This is a great recipe for a brunch, meat-free Mondays, Midweek suppers or take to work lunches!
Author: Fazila Olla-Logday
Recipe type: Main
This is a great recipe for a brunch, meat-free Mondays, Midweek suppers or take to work lunches.
- 2½ cups Flour
- 1 tsp Salt
- 1 cup (225 grams) Unsalted Butter, chilled, and cut into blocks
- ¼ to ½ cup (60 - 120 ml) Ice Water!
- 400g Butternut, peeled, seeded and cut into cubes
- 1 Onion - peeled and cut into wedges
- 2 Garlic cloves crushed
- Salt & Black Pepper
- Olive Oil for roasting
- 4 Eggs large
- 250ml Cream
- 150ml Milk
- 4 Peppadews- sliced thinly
- 100g Feta cheese - cut into small cubes
- Finely Chopped Chives & Coriander
For the pastry
- In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour ¼ cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds
- Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.
- Lightly butter a pie dish (loose bottomed is always best)
- Roll out the pastry (always best to use a cold surface for rolling) to larger than the size of the dish and line so that the pastry hangs over the sides. This is to avoid shrinkage during baking
- Cover with a layer of baking paper or foil and pop into the fridge for 15 minutes
- Prick all over with a fork, line again with the baking paper or foil, fill with your choice of dried beans or rice and bake crust for about 20 to 25 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.
- Cool slightly before adding your filling.
Recipe is enough to make 2 bases.
For the filling
- Preheat the oven to 200°C.
- Toss the butternut & onion with the olive oil, garlic, salt & pepper and place in a single layer in an ovenproof dish.
- Roast until tender.
- Leave to cool until ready to make the quiche.
- Whisk together the eggs, cream and milk
- Arrange the butternut mixture, peppadews & crumbled feta cheese onto the baked crust, pour over the custard & sprinkle with chopped coriander and chives.
- Bake on a baking tray in the middle of the oven for 15 minutes.
- Reduce the heat to 180°C bake for a further 15 - 20mins or until just set.
If you want to make a sweet short crust pastry add 1 tbles of castor sugar at the breadcrumb stage.Other favourite combinations are: Biltong and Sundried Tomato or Smoked Chicken and fresh Basil!