3-cheese Butternut Quiche with Sage | Milkbottle

3-cheese Butternut Quiche with Sage

Butternut by Court

The perfect Autumn harvest quiche, and so easy to make

1.2kg butternut pumpkin (squash), peeled, seeds removed and cut into wedges
1 tbsp olive oil
sea salt
freshly ground black pepper
6 free-range eggs
250ml cream
125ml milk
40g finely grated parmesan
200g provolone, sliced
1 small bunch sage leaves
for the 3-cheese pastry: 300g all-purpose flour
1 tsp sea salt flakes
150g cold unsalted butter, diced
60g grated vintage cheddar cheese
20g grated parmesan
40g grated manchego
1 free-range egg
1 5cm-deep x 23cm round loose bottomed pastry tin
First make the 3-cheese pastry.
Combine the flour with the salt, butter and cheeses in the bowl of the kitchen machine.
Pulse until the mixture resembles fine breadcrumbs.
Add the egg and process until the mixture comes together.
Wrap the dough in cling film and place in the fridge for 1 hour or until firm.
Meanwhile preheat the oven to 200oC.
Line an oven tray with baking paper.
Place the pumpkin wedges in a large bowl and stir in the oil, salt and pepper.
Arrange on the baking tray and place in the oven.
Bake for 15 minutes.
Turn the pumpkin wedges over and bake for 10-15 minutes more or until golden brown.
Remove from the oven and set aside.
Lower the oven temperature to 180oC.
Grate the chilled pastry into the tin and use your fingers to press it evenly onto the base and sides. Prick the base of the pastry all over with a fork.
Line with baking paper and fill with uncooked rice, dried beans, or baking weights.
Place in the oven and bake for 25 minutes.
Remove the baking paper with the weights.
Bake the tart shell for 5-10 minutes more or until light golden.
Place eggs, cream, milk, parmesan, salt and pepper in a large bowl and whisk until well combined. Arrange the pumpkin with the provolone in the tart shell.
Pour the egg mixture over the pumpkin and place the sage leaves on top.
Place in the oven and bake for 50-55 minutes or until golden brown and set.
Allow to cool slightly before removing the tin.

Image: Chris Court. Styling: Steve Pearce via Taverne Agency

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