South African Recipe: Delicious Butternut Quiche from SAPeople

Ingredients Of Delicious Butternut Quiche from SAPeople:

• 2½ cups Flour
• 1 tsp Salt
• 1 cup (225 grams) Unsalted Butter, chilled, and cut into blocks
• ¼ to ½ cup (60 – 120 ml) Ice Water
• 400g Butternut, peeled, seeded, and cut into cubes
• 1 Onion, peeled and cut into wedges
• 2 Garlic cloves, crushed
• Salt & Black Pepper
• Olive Oil for roasting
• 4 Eggs, large
• 250ml Cream
• 150ml Milk
• 4 Peppadews, sliced thinly
• 100g Feta cheese, cut into small cubes
• Finely Chopped Chives & Coriander

Instructions Of Delicious Butternut Quiche from SAPeople:

For the Pastry:

1. In a food processor, place the flour and salt, and process until combined.
2. Add the chilled, cut butter and process until the mixture resembles coarse meal (about 15 seconds).
3. Pour ¼ cup (60 ml) water in a slow, steady stream through the feed tube until the dough just holds together when pinched.
4. Add more water if necessary, but do not process more than 30 seconds.
5. Turn the dough out onto your work surface and gather it into a ball.
6. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

For the Quiche Filling:

1. Preheat the oven to 200°C.
2. Toss the butternut and onion with olive oil, crushed garlic, salt, and black pepper.
3. Place the seasoned butternut and onion in a single layer in an ovenproof dish and roast until tender.
4. Leave to cool until ready to make the quiche.

For the Custard:

1. In a bowl, whisk together the eggs, cream, and milk until well combined.

Assembling the Quiche:

1. Preheat the oven to 200°C.
2. Lightly butter a pie dish (a loose-bottomed dish works best).
3. Roll out the pastry on a cold surface to a size larger than the dish and line it so that the pastry hangs over the sides to avoid shrinkage during baking.
4. Cover the pastry with a layer of baking paper or foil and place it in the fridge for 15 minutes.
5. Prick the pastry all over with a fork, then line it again with the baking paper or foil.
6. Fill the lined crust with dried beans or rice as weights and bake it for about 20 to 25 minutes or until the crust is dry and lightly browned.
7. Remove the weights and cool the crust on a wire rack.
8. Once slightly cooled, add the roasted butternut and onion mixture, sliced peppadews, and cubed feta cheese onto the baked crust.
9. Pour the whisked custard over the filling, ensuring even distribution.
10. Sprinkle the top with finely chopped chives and coriander.

Baking the Quiche:

1. Place the quiche on a baking tray in the middle of the oven and bake for 15 minutes at 200°C.
2. Reduce the heat to 180°C and bake for a further 15 – 20 minutes or until the custard is just set.

Serve and Enjoy:

1. Once the quiche is baked to perfection, remove it from the oven and let it cool slightly.
2. Slice and serve the Butternut Quiche warm for a delightful brunch or meat-free meal option.