Butternut, sage and hazelnut quiche

• plain flour↗250g g

  plus extra for dusting

• hazelnuts↗50g roasted and chopped g

  plus 2 tbsp

• cold unsalted butter↗150g g

  cut into cubes

• egg yolk↗1
• cold water3-4 tbsp tbsp
• unsalted butter↗50g g
• sage↗small pack

  leaves gathered

• vegetable oil↗1 tbsp tbsp
• small butternut squash1

  peeled and diced

• chili powder↗1 tsp tsp
• double cream↗300ml ml
• whole milk↗300ml ml
• eggs↗4

  plus 1 yolk

• nutmeg↗good grating
• vegetarian feta↗100g g

  crumbles

Step-by-step instructions

1. 1

   To make the pastry, place the flour, 50 g of hazelnuts and ½ tsp salt in a food processor. Pulse briefly so the nuts are distributed through the flour, then add the butter and blend until the mixture resembles coarse crumbs. Add the yolk and 3 tbsp ice water, and blend again until the dough just starts to come together – if the dough seems dry, add another 1 tbsp water and pulse once more. Press into a disc, wrap in film and chill in the fridge for 30 minutes until firm.

2. 2

   Preheat the oven to 200 °C/180 °C fan/gas 6. Melt the butter in a pan. When it begins to foam, add the sage leaves and sauté for about a minute until crisp. Transfer them to a plate with a slotted spoon and set aside. In the same pan combine the oil with the butter. Place the pumpkin pieces in a roasting tin, sprinkle with chili powder and a little seasoning, then pour over the butter mixture. Toss to coat all the pumpkin pieces and roast for 35 minutes until soft but still holding shape. Set aside to cool.

3. 3

   Roll out the pastry to a circle about 3 mm thick on a flour‑dusted surface, then use it to line a deep 25 cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 minutes to firm up, or quickly chill in the freezer for a few minutes.

4. 4

   Meanwhile, slice three‑quarters of the sage leaves. In a bowl whisk together the cream, milk and eggs until smooth, add a generous amount of grated nutmeg, season well, then fold in the feta, cooled pumpkin and the sliced sage.

5. 5

   Line the pastry with baking parchment, fill it with canned beans or dry rice and bake for 15 minutes until the sides hold their shape. Remove the paper and beans and bake another 10 minutes until the pastry is lightly golden. Reduce the oven temperature to 160 °C/140 °C fan/gas 3.

6. 6

   Pour the filling into the prepared crust, then sprinkle the remaining hazelnuts and sage leaves. Return to the oven for 40‑50 minutes or until the filling sets. Cool to room temperature before serving.