Butternut Squash and Thyme 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">1/4 tsp salt</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g butternut squash, peeled and cut into 1.5cm cubes</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, thinly sliced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">75ml whole milk</li> <li class="ingredients-single-item">120g Gruyère cheese, grated (or mature cheddar)</li> <li class="ingredients-single-item">1/4 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) tart tin with removable bottom</li> <li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Cold water prevents the butter from melting prematurely. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 200°C (180°C fan). Toss the butternut squash cubes with 1 tablespoon of olive oil, season with salt and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and slightly caramelized at the edges. Roasting intensifies the squash's natural sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, heat the remaining tablespoon of oil in a frying pan over medium heat. Add the sliced onions and cook gently for 8-10 minutes until soft and translucent. Add the garlic and half the thyme leaves, cooking for another minute until fragrant. Set aside to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making a circle large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Prick the base all over with a fork, then line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is lightly golden. This prevents a soggy bottom by partially cooking the pastry before adding the wet filling. Reduce oven temperature to 180°C (160°C fan). </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, whisk together the eggs, cream, and milk until well combined. Stir in 100g of the grated Gruyère (reserving some for the top), nutmeg, remaining thyme leaves, and season with salt and pepper. The combination of cream and milk creates the perfect silky texture without being too heavy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spread the cooled onion mixture over the base of the pastry case. Arrange the roasted butternut squash pieces evenly over the onions. Carefully pour in the egg mixture, ensuring everything is evenly distributed. Sprinkle the remaining Gruyère over the top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. It will continue cooking with residual heat once removed from the oven. The quiche should be golden on top with the cheese melted but not burnt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the quiche to cool for at least 15 minutes before removing from the tin. This resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature, garnished with additional fresh thyme leaves if desired. The quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving. </li> </ol>