Butternut, rosemary and gammon quiche

Butternut, rosemary and gammon quiche recipe

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A rustic butternut squash and gammon quiche is the perfect recipe to whip up for the family or a friendly gathering. This herby flavoursome bake is always a winner and is so versatile: it can be eaten hot or cold and it's perfect for breakfast or a picnic. See method

  • Serves 6
  • 30 mins to prepare and 55 mins to cook
  • 521 calories / serving

Ingredients

  • 350g (12oz) butternut squash, cut into 2cm (1in) cubes
  • 2 tbsp olive oil
  • butter, for greasing
  • 1 x 375g pack ready-rolled, all-butter shortcrust pastry
  • 1 x 250g pack cured gammon steak, trimmed of fat and sliced into thick matchsticks
  • 3 eggs
  • 225ml (7 1/2fl oz) reduced-fat crème fraîche
  • 200ml (7fl oz) milk
  • small handful flat-leaf parsley, roughly chopped
  • 1 tbsp finely chopped rosemary

Each serving contains

  • Energy

    2175kj
    521kcal
    26%
  • Fat

    32g 46%
  • Saturates

    10g 51%
  • Sugars

    7g 8%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 39.1g Protein 20.8g Fibre 2.6g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. In a bowl, toss the butternut squash with 1 tbsp olive oil and some seasoning. Roast for 25 minutes, stirring halfway through, until tender and golden. Set aside.
  2. Grease a 23cm (11in) tart tin and line with the pastry, leaving a 3cm (2in) overhang. Press it firmly into the base and sides. Lightly prick the base all over with a fork. Transfer the tin to a large baking tray. Line with nonstick baking paper and fill with baking beans or dried pulses. Blind bake the tart case for 15 minutes, then remove the paper and beans and bake for a further 5 minutes or so, until pale golden and sandy. Carefully trim away the excess pastry so that the edges are neat and flush with the tin.
  3. Heat the remaining olive oil in a small frying pan and add the gammon. Cook over a medium heat for 1 minute then add the chopped rosemary. Continue cooking for 2 minutes, stirring frequently, until golden. Remove from the heat and set aside.
  4. In a bowl, whisk the eggs, crème fraîche and milk, then stir in the parsley. Season well.
  5. Arrange the butternut squash, gammon and rosemary in the base of the tart case, then pour in the egg mixture. Bake for 25-30 minutes or until just set. Remove from the oven and leave to stand for at least 10 minutes. Serve warm or at room temperature.

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