Serves: 4–6 | Prep: 15 mins | Cook: 35 mins
Introduction
Autumn is here, and nothing warms the heart like a Butternut Squash & Sage Quiche! Creamy, cheesy, and packed with seasonal flavour, this quiche is made with Country Lane free-range eggs and perfect for a cosy lunch, brunch, or dinner.
Ingredients
1 sheet shortcrust pastry
3 Country Lane free-range eggs
200ml double cream or crème fraîche
250g butternut squash, peeled and diced
1 small onion, finely chopped
50g grated cheddar or Gruyère cheese
1 tsp fresh sage, chopped
Salt and black pepper, to taste
Olive oil for roasting
Method
Preheat oven to 200°C / 180°C fan / gas mark 6. Roast the diced butternut squash in a drizzle of olive oil for 15 minutes until tender.
Line a 23cm tart tin with the pastry, trim the edges, and blind bake for 10 minutes.
In a bowl, whisk together the eggs, cream, cheese, sage, salt, and pepper.
Spread the roasted squash and chopped onion evenly in the pastry case, then pour over the egg mixture.
Bake for 25–30 minutes, until the filling is set and golden on top.
Allow to cool slightly before slicing and serving.