts through the flour, at that point include the spread and rush until the point that the blend looks like harsh breadcrumbs. Include the egg and 3 tbsp super cold water, and rush again until the point when the baked good is simply meeting up – if the baked good feels dry, include a tbsp more water and heartbeat once more. Straighten into a plate, wrap in stick film and chill in the cooler for 30 mins until firm.

Warmth stove to 200C/180C fan/gas 6. Liquefy the spread in a skillet. Once frothing, include the wise leaves and sear for a min or so until fresh. Exchange to a plate with an opened spoon and put aside. Blend the oil with the margarine in the skillet. Put the squash pieces in a broiling tin, sprinkle over the stew chips and some flavoring, at that point pour over the margarine blend. Hurl together with the goal that every one of the bits of squash are covered, at that point cook for 35 mins until delicate however holding their shape. Put aside to cool.

Roll the baked good into a circle approximately 3mm thick on a floured surface, at that point utilize it to line a profound 25cm tart tin. Prick the base done with a fork, at that point come back to the ice chest for 20 mins to solidify, or chill it in the cooler for a couple of minutes.

In the interim, hack seventy five percent of the sage leaves. Whisk the cream with the drain and eggs in a bowl until consolidated, include a decent grinding of nutmeg, season well, at that point mix through the feta, cooled squash and slashed sage.

Line the cake with preparing material, load with heating beans or dried rice and prepare for 15 mins until the point when the sides of the cake are holding their shape. Evacuate the paper and beans and prepare for 10 mins more until the point that the baked good is softly brilliant. Diminish the broiler to 160C/140C fan/gas 3.

Empty the quiche filling into the baked good case, at that point dissipate over whatever is left of the hazelnuts and sage clears out. Come back to the stove for 40-50 mins or until the point when the filling is simply set. Cool to room temperature before serving.

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