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Butternut squash, onion and cheese quiche
recipe from Louise Woollard
This lovely pie is delicious served either hot or cold.
Ingredients
For the pastry:
4
oz plain flour
Pinch of salt
2
oz baking margarine
Cold water
For the filling:
3
medium free range eggs
4
oz grated cheese
1
/
2
a small onion sliced thinly
4
oz butternut squash, cubed
150
ml milk
Salt and pepper
Preheat the oven to 190
C /gas mark 5. Grease a 23cm deep, loose-bottomed
tin.
Part boil the squash for about 10 minutes.
Make the pastry by using a knife to mix the salt, flour and margarine so that
it resemble bread crumbs. Then add a little cold water at a time and make
into a dough. Roll out and line the tin.
Place half the cheese, the onion and the
drained squash in the pastry case.
Beat the eggs and mix in the milk.
Season with salt and pepper.
Pour over the cheese, squash and onion.
Sprinkle the remaining cheese over the
top.
Bake for 40 minutes. The top should be
golden brown and the filling set.
Method