Together
By Jamie Oliver
Not Too Tricky
serves 10
About the recipe
There’s something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed – the quantities I’ve given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.
Recipe From
Ingredients
250g plain flour, plus extra for dusting
125g cold unsalted butter
olive oil
800g butternut squash or mixed mushrooms
1 onion
4 cloves of garlic
6 large free-range eggs
100ml single cream
100g Cheddar cheese
50g crumbly goat’s cheese
2 sprigs of thyme
Top Tip
If you want to get ahead, you can make the pastry case and filling the day before. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you!
Method
- Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together.
- Scoop on to a flour-dusted work surface and push and pat into a round – don’t be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
- Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick.
- Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, then trim off the excess pastry.
- Prep your chosen veg – peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms.
- Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed.
- Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth.
- Pour the filling into the pastry case, then crumble over the goat’s cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.
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