BUTTERNUT, SAGE & HAZELNUT QUICHE
Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour - ideal for a meat-free Christmas
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Vegetable
Time 2h50m
Number Of Ingredients 15
Steps:
- To make the pastry, put the flour, 50g hazelnuts and ½ tsp salt into a food processor. Give it a quick pulse to disperse the nuts through the flour, then add the butter and blitz until the mixture resembles rough breadcrumbs. Add the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming together - if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap in cling film and chill in the fridge for 30 mins until firm.
- Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once foaming, add the sage leaves and fry for a min or so until crisp. Transfer to a plate with a slotted spoon and set aside. Mix the oil with the butter in the pan. Put the squash chunks in a roasting tin, sprinkle over the chilli flakes and some seasoning, then pour over the butter mixture. Toss together so that all the pieces of squash are coated, then roast for 35 mins until tender but holding their shape. Set aside to cool.
- Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.
- Meanwhile, chop three-quarters of the sage leaves. Whisk the cream with the milk and eggs in a bowl until combined, add a good grating of nutmeg, season well, then stir through the feta, cooled squash and chopped sage.
- Line the pastry with baking parchment, fill with baking beans or dried rice and bake for 15 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.
- Pour the quiche filling into the pastry case, then scatter over the rest of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or until the filling is just set. Cool to room temperature before serving.
Nutrition Facts : Calories 705 calories, Fat 57 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
BUTTERNUT SQUASH AND BACON QUICHE
To keep the quiche from getting soggy, prebake the tart shell, using our recipe for Flaky Pie Dough. Serve the savory tart to a hungry group for brunch, lunch, or dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 11-by-15-inch rectangle. Transfer to a 9-by-13-inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are lightly browned, about 35 minutes. Remove parchment and weights; bake until bottom is dry and light golden, 10 minutes.
- Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.
- In a bowl, whisk together eggs, milk, and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, 45 minutes. Let cool 15 minutes.
Nutrition Facts : Calories 432 g, Fat 32 g, Fiber 1 g, Protein 12 g
CHEDDAR-BUTTERNUT SQUASH CLAFOUTIS
I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°., Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm., In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash., Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.
Nutrition Facts : Calories 357 calories, Fat 22g fat (11g saturated fat), Cholesterol 176mg cholesterol, Sodium 586mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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BUTTERNUT SQUASH QUICHE RECIPE - LEITE'S CULINARIA
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5/5 (3)Category EntreesCuisine AmericanTotal Time 3 hrs
- Preheat your oven to 400°F (200°C). Butter a 9-inch (22-centimeter) deep-dish tart pan or a 10-inch (25-centimeter) tart pan.
- On a lightly floured surface, roll out your chilled pastry so it’s a little wider than your pan and press it into your buttered tart pan. Line it with parchment paper and fill it with dried beans or ceramic weights, then bake for 25 minutes. Remove the beans and paper and brush the pastry with the beaten egg. Return it to the oven and continue baking for 15 to 20 minutes, until golden.
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- Meanwhile, line a rimmed baking sheet with parchment paper. Peel and slice your butternut squash into slices 1/4 inch (5-milllimeter) thick and up to a few inches in length and then spread them on the lined baking sheet and sprinkle with the thyme. Slice the head of garlic through its middle, revealing the cross section of cloves. Place that on the sheet, too. Drizzle everything with olive oil and then season with salt and pepper. Bake until the butternut squash is softened, about 30 minutes. Transfer the roasted squash slices to the tart pan and return the baking sheet to the oven until the garlic is softened and has a creamy texture that’s spreadable when you squeeze the tip of the papery husk around each clove. This will probably take at least another 10 minutes, depending on the size of your garlic cloves. Squeeze the roasted garlic out of its skin onto the squash.
BUTTERNUT SQUASH QUICHE RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (11)Estimated Reading Time 6 minsServings 8-12Total Time 1 hr 15 mins
- Press the pie crust evenly into a 9-inch pie pan. Transfer the pie crust to the freezer to chill for 15-20 minutes, while your oven heats to 400°F (205°C). Once the crust is chilled and firm, carefully line it with parchment paper. Then fill the crust with pie weights (or dried beans) and bake for 10-12 minutes, until the edges of the crust are lightly golden. Transfer the pie pan to a wire baking rack and carefully remove the parchment paper with the pie weights.
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