For the crust:
- 100g all-purpose flour
- 50g almond flour
- 75g salted butter, at room temperature
- 1 egg yolk
- fine sea salt
For the filling:
- 500g butternut, seeded and diced
- olive oil, for drizzling
- fine sea salt and ground black pepper
- 3 eggs
- 20ml unsalted butter, melted
- 100g almond flour
- 100g Comté or strong Cheddar cheese, grated
- pinch nutmeg
- pinch ground allspice
- pinch ground cumin
- 50g flaked almonds
- Preheat the oven to 180°C.
- For the crust, use your fingers to combine the flours and the butter in a large mixing bowl. Add the egg yolk and salt and mix until a dough forms. If necessary, add ice water if the dough isn’t soft enough. Cover with plastic wrap and refrigerate for 1 hour.
- To make the filling, place the butternut cubes on a baking tray, drizzle with some olive oil and season with salt and pepper. Roast for 15 minutes, or until the butternut is soft. Blend the butternut to a smooth purée in a food processor.
- Spoon the mixture into a mixing bowl and add the eggs, melted butter, almond flour, cheese and spices.
- Mix well with a wooden spoon until well combined. Season with more salt and pepper, if desired.
- Spray a quiche pan or cake tin with non-stick spray. Roll out the dough on a lightly floured surface and carefully lift the pastry by placing the edge on the rolling pin. Place it in the quiche pan and press lightly with your fingers until even. Cut a piece of baking paper to fit inside the pan. Fill with rice or baking beans and bake in the oven for 10–15 minutes until the crust is golden. Remove and leave to cool.
- Fill the pastry shell with the butternut egg mixture and bake for about another 45 minutes.
- Sprinkle the flaked almonds over the top a few minutes before the end of the cooking time. Serve warm.
This recipe serves 4–6 people