Don’t you just love Quiche? It makes a great picnic lunch, delicious dinner, can be eaten warm or cold, it’s an all in one meal, and can be a mini appetizer or a full meal, how perfect is that. Roast Butternut and Spinach Quiche with olives will make an amazingly delicious addition to your recipe book…it is really good.
I really love the flavours in this quiche. The sweetness of the butternut balance perfectly with the earthy flavour of spinach and thyme and then you bite into a tangy olive…WOW, it is amazing.
Making the Roast Butternut and Spinach Quiche with olives
The part I love the most about this recipe is roasting the butternut in the oven with the thyme, onions and garlic…it smells absolutely heavenly. The butternut is roasted until tender and the onions and garlic are softened and caramelized.
The spinach is chopped and tossed in a pan with a little oil and salt for about 5 minutes.
After the butternut and spinach are cooked they are folded into the cottage cheese and egg mixture and poured into the pastry. The pastry is super easy to make as well. Prepare the pastry while the butternut is roasting.
Quick and easy pastry
The pastry is made by rubbing the butter into the dry ingredients, adding an egg yolk and iced water. And all you do gather the dough together, and form a ball with the pastry.
No kneading is necessary. Chill the pastry for 10 minutes in the fridge, and then press it out into a quiche pan and fill with the cooked roast butternut and spinach. Top with a bit of grated cheese if you like and bake for 20- 25 minutes.
I know that you will want to dive into this quiche as it comes out the oven( been there…done that) but It is a good idea to let the quiche cool and settle slightly before cutting.
Remember this quiche disappears fast so save a piece for yourself before sharing…again been there, done that…and learnt my lesson.
- 60 ml / 60 ml oil
- 1 small onion finely chopped
- 2 cloves garlic chopped
- 5 sprigs of thyme use just the leaves
- 1 ¼ cup / 250g butternut roughly cubed
- ½ red bell pepper or tomato chopped
- 6 eggs
- 1 cup / 225g cottage cheese
- 8-10 leaves of spinach
- 10 olives seeds removed and chopped
- salt and pepper to taste
- 2 cups / 240g all purpose or cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup / 55g butter
- ½ cup / 50g cheddar cheese, grated optional
- 2 egg yolks
- ⅓ cup / 80 ml iced water
Mix the oil, onions, garlic, thyme, butternut, and pepper or tomato together in an ovenproof dish and roast for about 20 minutes until the butternut is cooked through and tender. Season with salt and pepper to taste.
While it is roasting toss the chopped spinach in a pan with 1 teaspoon of oil for 5 to 8 minutes until cooked.
Make the pastry by sifting the flour,salt and baking powder together.
Rub the butter into the flour mixture and mix in the grated cheese if using.
Mix in the egg yolk and iced water and stir into the mixture.
Mix gently until the you can form a ball with the dough. Do not handle the dough too much.
Chill in the fridge for 10 minutes.
Press out the chilled pastry 9 inch / 23cm quiche tin.
Whisk eggs and cottage cheese together
Add the roasted butternut mixture,cooked spinach and olives to the egg mixture and pour into the pressed dough.
Bake at 356°F / 180°C for 25 to 30 minutes until set and firm to the touch.
You can cover it loosely with foil if you find that it is browning too quickly before it is baked.
Cool slightly before cutting.