Roasted Squash, Sage, and Hazelnut Quiche
This recipe celebrates the essence of autumn with the comforting flavors of roasted squash, fragrant sage, and the nutty richness of hazelnuts a delightful combination of flavors in a sumptuous quiche. This recipe invites you to experience the warmth and richness of the season in every savoury, golden bite.
Ingredients
1 ¾ cup squash/pumpkin peeled and diced into cubes
Salt and pepper
For the pastry
2 cups plain flour
½ cup hazelnut flour
½ cup butter
2 tbsp hazelnut oil
2-3 tbsp ice cold water
4 free range eggs
4 fresh sage leaves
1 2/3 cup milk
1 cup cheddar cheese
1 red onion chopped
½ cup hazelnuts
Salt and pepper
Directions
Place the peeled and diced squash onto a roasting tray and season with a little salt and pepper.
Roast in the oven 330 degrees for 20 minutes or until soft.
Meanwhile, to make the pastry, blend together the plain flour and hazelnut flour together in a mixing bowl.
Add the cubes of butter and rub together to form a crumble type texture.
Add the oil and water and stir together to form a soft ball of dough.
Place the pastry into the fridge to rest for 15 minutes.
Once the pastry has rested, remove from the fridge and roll out to line a fluted tin or pie dish.
In a separate bowl whisk together the eggs and milk.
Add the chopped onions, sage and grated cheese to the base of the pastry tin. Transfer the roasted squash on top of the chopped onions and scatter in the hazelnuts.
Pour over the egg mixture and finish with a couple of sage leaves.
Place the quiche on a tray and bake in a preheated oven (340 degrees) for 30-40 minutes.