Go Back

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.