Roasted Squash, Sage and Hazelnut Quiche

2 cups squash/pumpkin, peeled and diced
Salt and pepper
1 1/2 cups plain flour
1/2 cup hazelnut flour
1/2 cup butter
2 tbsp hazelnut oil
2-3 tbsp ice cold water
4 eggs
4 fresh sage leaves
1 1/2 cups milk
1 cup cheddar cheese
1 red onion, chopped
1/2 cup hazelnuts

Here’s how

1. Place the peeled and diced squash onto a roasting tray and season with a little salt and pepper.
2. Roast in the oven 320°F (160°C) for 20 minutes or until soft.
3. Meanwhile to make the pastry, blend together the plain flour and hazelnut flour together in a mixing bowl.
4. 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.
5. Place the pastry into the fridge to rest for 15 minutes.
6. Once the pastry has rested, remove from the fridge and roll out to line a fluted tin or pie dish.
7. In a separate bowl whisk together the eggs and milk.
8. 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.
9. Pour over the egg mixture and finish with a couple of sage leaves.
10. Place the quiche on a tray and bake in a pre-heated oven 340°F (170°C) for 30-40 minutes.