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Roasted butternut squash and blue cheese quiche

Roasted butternut squash and blue cheese quiche

It’s pastry week on The Great British Bake Off and the contestants have really been put through their paces baking samosas, tackling  a particularly challenging technical bake and topping it all off with a show-stopping hand crafted pie. So have we all got our aprons on and headed off to the kitchen ready to produce our own masterpieces? Probably not. The prospect of pastry is rather daunting for some but don’t worry as I’ve got a really easy recipe for a shortcrust pastry which gives perfect results every time, just be careful not to over process.

The filling for the tart consists of roasted squash, spinach and blue cheese and is great served with salad. It’s not a quick dish to prepare but it is worth all the effort.

On your marks, get set, bake!


Roasted Butternut Squash and Blue Cheese Quiche.



  • 200g plain flour
  • pinch salt
  • 100g unsalted butter, chilled and cubed
  • 1 small butternut squash
  • 2 tbsp olive oil
  • 2 sprigs fresh thyme
  • 3 garlic cloves
  • 1 red onion
  • 175g spinach
  • 2 medium eggs
  • 1 medium egg yolk
  • 150ml double cream
  • 75g Gorgonzola cheese
  • 2 tbsp Parmesan cheese
  • sea salt and freshly ground black pepper


First make the pastry. Sift the flour and salt into a large mixing bowl. Rub the butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Mix in 3-4 tbsp of cold water. Bring the pastry together and knead gently until you have a smooth ball. Wrap in clingfilm and chill for 20 minutes.

Preheat oven to 200ºC/Fan 180ºC/Gas 6. Grease a 25cm loose-bottomed tart tin.

Roll out the pastry thinly on a lightly floured work surface and use it to line the prepared tin. Prick the base with a fork and chill for 10 minutes.

Line the chilled pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice. Bake in the oven for 15 minutes. Remove the paper and beans, then bake for a further 5-8 minutes, until golden. Remove from the oven and set aside.

Peel and deseed the squash, cut into 2cm chunks and toss with the oil. Add the thyme, season well and place in a roasting tin. Smash the garlic with the heel of a knife and add to the squash. Roast in the oven for about 20-25 minutes.

Slice the onion, add it to the roasting tin and cook for a further 10 minutes. Remove from the oven and discard the garlic and thyme sprigs.

Reduce the oven temperature to 190°C/Fan 170°C/Gas 5.

Steam the spinach until wilted, or cook in the microwave oven, then drain and squeeze out any excess moisture. Whisk together the eggs, egg yolk and cream and season well.

Arrange the cooked butternut squash and onion in the pastry case. Put the wilted spinach evenly over the top and crumble over the Gorgonzola. Pour over the egg mixture, scatter with the Parmesan and bake for 20-25 minutes until golden and firm to the touch.


Serves 6







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