Crown Prince Squash, Red Onion, Chard & Blue Cheese Quiche

18th December 2020

I am by no means a pastry, or quiche expert but found this fairly easy to do and it used up 3 ingredients from last week's bag. It was absolutely delicious. For these quantities you will need a 22-24cm quiche tin. Stainless steel tends to work better than glass (although I did use a glass flan dish as it's all I have). 

Pastry
125g butter, very cold from the fridge and cubed
200g plain white flour 
4-5 tablespoons of cold water

Filling
1 squash wedge (for example the size we usually get in Lee Greens bags), chopped into smaller pieces, you can leave the skin on if easier
2 red onions, thinly sliced
A large handful of chard, shredded
A few sprigs of fresh thyme
3 eggs
150mls double cream
125g blue cheese such as stilton, crumbled
Pinch nutmeg
Sea salt and black pepper 

  1. Pre-heat your oven to 180C
  2. First roast your squash pieces in a little oil at and salt in the oven for around 40 minutes, allow them to cool and then remove the peel.
  3. Meanwhile make your pastry. Place the flour into a large bowl, add the butter, and then rub in with your fingers, until the mixture resembles breadcrumbs. Add the water a tablespoon at a time (you may not need it all) and mix it together into a firm dough. Wrap in clingfilm and chill in the fridge for at least half an hour. 
  4. When the pastry has finished chilling roll out and transfer to a greased tin ready to bake.Triming where necessary. Prick the base with a fork, add a layer of baking paper then some baking beans (I use old dried kidney beans), then blind bake for 15 minutes.
  5. Meanwhile make your filling. Saute your onions in a little olive oil and salt until very soft, then add the chard and wilt that down too. Add the thyme. 
  6. In a bowl whisk together the eggs, double cream and crumble in the cheese. Season with salt and pepper and a little nutmeg. 
  7. By now the pastry sholuld be ready. Remove the baking beans, then add your onion and chard mix to the pastry case, and pour in the egg & cream mix. 
  8. Bake in the oven for 30-35 minutes until golden on top and the custard is set. Remove from the oven and allow to cool a little before slicing to serve.

For anyone stuck on lining a tart tine. This VIDEO may help 

Recipe by Ceri Jones