Roasted Butternut, Caramelized onions and Bacon Quiche

This is a perfect lunch! Light, tasty and something different. 












Ingredients: Serves 4 for a light lunch/ 2 for a summers dinner
Pastry:
250g Cake Flour
1ml Salt
1 Tablepsoon sugar
1 Egg Yolk

15-30ml Water

150g Butter-cool but malleable
Filling:
300g Butternut, diced
100g Lean Bacon, cut into small pieces

1 Onion, sliced

1 Tablespoon red wine
1 Tablespoon Treacle Sugar
1 Tablespoon Butter
2 Tablespoons Boiling water
1 Sprig fresh rosemary
Olive oil
1 Clove garlic, crushed
4 Eggs

Method:
Preheat oven to 180 degrees
Short Crust Pastry:
Step 1: Sift flour, salt and sugar together. Work in softened butter between fingers and thumbs until the mixture is the consistency of fine breadcrumbs.

Step 2: Beat the egg yolk and stir in 15ml of the water, tip into the flour mixture.

Step 3: Work the mixture into a stiff dough, adding as much needed of the rest of the water.
Wrap the pastry with cling film and keep in fridge for at least 30min.

Filling:
Step 1: Melt the butter in a suacepan, add the red wine, boiling water and sliced onion. Add the treacle sugar, cover with a lid and let it simmer for 60-90min on a low heat.

Step 2: Place the diced butternut in a baking tray, sprinkle with +/- 30ml of olive oil, add the rosemary leaves and cruched garlic. Season with salt and pepper. Mix everything with your hands and cover with tin foil. Place in oven for +/- 45 min.. until cooked.

Step 3: Fry the bacon in a pan until cooked. Remove from heat and put aside.

Step 4: Roll out half the pastry,+/- 6mm thick.Carefully place the rolled out pastry in a loose bottom baking tin;trim the edges;prick the base with a fork.

Place a piece of greeseproof paper into pastry case and fill with rice or beans. Place in the fridge.

Step 5: Remove butternut from the oven and put aside. Reheat oven to 200 degrees.

Remove onion mixture from the heat if it has a dark brown coulour and it is soft.                                    

                                                 

Step 6: Bake the pastry with the rice/beans at 200 degrees for 15min. Remove the rice out of the pastry case and bake the pastry for another 5-10min at 180 degrees. Remove the pastry from the oven and leave to cool. (Do not take it out of the baking tin)

Step 7: When the pastry is cooled, add the butternut, bacon and caramelized onion into the pastry case. Beat the eggs, season with salt and pepper, poor over the butternut filling/into the pastry case.



Step 8: Place in oven and bake for 60min (until cooked through) at 180 degrees.

Take out of oven, let it rest for 5-10min and remove from tin.

Slice and serve with a glass of wine and a fresh side salad!

Taste the difference!

Tip:

Pastry and caramelized onions can be kept in fridge for a week in a air tight container, pasrty covered with cling film.