Roasted Butternut, Rosemary & Feta Quiche Short Crust Pastry 250 g Flour 125 g Butter ½ tsp Salt 2-3 tsp Milk 1 Egg Filling 200 g Roasted Butternut 50 g Feta Cheese 5 g Rosemary
Roasted Butternut, Rosemary & Feta Quiche
Short Crust Pastry
- 250 g Flour
- 125 g Butter
- ½ tsp Salt
- 2-3 tsp Milk
- 1 Egg
Filling
- 200 g Roasted Butternut
- 50 g Feta Cheese
- 5 g Rosemary
- 4 Eggs
- 500 ml Milk
- Salt and Pepper
Short Crust Pastry
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Sift dry ingredients
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Make a well in the centre
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In the well place egg, softened butter and milk
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Bring all the ingredients together with fingertips
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Be careful not to handle too much, allow to rest in the fridge for 30 minutes before rolling
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Note: If pastry becomes too crumbly while mixing add a little egg white.
Filling
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Preheat oven 160ºC
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Roll out pastry on a well floured surface and line a flan dish (size: 23cm)
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Line flan dish with pastry
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Place the rosemary, butternut and feta evenly into dish
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Whisk the eggs and milk together and season
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Pour the milk mix into flan
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Bake for 45 mins