Published 11/10/2021
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Ahead of the 30th Birthday Anniversary Dinner at Le Pont de la Tour on the 12th of October, Head Chef Tony Fleming has given us taste of his go to autumnal dishes. Get stuck in with the recipe for Butternut Squash and Sage Quiche and expect to see more of his classics for the colder months coming soon.
Butternut Squash and Sage Quiche
Quiche filling
- 1 butternut squash, skinned and diced 2cm x 2cm, roasted in oven until soft.
- 6g chopped sage
- 40g roasted and crushed pine nuts
- 60g parmesan cheese
- 100g cooked spinach (must squeezed very dry)
Butternut egg royale mix
- 250ml milk
- 250ml cream
- 10 whole eggs
- 32g salt
- 1 large butternut squash – skinned and diced large. Roast in oven until soft then blend in a liquidiser to a smooth creamy puree.
You will also need one savoury tart case 20cm diameter x 4.5cm deep, baked blind.
Method
- Pre-heat a fan oven to 150 degrees centigrade
- For the royale, take the milk, cream, eggs, and salt and whisk together. Add 500g of the butternut purée mix and whisk until smooth. Pass through a fine sieve, keep to one side.
- Place the quiche filling ingredients into the tart case making sure they are distributed evenly.
- Pour in the royale mix right to the top and place quiche in oven. Tip: its easier if you place the quiche in oven first before filling, then pour in the royale mix from a jug once on oven shelf. This way you can fill to the brim and won’t get any spillage when moving it.
- Cook for 1 hour at 150 degrees and check if cooked, the quiche should ‘wobble’ in the middle and not be liquid. If it needs more cooking check every 5 minutes.
- Once cooked, allow to cool for an hour or two then slice and serve.
Enjoy!
