Green fingers + a butternut quiche

I am feeling rather chuffed at the moment. Our garden, planted solely with seeds from the New World Little Garden series, is producing  heaps of veges! We planted sunflowers, basil, kale, tomatoes, nasturtiums, corn, cucumbers, purple tansy, beans, red onion and 3 butternuts. Everything grew really well, especially the butternuts which have taken over the lawn. The beans, purple tansy and red onion, however,  were all over grown by the kale and nasturtiums. You can see the evolution in the below photos.

The kids have really enjoyed watching everything grow, and seeing what plants attract different bugs. Ladybirds in particular really love the pumpkin leaves.

So after one particularly good harvest, it was time to start thinking about how to use up all of the butternuts. This quiche is simply delicious. The wholemeal spelt crust adds a nice nuttiness which pairs well with the butternut, and there’s some nice melted cheese because cheese is good. That’s one butternut used up – only about 20 to go!

Processed with VSCO with g6 preset

For the pastry


2½c wholemeal spelt flour
200g butter, cubed and very cold
Pinch of salt
Ice water


Place the flour, butter and salt into the bowl of a food processor and pulse until it resembles breadcrumbs.
While the food processor is still running, slowly drizzle in the water and continue to pulse until large clumps start to form. (I needed just under 1/3c water.)
Tip onto a floured surface and gently bring the dough together.
Flatten into a disc, wrap in Gladwrap and refrigerate for 30 minutes.

For the quiche


1 butternut (roughly 1kg), de-seeded, peeled and cut into small cubes
1-2 tablespoons olive oil
5 eggs
½c cream
½c milk
200g cheddar (I used an aged cheddar, not too sharp), grated
a couple of stems of sage, optional


Preheat your oven to 200°C and line a baking tray with baking paper.
Add the butternut, drizzle with olive oil then season. Give it a gentle toss so it’s all coated then roast for about 30 minutes, turning once, until it’s golden brown. Set aside to cool.
Reduce the oven to 180°C and have a 28cm loose bottomed quiche tin ready (greasing it isn’t necessary.)
Remove the pastry from the fridge and roll it out on a lightly floured bench. You want it about 5mm thick.
Gently drape it into the tin and press it into the bottom and edges, trimming the top.
(Place it back into the fridge for 15 minutes if it’s too soft.)
Prick the bottom with a fork, then line with baking paper and fill with baking weights (or uncooked rice etc.)

Bake for 25 minutes, then remove the baking weights and paper and bake for a further 7-10 minutes or until the pastry is slightly darker. Leave it to it cool while you prepare the filling.
In a large jug, whisk together the eggs, cream and milk, then season with salt and pepper.
Line the pastry shell with the cooked butternut, then sprinkle with the grated cheese.
Pour over the egg mixture then decorate with the sage leaves, if using.
Place the tin on a baking tray and bake for around 50 minutes – the quiche should be golden brown and set.
Cool slightly before removing from the tin and serving.

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