For the dough:
250g flour
1 tsp salt
125g cold butter
1 egg
35ml cold water
For the filling:
600g butternut squash (peeled weight)
2 garlic cloves
3 tbsp olive oil
100g smoked bacon lardons
1 handful of sage leaves
For the egg custard:
3 eggs
300ml cream
30g parmesan, grated
½ tsp salt
pepper
Makes 1 quiche of 30cm – Prep: 45 min+ 2 h rest – Oven: 1h 5 min
For the dough, put the flour and salt in a bowl. Cut the butter into cubes and add to the flour. Rub between your hands until you get fine breadcrumbs, or mix in a food processor. Add the egg and water and knead or mix into a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for 2 hours to firm up.
Preheat the oven to 200°C fan.
Peel and the butternut squash, cut open and remove the seeds. Cut into 2cm cubes, put in a baking dish, drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Add the unpeeled garlic cloves to the dish.
Bake the butternut squash in the preheated oven for 30 minutes until soft. Set aside and let cool slightly. Peel the roasted garlic cloves, crush and mix with the squash.
While the squash is in the oven, fry the bacon lardons in a pan, then transfer to a bowl and set aside.
Put 1 tablespoon of olive oil in the same pan and fry the sage leaves for a few minutes until they are crispy. Drain on kitchen paper.
For the egg custard, mix eggs, cream and parmesan in a jug and season with salt and pepper.
When the squash is out of the oven, turn the oven down to 170°C fan.
Grease a 30cm quiche tin.
Take the dough out of the fridge and roll. out thinly on a floured work surface, so that the dough is slightly larger than the quiche tin. Lift the dough into the tin, press down lightly and cut off any excess dough.
Prick the pastry base a few times with a fork. Distribute the roasted butternut squash, bacon and sage over the dough, then pour the egg custard over it.
Bake the quiche in the preheated oven for 35 minutes.
Serve with a green salad.
TIP: If you prefer a vegetarian quiche, you can replace the bacon with goat’s cheese.
