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Butternut, Ricotta & Pine Nut Quiche
A fabulous lunch in the cooler months of autumn. I often use leftover roasted squash from previous meals which makes this a faster dish to make but it really is worth the wait.
Servings: 6
: 291 kcal
Author: Just Jo
For the base
  • 160 g strong white bread flour
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 3/4 tsp dried yeast
  • 110 g water approx
  • 1 tbsp fine polenta plus 1 tbsp bread flour to dust the tin with
For the filling
  • 500 g butternut squash
  • Oil spray
  • 6 stems of fresh thyme
  • 125 g ricotta
  • 100 g Greek yogurt
  • 3 large eggs
  • 4 tbsp grated Red Leicester cheese
  • 2 rounded tbsp caramelised onions*
  • 2 tbsp toasted pine nuts**
  • 23 cm loose bottomed tart tin
  • Baking tray or pizza stone
  1. Start by roasting the squash, if not using leftovers from another meal. Peel and cut the squash into 1.5cm cubes. Spray a baking tray liberally with oil and place the squash on top, sprinkling over the leaves from 2-3 stems of thyme. Roast at 200˚C for 35 minutes, turning once halfway through. Leave to cool.
  2. Mix the dough ingredients together and beat with a dough hook in a stand mixer for 5-10 minutes until you have a soft and slightly tacky dough. Bring together into a ball, grease the bowl and cover, leaving to prove for at least one hour but you can leave it 24 hours in the fridge.
  3. Preheat oven to 180˚C with either a bakestone or a baking tray on the middle shelf to heat up.
  4. Dust the base of the tart tin with the polenta and flour then when the dough is proved, punch dough and pat out to a round slightly smaller than your tart tin on a lightly floured work surface.
  5. Transfer to the prepared tin and pat and push the dough up the sides of the tin - I tack it over the rim a little so it doesn't shrink back.
  6. Scatter the base with the roasted squash.
  7. Lightly beat the ricotta, yogurt and eggs to mix then add in the remaining thyme and half the Red Leicester. Pour over the squash. Distribute the onions over the top of the quiche.
  8. Scatter the top with the pine nuts and remaining cheese then bake for 40 minutes until the dough cooked and the filling slightly puffed up with minimal wibble wobble in the middle if you give it a little shake.
  9. Cool on a rack for at least 15 minutes before serving. It should be easy to unmould from the tin if you use the polenta and flour to line it with and cooking it on a bakestone will give you a lovely crisp base.
  10. Will keep in the fridge for 48 hours and can be frozen very successfully. Can be eaten warmed through or cold from the fridge if preferred.
Recipe Notes

*= I make my own sticky onions but you can buy jars of caramelised onions or onion chutneys - both will be great here.
**= toast your pine nuts in a dry frying pan over medium high heat for 3-4 minutes, tossing regularly to prevent burning. Transfer to a plate to cool until needed.