Quiche is in my blood. It is my culinary inheritance. My mother is a champion quiche-maker, quite literally. She has the Quiche Cup, an ornate silver (or possibly aluminum) goblet screwed (or possibly glued) to an ebony (or possibly plastic) pedestal, on her mantelpiece having won the quiche prize at her village show. It’s quite a legacy to bear and I can never hope to match her heights of quiche perfection.

But still I love a quiche. And yet I rarely make one. Because quiche is a faff; all that pastry making, blind baking, gingerly transferring the brim-filled case to the oven. But also, and this is near heresy to utter in my family, I sometimes find myself longing for more crunch to contrast with the creamy filling than a traditional shortcrust pastry can offer.

And so I often turn to filo pastry and make the usual egg/cream quiche filling but with a filo base. Far less technical, super quick and with all the crunch you could hope for, a filo pastry quiche is a simple, weeknight meal that is no faff at all. Here is a wintery filo quiche recipe to show off the autumnal veg harvest.

(PS – no blog next week because it’s supper club week – the last of 2019. It’s sold out but you can see 2020 dates and info here – where you can also check out the new G&G supper club vouchers – perfect for Christmas gifts.)

Hero Harvest: squash filo quiche

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves 4-6

Hero Harvest: squash filo quiche

A quick and simple filo tart filled with the best autumn harvests - squash, kale and mushroom. Accidentally vegetarian too.

  • ½ a small winter squash (about 300g)
  • 2 tbsp olive oil, plus extra for
  • 175g fresh wild mushrooms
  • Knob of butter
  • 75g kale, stalks removed, leaves chopped
  • 150g hard, nutty cheese, grated (gruyere is ideal)
  • 2 eggs
  • 2 egg yolks
  • 240ml double cream
  • 5 sheets (1 packet) filo pastry
  1. Pre-heat the oven to 200C. Peel the squash and cut it into half moons about 1cm thick. Arrange on a baking tray, drizzle with olive oil and roast for 30 minutes.
  2. Meanwhile, fry the mushrooms in a knob of butter for a couple of minutes then add the kale and cook for a 5 minutes until the kale is wilted. Set aside.
  3. Whisk together the eggs, yolks and double cream and season well.
  4. Now to assemble to tart. Set the oven to 195C. Brush the bottom of a cake tin or tart tin (I use a tart tatin tin) with a little olive oil then line it with the five sheets of filo, making sure you brush each sheet with oil before adding the next sheet and arranging the sheets at angles to each other so you cover the whole base evenly. Leave a couple of inches overhang around the edges. Spoon the kale into the base of the quiche then scatter most of the cheese and all the wild mushrooms on top. Then lay the squash on top. Pour over the egg mixture and finish with the remaining cheese. Scrunch the overhanging filo up around the edge of the quiche and brush with oil.
  5. Bake for 30 minutes or until the centre is just set and the filo is golden brown.
  6. If you are using a loose-bottomed or spring-form cake or tart tin you can release the quiche before cutting into wedges and serving. If not, bring the dish to the table. Either way, serve with a crisp salad and a chilled glass of white wine.
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