Preparation time: 30 min
Resting time: about 15 min
Cooking time: about 50 min
400 g readymade shortcrust pastry, thawed
500 g butternut, cubed
salt and freshly ground black
2 leeks, finely sliced
125 g bacon, chopped
150 g feta cheese, diced
2 egg yolks
250 ml (1 c) cream or milk
1 Preheat the oven to 220 °C. Gently roll out the pastry on a floured work surface. Line a medium quiche pan or a few smaller pans with the pastry and chill in the fridge for a few minutes.
2 Prick the pastry and bake blind (cover with baking paper and weight the paper down with dried beans) for about 10 minutes. Remove the paper and beans and bake for another 2 minutes.
3 Put the butternut in an ovenproof dish, season with salt and pepper and drizzle with oil. Roast for 20 minutes or until done.
4 Meanwhile, fry the leeks and bacon until the bacon is golden brown and crisp. Set aside.
5 Reduce the oven temperature to 180 °C.
6 Put the roast butternut, fried leek and bacon mixture and feta cheese in the pastry case.
7 Mix the eggs, egg yolks and cream or milk and season with salt and pepper. Pour the egg mixture over the butternut filling, taking care not to add too much or it will run over the sides of the pan while cooking.
8 Bake the quiche for 20-30 minutes or until done. It should be slightly moist in the middle – it will continue to cook after being removed from the oven.