. Roast Butternut and Spinach Quiche with olives
Roast Butternut and Spinach Quiche with olives
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Roast Butternut and Spinach Quiche with olives will make an amazingly delicious addition to your recipe book...it is really good.
Course: Savoury
Cuisine: French
Author: Ashika | Gardening Foodie
Ingredients
FOR THE FILLING
  • 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
FOR THE PASTRY
  • 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
  • cup / 80 ml iced water
Instructions
MAKING THE FILLING
  1. 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.

  2. While it is roasting toss the chopped spinach in a pan with 1 teaspoon of oil for 5 to 8 minutes until cooked.

MAKING THE PASTRY
  1. Make the pastry by sifting the flour,salt and baking powder together.
  2. Rub the butter into the flour mixture and mix in the grated cheese if using.

  3. Mix in the egg yolk and iced water and stir into the mixture.
  4. Mix gently until the you can form a ball with the dough. Do not handle the dough too much.
  5. Chill in the fridge for 10 minutes.
FILLING AND BAKING
  1. Press out the chilled pastry 9 inch / 23cm quiche tin.

  2. Whisk eggs and cottage cheese together

  3. Add the roasted butternut mixture,cooked spinach and olives to the egg mixture and pour into the pressed dough.
  4. Bake at 356°F / 180°C for 25 to 30 minutes until set and firm to the touch.

  5. You can cover it loosely with foil if you find that it is browning too quickly before it is baked.
  6. Cool slightly before cutting.