Blackcurrant Vegetarian Quiche
150g Goats cheese (cut or torn into pieces)
5 tbsp Blackcurrants (fresh or frozen)
2 Red onions, cut into half moons
½ butternut squash, cut into half moons
1 tsp Chilli flakes
300ml Double cream
3 Sprigs sage
25ml vegetable oil
2 Sprigs of fresh thyme
50g parmesan cheese
Salt and pepper
250g Plain flour
2 egg yolks
110g Unsalted butter
Pinch of salt
If you are using shop bought pastry then move onto the next step. If you are making your own pastry then you can make it in a mixer or by hand. Rub the butter into the flour then add the egg yolks; slowly add cold water, a bit at a time while your mixer is running, until the dough starts to come together, you should only need around a mug full. Cover and pop in the fridge for 20 minutes.
While the pastry rests, make the filling by roasting the red onions and squash with olive oil, salt and pepper and a sprinkle of chilli flakes, in a preheated 180 degrees celsius oven for 20 minutes then leave to cool while you roll out your pastry.
Roll the pastry out and push it into your tart tin then blind bake at 180 degrees celsius for 10 minutes.
Whisk the cream and eggs, season well and add in grated parmesan. Take your pastry case out of the oven and spread the roasted vegetables over the base, pour over the egg mixture and sprinkle over the blackcurrants, peas and the goats cheese. Bake for another 20 minutes until golden and set. To make the crispy sage, simply warm the vegetbale oil in a frying pan and add the leaves, they will sizzle and go crispy quickly so don’t leave them. After a few minutes, take them out and leave them to cool on some kitchen roll, then season generously with salt and pepper.
Let the quiche cool before slicing and garnishing with your crispy sage leaves, delicious served with local chutney and salad.