I often prepare quiches and savoury tarts, both during summer and during winter. They are easy to make and always turn out delicious.
This butternut squash and potato quiche has a very warm an autumnal flavour: it’s sweet because of the squash but the smoked pancetta, the garlic and the provola cheese balance well its sweetness.
If you are a butternut squash lover like me you will adore this quiche.
As for every other quiche you can substitute the squash and the potatoes with other vegetables that are in season, cauliflower for example, and if you can’t find the provola cheese you can use mature cheddar.
Quiches and savoury tarts
Quiches are great if you have kids (or husbands, in my case :-D) that don’t eat lots of veggies. You can easily hide them in the buttery pâte brisée adding tasty ingredients (e.g. pancetta, bacon, cheese ect)and create a dish that is very yummy so they won’t feel like they were really eating veggies.
Quiches are also time-saving dishes because you can prepare them in advance, divide into portions and freeze them. So when you don’t know what to cook or not have time you just have to heat a slice (I recommend using the oven not the microwave, otherwise they tend to become soggy) and serve with a soup or a simple salad on the side.
Butternut squash, potato and pancetta quiche
- Pâte brisée
- plain flour: 250 grams
- unsalted butter diced and very cold: 125 grams
- fine salt: 2,5 grams
- water (cold): 50-70 grams
- butternut squash peeled : 300 grams
- baking potatoes peeled: 300 grams
- garlic: 2 cloves
- smoked pancetta cubed: 200 grams
- whole milk: 250 millilitres
- double cream: 250 millilitres
- medium eggs: 4
- grated parmesan cheese: 80 grams
- provola cubed: 50 grams
- fresh rosemary to taste
- fresh sage to taste
- extra virgin olive oil as needed
- salt to taste
- ground pepper to taste
- ground nutmeg a pinch
- To make the pâte brisée put flour, butter and salt into a large bowl. Use your fingertips to mix quickly until it resembles fine breadcrumbs. Slowly add the water a little at a time and mix without over kneading. Sometimes you don’t need to use all the water, just look at the consistency: it should be soft but not sticky and all the ingredients must be well combined. Flatten the dough into a disc, wrap in cling film and set in the fridge for at least half an hour.
- Meanwhile prepare the quiche filling. Cut the potatoes and the squash into 1 cm cubes. Put them in a roasting tin, drizzle with extra virgin olive oil and season well with salt, pepper, garlic (fresh or paste*) and the fresh herbs** thinly chopped. Mix well and cook in the oven at 200°C until golden, tender but holding their shape. Set aside to cool.
- Heat a small frying pan, tip in the pancetta and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the pancetta just start to colour. Remove and drain on paper towels.
- Roll the pastry into a circle roughly 3mm thick on the slightly floured table, then use it to line a 25 cm round tart tin.
- Arrange the baked vegetables and the pancetta into the pastry base. In a big measuring jug whisk milk, cream, eggs, grated Parmesan, season with salt pepper and ground nutmeg and pour over the veggies into the tart.
- Add the cheese cubes on the top and bake into the preheat oven at 180°C for about 25/35 minutes until the filling is set and golden.
*you can use a tsp of garlic paste, I recommend the "Very lazy" one.
**you can use dry herbs, but fresh herbs give more flavour.