Cegin S4C

Cheese and vegetable quiche

Ingredients

  • 230g plain flour
  • 115g salted butter
  • 2-3 tbsp cold water
  • 4 eggs
  • 100ml double cream
  • 200ml milk
  • block of feta
  • 50g cheddar cheese
  • half a butternut squash, peeled and chopped into small cubes
  • 100g spinach
  • 1 large red onion
  • 1 tbsp olive oil

Method

  1. First make the pastry.
  2. Rub together the butter and flour into fine breadcrumbs.
  3. Add water to bring the dough together into a smooth ball. Cling film and rest for 1 hour.
  4. Preheat oven to 160 fan/ 3 gas
  5. Roll the pastry out on a floured surface to the thickness of £1 coin.
  6. You will need a loose bottom tin, diameter 25cm.
  7. Place on a baking tray. Place a piece of parchment paper on top of the pastry and cover with baking beans to keep pastry from rising.
  8. Cook for 25 minutes, then remove the baking beans and cook for a further 15 minutes.
  9. Egg wash the pastry and return for a further 5 minutes.
  10. To prepare the filling, place the peeled butternut squash and red onion wedges in a roasting tin with 1 tbsp of olive oil. Sprinkle with salt.
  11. Wilt the spinach in a saucepan for a few minutes. Drain and leave to one side.
  12. Once ready to bring the quiche together, place the butternut squash, red onion, spinach, feta and cheddar cheese at the base of the pastry.
  13. Whisk together the eggs, cream and milk. Season.
  14. Place the tray with the pastry in the oven, pour the liquid carefully on top.
  15. Cook for 40-45 minutes until golden.
  16. Leave to rest before serving with salad.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.