Winter Vegetable Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 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 350g), peeled and diced</li><li class="ingredients-single-item">2 medium leeks, cleaned and sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">100g kale, stems removed and roughly chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or mature Cheddar)</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">1/4 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 loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (keeping your hands cool will prevent the butter from melting). Add the ice water a tablespoon at a time, mixing with a knife until the dough just comes together - it should be firm but not sticky. Cold ingredients are crucial here as they prevent the butter from melting before baking, which creates those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disk, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, preheat your oven to 200°C (180°C fan). Toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking tray and roast for 20-25 minutes until tender and starting to caramelize at the edges. The caramelization intensifies the natural sweetness of the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the squash roasts, heat the remaining tablespoon of oil in a large frying pan over medium heat. Add the leeks and cook gently for 8-10 minutes until soft but not browned. Add the garlic and cook for another minute until fragrant. Stir in the kale and cook for 2-3 minutes until wilted. Remove from heat and mix in the thyme leaves and roasted squash. Allow 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, creating a circle approximately 5cm larger than your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage, and prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes at 200°C, then remove the beans and paper and bake for another 5 minutes until the base is just starting to color. The blind baking ensures the base cooks properly and doesn't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). In a large jug, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until well combined. The addition of nutmeg complements the sweet winter vegetables beautifully and is a classic pairing with creamy custards.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter half the grated cheese over the base of the pastry case. Spread the vegetable mixture evenly over the cheese, then top with the remaining cheese. Carefully pour the custard mixture over the vegetables and cheese, making sure not to overfill (the filling should come just below the rim of the pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche in the center of the oven for 25-30 minutes until the filling is set with just a slight wobble in the center and the top is golden brown. A gentle wobble indicates a perfectly cooked custard - it will continue to set as it cools, giving you that silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15 minutes before carefully removing. This resting period helps the quiche set fully and makes it easier to slice cleanly. Serve warm or at room temperature with a crisp green salad. The quiche will keep in the refrigerator for up to 3 days and can be gently reheated in a moderate oven.</li></ol>