Ingredients
½ butternut
3 slices bacon
75g Gruyère or strong Cheddar - grated
300ml full cream milk
3 large eggs
for the shortcrust pastry:
175g plain flour
100g butter
2 tbs cold water
Preparation
Place all the ingredients for the pastry into a blender and blend till done - roll out the pastry and line a 25cm quiche dish - let the rolled pastry rest in the fridge for half an hour.
Prepare the butternut by scoring the flesh and covering with a little butter and sprigs of rosemary, wrap in foil and bake for an hour at 180°C. When cooked, remove the flesh with a spoon.
Fry the bacon and dice.
Grate the cheese
Whisk the eggs and then whisk in the milk - season with salt and pepper.
Blind bake the pastry crust using baking paper and dried beans in a preheated oven at 200°C for 10 minutes, remove from the oven, reduce the oven temperature to 180°C and now spread the chopped butternut, bacon and cheese over the base of the dish, finally pour in the egg and milk mix and cook in the oven for 30 - 40 minutes at 180°C. Leave to cool for 10 minutes before eating.
