This delicious and easy to make quiche or tart, depending on what base you’re using, combines the goodness of butternut squash with caramelised onions and spinach. Packed with vegetables, the feta adds a salty tang that offsets the sweetness of the roasted squash perfectly. Its decadent without being heavy and I love the ratio of veggies to pastry. Its also easy to assemble on a weeknight, the squash can be roasted before hand and kept away, the same goes for the onions. Enjoy on its own or with a simple green salad for a delicious meal.
300 grams butternut squash, thinly sliced
1 medium yellow onion, finely sliced
200 grams spinach, roughly chopped
1 clove garlic, finely chopped
2 sprigs rosemary
1 roll of frozen quiche or puff pastry
1/2 cup milk
2 tablespoons quark or cream
100 grams feta, crumbled
3 tablespoons sunflower oil
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground chilli (optional)
2 tablespoons mixed nuts, to top (optional)
salt and pepper to taste
Pre-heat the oven to 175 degrees. Line a baking tray with parchment paper and spread the sliced squash over it in a single layer. In a bowl, whisk together 1 1/2 tablespoons oil and the turmeric, chilli and cumin powders, about 1 tablespoon of rosemary and three pinches of salt. Sprinkle this mixture over the sliced squash and mix well to coat. Bake in the oven for about 20 minutes, checking occasionally to see how the squash is cooking. When its done to your liking, remove from the oven.
Whilst the squash is cooking, heat 1 tablespoon of oil in a skillet and add the sliced onions. Sprinkle with a couple of pinches of salt and cook on a low flame until the onions are well caramelised. This should take about 10 to15 minutes. Once the onions are done, remove into a small bowl and add the remaining tablespoon of oil in the pan. Add the sliced garlic and stir until fragrant, about 20 seconds. Add the spinach and cook until just wilted, about 3 to 4 minutes. Add the onions to the spinach and stir to combine, add salt and pepper to taste and then turn off the heat.
Roll out the quiche base and use it to line a 12 inch cake or tart form. Press into the sides.
In a large mixing bowl, gently whisk together the eggs, milk, quark and 2/3rds of the feta. Add the spinach and two thirds of the squash and stir to combine. Pour this mixture into the tart form and spread evenly using a spatula. Top with the remaining squash, crumbled feta, a few sprigs of rosemary and the mixed seeds, if you’re using them.
Bake the quiche on the middle rack of the oven for about 20 to 25 minutes, or until done, checking every so often to see how its progressing. A toothpick inserted into the middle should come out clean. You could set the quiche under the broiler for a couple of minutes right at the end to lightly brown the top. Remove from the oven and cool briefly on a wire rack before removing from the cake form and transferring it to a serving platter. Serve immediately (or let it cool, it tastes just as good!) optionally with a simple green salad.
Serves 2 - 4, depending on how you’re serving it. The quiche keeps well for a day, so you could take the leftovers to work as a tasty lunch the next day.
Preparation time: 20 - 25 minutes, Cooking time around 45 minutes