This delicious quiche has a dense, roasted butternut flavour encased in a light almond- and- wheat flour pastry.
- 100g all-purpose flour
- 50g almond flour
- 75g salted butter
- 1 egg yolk
- 500g butternut, cubed and roasted
- 3 eggs
- 20ml unsalted butter, melted
- 100g almond flour
- 100g mature cheddar cheese, grated
- Pinch of allspice, ground nutmeg and ground cumin
- 50g flaked almonds and edible flowers to decorate
- 125g crème fraiche
- 1 Tbsp chopped chives
1. Preheat the oven to 180 degrees C.
2. To make the crust, start by rubbing the butter into the flour.
3. Add the egg yolk and salt and mix until you have a fine dough.
4. Cover with cling film and refrigerate for one hour.
5. To make the filling, firstly prepare the butternut and roast it for about 20 minutes. (This can be done at least a few hours before the time.)
6. Blend the roasted butternut until it forms a fine purée.
7. Spoon into a mixing bowl and add the rest of the ingredients.
8. Mix well until all combined and then season well.
9. Prepare a quiche pan or dish with non-stick spray.
10. Line the dish with a thin layer of pastry. Cut a piece of baking paper into a circle, place in the bottom of the baking dish and weigh down with rice or baking beans.
11. Bake for 10 to 15 minutes until the crust is golden brown and allow to cool.
12. Fill the pastry shell with the butternut filling and bake at 180 degrees C for about 45 minutes.
13. Sprinkle with the flaked almonds a few minutes before the end of the cooking time.
14. Serve warm with crème fraiche and a sprinkling of chopped chives.
This recipe is from the recipe book ‘JAN: A breath of French air’ by the South African Michelin-star chef, Jan van der Westhuizen.