Butternut Squash, Spinach and Feta Mini Quiches
Hello there!
I thought I'd do something slightly different for a light Spring lunch with some of my favourite flavours. I much prefer having salads or quiches for lunch as an alternative to sandwiches and these mini quiches are perfect for at home or in a packed lunch for work or school. The feta cheese adds a real savoury flavour to the sweet butternut squash and some protein in the cheese and spinach even though they are vegetarian. To top all the lovely flavours off, the pastry is thin and crisp, what more would you want from a quiche?! Enjoy!
Makes 4 mini quiches
Preheat an oven to 180C/Gas Mark 4. You only need half a butternut squash so cut it in half and remove the seeds before cutting into small cubes with the skin removed. Place the cubes on a lined baking tray and sprinkle with a little salt, pepper and olive oil. Place in the oven for 20-30 mins until cooked all the way through and slightly brown on the edges. Set aside to cool.
In a saucepan, wilt down the spinach on a low heat and set aside to cool as well.
Keep the oven at 180/Gas Mark 4. In a bowl, rub the butter into the flour with fingertips until it resembles breadcrumbs. Add a little water at a time and mix until it comes together in a ball. Use your hands to bring it together, then wrap in clingfilm before chilling in the fridge for about 30 minutes before rolling out.
Bake on 180C for 15 minutes, then turn the oven down to 150C for 12-15 minutes until the filling has set and the pastry is cooked. The pastry should start to shrink away from the sides and lowering the temperature will prevent the feta burning. The quiches can be eaten warm or cold.
If you liked this post, visit my full blog at:
I thought I'd do something slightly different for a light Spring lunch with some of my favourite flavours. I much prefer having salads or quiches for lunch as an alternative to sandwiches and these mini quiches are perfect for at home or in a packed lunch for work or school. The feta cheese adds a real savoury flavour to the sweet butternut squash and some protein in the cheese and spinach even though they are vegetarian. To top all the lovely flavours off, the pastry is thin and crisp, what more would you want from a quiche?! Enjoy!
The Recipe: Butternut Squash, Spinach and Feta Mini Quiches
Makes 4 mini quiches
For the pastry:
- 115g flour
- 50g butter
- Water
For the filling:
- Half butternut squash
- Seasoning and a little olive oil
- 3 handfuls spinach
- 2 eggs
- 50g feta cheese
- 100ml milk
Preheat an oven to 180C/Gas Mark 4. You only need half a butternut squash so cut it in half and remove the seeds before cutting into small cubes with the skin removed. Place the cubes on a lined baking tray and sprinkle with a little salt, pepper and olive oil. Place in the oven for 20-30 mins until cooked all the way through and slightly brown on the edges. Set aside to cool.
In a saucepan, wilt down the spinach on a low heat and set aside to cool as well. 
Keep the oven at 180/Gas Mark 4. In a bowl, rub the butter into the flour with fingertips until it resembles breadcrumbs. Add a little water at a time and mix until it comes together in a ball. Use your hands to bring it together, then wrap in clingfilm before chilling in the fridge for about 30 minutes before rolling out.
Once chilled, roll the pastry out on a floured surface to about 3mm and transfer to your quiche tins. The tins I used have a diameter of 4 inches. Prick the base a few times gently with a folk, then line them with parchment paper and baking beans before blind baking for 8-10 minutes.
For the egg filling, in a measuring jug beat the eggs into the milk before crumbling in the feta. Save a little feta to crumble on the top of each quiche before it goes in the oven. Once the pastry bases have been blind baked, add the butternut squash, spinach and egg filling with a little extra feta crumbled on top.
Bake on 180C for 15 minutes, then turn the oven down to 150C for 12-15 minutes until the filling has set and the pastry is cooked. The pastry should start to shrink away from the sides and lowering the temperature will prevent the feta burning. The quiches can be eaten warm or cold.  |
| Butternut Squash, Spinach and Feta Mini Quiches...Ta dah! |
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