Butternut & Kale Quiche with Caramelised Onions

The best part about making quiche is that they are so versatile and easy to make. You can load them up with seasonal vegetables or meat, the choice of filling is just endless. This savoury quiche is filled with sweet roasted butternut squash, caramelised onions. It’s then topped with tangy feta that adds a contrast in flavour and completes the dish. Enjoy this recipe for brunch or for quick lunches throughout the week.

 

Butternut & Kale Quiche with Caramelised Onions

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 1 Butternut squash
  • 1 cup Kale (chopped)
  • 1 clove Garlic
  • 1 Red onion (diced)
  • 1 sprig Rosemary
  • 1/4 tsp Ground black pepper
  • Salt to taste
  • 50 g Feta cheese
  • Olive oil

For the custard

  • 2 Eggs
  • 1/2 cup Crème fraiche
  • 3/4 cup Milk
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper

For the shortcrust pastry

  • 225 g Plain flour
  • 100 g Cold unsalted butter (cubed)
  • Salt to taste
  • 3-4 tbsp Cold water

Instructions
 

For the shortcrust pastry

  • In a large bowl, combine together flour, cold butter and salt. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Add in water little bit at a time and bring the dough together. Wrap it in cling film/ beeswax paper and refrigerate for 20 minutes.

For the filling

  • Preheat the oven to 180 C. Peel and chop up the butternut squash. Place it on a lined baking tray, drizzle with olive oil and sprinkle over rosemary. Season with salt and pepper. Bake for 20 minutes and keep it aside.
  • Heat 2 tsp of olive oil in a skillet, over medium heat. Add garlic and sauté for 30 seconds. Add in diced onions and sauté till caramelised. Add in chopped kale and cook till wilted.
  • Roll out the pastry to about 5mm thickness and place it over a tart pan. Gently press the pastry into the pan and trim out any excess from the edges. Use a fork to prick the bottom of the dough. Blind bake for 20 minutes.
  • Meanwhile prepare the custard. In a bowl, whisk together two eggs, crème fraiche, milk and nutmeg. Season with salt and pepper.
  • Remove the pastry from the oven. Add in the roasted butternut, kale and caramelised onions. Pour in the custard and add crumbled feta. Bake for 40-45 minutes until golden. Let it cool for 10 minutes before serving.

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