Experiment with opposing textures, tastes and colours.
Preparation time: 1 hour
Cooking time: 55 minutes
Oven temperature: 190°C
• 250g cake flour
• 150g cold butter, cubed
• 8 pitted black olives, chopped
• 1 large egg
• 500g butternut, cubed
• olive oil
• 2 red onions, cut into thin wedges
• 3 large eggs
• 100ml cream
• 100ml milk
• 1 Brie cheese
• 125ml grated mozzarella cheese
• 5ml chopped fresh thyme (or 2ml dried)
Sift the flour and 5ml salt into a bowl. Rub in the butter with your fingertips. Add the olives. Whisk the egg with 30ml cold water and stir into the flour mixture until the dough has a sticky consistency. Add a little more water, if necessary. Wrap the dough in clingwrap and chill for 30 minutes.
2 Roll out the dough on a lightly floured surface and line a 25cm quiche tin. Prick the pastry base with a fork. Bake blind for 20 minutes, then remove from the oven.
Place the butternut into a roasting tin and drizzle with olive oil. Roast for 15 minutes. Add the onions and drizzle with olive oil. Roast for a further 10 minutes, or until the vegetables are cooked through and tender. Spoon into the prepared quiche crust.
4 Whisk the eggs, cream and milk together and season well with salt and freshly ground black pepper. Pour over the butternut and onion. Top with wedges of Brie and grated mozzarella and sprinkle with thyme. Bake in a preheated oven for 30 minutes or until golden and set. Serve warm with a green salad.