Autumn Vegetable Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1 medium butternut squash (about 600g), peeled and cubed</li><li class="ingredients-single-item">2 medium red onions, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">100g baby spinach</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tbsp fresh sage, finely chopped</li><li class="ingredients-single-item">100g goat's cheese (or feta cheese)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold ingredients helps create flaky layers in your pastry as the butter melts during baking and creates steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the pastry or add too much water, as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, preheat your oven to 200°C (180°C fan/gas 6). Toss the butternut squash cubes in 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast for 25-30 minutes until soft and lightly caramelized at the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, heat the remaining oil in a large frying pan over medium-low heat. Add the sliced red onions with a pinch of salt and cook gently for 15-20 minutes until soft and caramelized. Add the balsamic vinegar and minced garlic, and cook for a further 2 minutes. Add the spinach and stir until just wilted. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin and transfer to the tin. Gently press the pastry into the corners and up the sides, then trim the excess leaving a small overhang to allow for shrinkage. Prick the base with a fork all over.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and return to the oven for 5 more minutes until the base is lightly golden but not fully baked. Reduce the oven temperature to 180°C (160°C fan/gas 4). The blind baking creates a barrier that prevents the custard from making the pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large jug, whisk together the eggs, double cream, milk, nutmeg, salt, and pepper until well combined. This custard base should be smooth but not overly aerated - too much air will cause your quiche to puff up and then collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the roasted squash and onion-spinach mixture in the pastry case. Scatter over the fresh thyme and sage, then crumble the goat's cheese on top, distributing everything evenly. Carefully pour the custard mixture over the filling, allowing it to settle between the vegetables. Fill to just below the rim of the pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the quiche on a baking sheet and gently transfer to the oven. Bake for 30-35 minutes until the filling is just set with a slight wobble in the center (it will continue to set as it cools). The top should be golden but not browned. If the edges of the pastry start to brown too quickly, cover them with strips of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once baked, allow the quiche to cool in the tin for at least 15 minutes before removing. This resting time allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature with a crisp green salad. Your Autumn Vegetable Quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven, or frozen for up to a month.</li></ol>