September 24, 2012

Caramelised Onion, Butternut Squash and Pancetta Quiche

I was planning on making this quiche last Wednesday but as you may (or may not) know,  I got locked out of my house. Not just for an hour or two -but for the entire day. So my quiche making never happened -and- I've just about gotten over it! So, this weekend I took the time to finally make it.

You can really feel autumn in the air. The mornings are crisp and cold and evening time keep creeping closer and closer into night. Autumn is probably my favourite time of the year. I love the bright cold, dewy mornings that give you pink rosy cheeks. I love going out wrapped up in a coat and scarf and because there is bright sunshine, I get to wear sunglasses. I love the dry cold and the crunch of fallen leaves under my feet. Most of all I love the new ingredients Autumn brings: pumpkins, pears, plums, apples, cauliflower and parsnips  Autumnal food is comforting, warming and inviting.  I'm so stoked!

Since its early autumn I took a butternut squash and put it in a quiche. A light yet warming option for dinner. This recipe is holding onto the very last bit of summer before we dive deep into autumn cooking! 

I'm not going to lie to you-there is a little bit of preparation for this quiche but its sooo worth it! The homemade shortcrust pastry could easily be swapped for a shop bought brand. I won't judge! But you've gotta make the caramelised onions yourself-you'll thank me because the smell in your house will be ridiculously good! The butternut squash is roasted with some rosemary. The shortcrust pastry is baked blind before being filled to the brim with the above vegetables, crispy pancetta and eggs. 

Oh yeah, the caramelised onions and sweet rosemary roasted butternut squash is paired with  saltly crispy pancetta. There's bacon in this too?? My face will be up against the oven door waiting for this to cook! 


Holly, x

Make  the shortcrust pastry by rubbing together flour and butter until it resembles breadcrumbs.

Add 2-4 tablespoons of cold water until a dough forms.

Wrap in cling film and place in the fridge for 30 minutes.

Cut the butternut squash into disks, lay on a baking tray with the rosemary, drizzle with olive oil, salt and pepper and roast.

Slice the onions, sweat for 15 minutes with no colour over a low heat until super soft before whacking up the heat and caramelising until golden brown and delicious. 

Roll out the pastry and line a quiche dish. Crimp the edges with your fingers. Line with parchment and baking beans. Bake blind and egg wash.

Whisk 8 eggs with 50ml of cream. 

Layer up the butternut squash, caramelised onions and crispy pancetta in the baked blind pastry shell before pouring over the egg/cream mixture and sprinkling with spring onions.

Recipe, makes 1 9/11 inch dish

Shortcrust Pastry

125g Plain Flour
55g Butter, cubed and cold
2-4 Tablespoons Water, ice cold

Sieve the flour into a bowl.
Using your fingertips, work the butter into the flour until it resembles breadcrumbs. 
Add 2 tablespoons of water and using the tip of a knife work until a dough forms. Add more water if needed. 
Turn out onto a slightly floured work surface and bring the dough together into a neat ball.
Wrap in cling film and place in the fridge for 30 minutes.
Preheat oven to 180°C and remove pastry from fridge. 
Lightly butter and flour a quiche dish.
Roll the pastry into a rough circle and line the quiche dish.
Crimp the over hanging pastry with your fingers or with a fork.
Bake blind by lining the pastry with greaseproof paper and dried beans.
Place in the oven for 8 minutes, remove, egg wash and place back in for another 4 minutes.
Pastry is ready to be filled with quiche mixture.


3 Medium Onion
1/2 Large Butternut Squash, cut lengthways
200g Pancetta
1 Sprig Rosemary, roughly chopped
3 Spring Onions
8 Large Eggs
50ml Cream
Olive Oil
Salt and Pepper

Preheat oven to 180°C
Peel, top, tail and half the onions.
Slice into strips.
Heat 2 tablespoons of olive oil in a pan and add the onion along with a pinch of salt.
Over a low heat sweat the onions for 10-15 minutes with no colour until translucent and soft.
Turn the heat up full blast after 15 minutes and cook the onions until golden brown and caramelised stirring and scraping the golden crust that will coat the pan.
Place in a bowl and set aside.
Scoop the seeds from the butternut squash half and cut in half again lengthways.
Chop into 1/4 inch disks and remove the skin from the disks.
Place the disks on a baking tray with the rosemary, drizzle with olive oil, salt and pepper.
Roast in the oven for 10-15 minutes. 
Remove, place in a bowl and set aside.
Fry the pancetta in a dry pan until crispy.
Drain on some kitchen towel, place in a bowl and set aside.
Whisk the eggs with the cream and a pinch of salt.
Lay butternut squash in the base of the pastry that has been baked blind.
Next, lay over caramelised onions followed by the pancetta.
Pour in the eggs and sprinkle with chopped spring onions.
Bake at 180°C for 25-30 minutes until just set and puffed.

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