Well, it’s going to be a busy, busy weekend! Tomorrow is, of course, Eurovision and, as tradition demands, Alberto and I are having loads of people over. So, we’re starting to over-cater. As well as Eurovision, tomorrow is also my friend Mark’s 40th birthday and he and Fig are having a picnic. (or, looking at the weather forecast for tomorrow – a load of people standing around in their lounge, watching the rain!) So, as well as all the Eurovision catering I’ve also got to make something to take to the picnic. And Alberto’s boyfriend Ramon is coming over from Spain for the weekend and I’ve said I’ll cook dinner as Alberto’s at a meeting all day! Busy busy! Good job I left work at 3!
So, the first dish is a quiche to take to the picnic. Mark’s a vegetarian so I’m making something meat-free. I got the initial idea for this when I saw some little butternut squash and feta quiches on a stall in Churchill Square on Wednesday morning. So I had a hunt on line and found this recipe on someone else’s blog. I’m afraid I can’t remember who’s, but credit where credit it due – it’s a nice repice. I’ve adapted it a bit though.
Pastry for a 10″ quiche dish (I have to confess here and now that 9 times out of 10 I use shop-bought pastry. Life’s too short to make you own pastry except on very special occasions!)
Butternut squash, peeled and diced into small cubes
two large spring onions, finely sliced
2 cloves of garlic, minced
2 tablespoons of Greek yoghurt or creme fraiche
50ml whole milk
½ teaspoon salt
Freshly ground black pepper
Sprinkling of freshly ground nutmeg
Pre-heat the oven to 200.
Roll out the pastry and line the quiche dish, trimming off the excess. (I made the mistake of trimming it a bit too closely and so it shrunk slightly upon cooking.) Line with greaseproof paper and fill with baking beads. Bake in the over for 15 minutes or so. Remove the baking beads and greaseproof paper.
Put back in the oven for 5 minutes to dry the pastry out a little.
Toss the diced butternut squash with some olive oil, lay out on a baking tray and roast in the oven for 15 minutes. Once the squash is cooked line the pastry case with the squash, crumbled feta, spring onions and peas.
Mix four lightly beaten eggs with the Greek yoghurt, minced garlic, salt, pepper, nutmeg and milk.
Pour the egg mixture into the pastry case over the veg and cheese.
Bake in the oven for 30-40 minutes until firm.
I can’t report back on the taste until after the picnic tomorrow but it looks good!