Recipe is a great twist on a classic quiche
HERE is a great vegetar-ian dish - it is a bit of a twist on a quiche without the cream - you may want to substitute the butternut squash for pumpkin as there as plenty around at the moment, and you don’t necessarily have to eat it warm. It goes beautifully well with a salad and some lovely new potatoes.
Spinach, egg and butternut squash pie
Ingredients
For the pastry
275g plain flour
150g butter cut into cubes
1 yolk and 2 dsps water mixed together
For the filling
150g butternut squash cut into 2cm cubes
olive oil
a little butter
450g spinach
50g grated Cheddar cheese
half an onion finely chopped and gently fried
1 slice white bread cut into 1cm cubes
6 eggs lightly beaten
salt & pepper
Method
1. Pre-heat your oven to 180°C, Gas Mark 4.
2. Make the pastry by placing the flour and butter into a food processor, whizz for 30 seconds before adding the yolk mix and whizz for a further 10-15 seconds. Remove and chill for 30 minutes.
3. Place the squash into a roasting tray and drizzle with olive oil, roast for 10 minutes. Meanwhile, in a large pan, add a little butter, heat well and add the spinach until well wilted, drain into a colander and squeeze out the water.
4. Place the spinach into a bowl with the squash, grated Cheddar cheese, fried onion and bread before adding most of the eggs. Reserve a little (about 2 dsps) to brush the pastry.
5. Divide the pastry into two balls, one slightly larger than the other. Roll the largest out to line the bottom of a 20cm loose bottom tartlet tin and the remainder for the lid.
6. Fill the tin with the egg and spinach mix, crimp with the lid, brush with the egg wash and bake for one hour until golden brown. Allow to cool slightly before serving.
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