Squash Stilton Quiche
The best combination of blue cheese with sweet roasted assorted squash in a creamy herb custard that is encased in a crumbly butter pie crust which makes for a perfect lunch quiche.
Equipment
- Large mixing bowls
- Baking tray
- Round tin (9 inch)
- Cling film
- Baking paper
- Knife
- Whisk
- Spatula
- Baking beans (legumes)
Ingredients
Crust
- 330 gm Flour
- 3/4 tsp Salt
- 230 gm Butter cold and cut into cubes
- 110 gm Ice water literally ice in water, might need some more or less
- 15 ml Vodka/Vinegar
Roasted Squash
- 350 gm Squash I used Butternut and Pumpkin
- 15 ml Olive oil
- 5 gm Sage
- Pinch of Salt
- Pinch of Pepper
Savory Custard
- 250 gm Stilton crumbled
- 40 gm Apricots diced
- 40 gm Dates diced
- 3 eggs
- 150 ml Cooking cream
- 100 ml Milk
- 50 ml Yogurt
- 45 gm Fresh parsley chopped
- 5 gm Fresh thyme
- 5 gm Dried oregano
- 5 gm Crushed pepper
- Pinch of Salt
Instructions
To make the Crust:
- In a large mixing bowl, add the flour and salt and briefly mix until mixed through. Add the cubed butter into the flour and toss around to coat well. Break the pieces of butter apart with the tips of your fingers again to create walnut/pecan sized pieces of the butter. Keep tossing in the flour to coat evenly.
- Add 3/4 amount of the water into the flour and butter mixture and stir in a circular motion to bring it together. Add tablespoons of water as required to bring together. Once it comes together, where the dough is not sticky or has any dry flour pockets, turn out onto a surface and briefly knead, bringing it together.
- Divide into two discs and wrap in cling film. Leave to chill for a minimum of 1 hour to firm up. Roll one disc of the dough out between two pieces of cling film until larger than the pie dish. Line the pie dish with the dough and dock with a fork all over the pastry and trim the excess dough using a pair of scissors and leaving a good 2 inches of the dough to over hang.
- Take the dough that is over hanging over the pie dish and tuck it under itself to create a thicker crust rim/edge. Crimp/decorate as you like.
- Place a large piece of baking parchment over the top. Add dried legumes/grains and bake in a preheated oven at 180˚C for 15 or so until lightly golden on the sides and dry to the touch.
- Remove the baking parchment and dried legumes. This crust is only partially baked hence it still needs to bake further which we will do in the assembly section.
To make the Roasted Squash
- Preheat the oven to 180℃. Cut the squash into chunks and add into a baking tray. Add the remaining ingredients (olive oil, herbs, salt and pepper) and mix together until well coated.
- Roast in the oven for 20-25 mins until soft. Remove from the oven and peel off the skin. Set aside.
To make the Savory Custard
- Beat the eggs in a large bowl, add the cream, yogurt and milk, beat again until combined. Add add the other ingredients and stir together to combine.
Assemble:
- Place the roasted squash in the blind baked pie crust and pour over the custard mixture. Bake at 180℃ for 40-45 mins until the top is golden brown and a little puffed up. When you shake it there must be a wobble in the center.
- Let it cool for an hour at room temperature before placing in the fridge for 2 hours minimum.
- Slice and serve with a green salad and some corn.
Notes
- Food Processor option for the crust: In a food processor pulse the flour and cold butter until fine breadcrumbs. Add the water tablespoon at a time and keep pulsing until a dough forms. Divide the dough into two halves. Wrap in cling film and leave to chill for 1 hour in the fridge.
- You can use any squash you like I love the flavor of butternut as it roasts and I had pumpkin but zucchini would also work here and orange pumpkin would work too.
- You can use raisins or some jam in place of the apricots and dates.