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Blue cheese and butternut squash quiche


A perfect addition to a family buffet - tuck into this delicious blue cheese and butternut squash made with local ingredients.



  • 1/2 butternut squash (approx 600g unprepared weight), peeled and deseeded 
  • 1 tbsp Ownsworth’s rapeseed oil 
  • 1 red onion, peeled and cut into wedges
  • 320g pack ready-rolled shortcrust pastry, at room temperature
  • 250g Skegness Blue cheese from Lymn Bank 
  • 3 Love Local eggs
  • 50g sunflower seeds or pine nuts (optional)


1. Cut the squash into 2cm chunks. Toss in the oil, season well and roast for 15 mins at 200°C/fan 180°C/Gas 6. Add the onion and cook for a further 10 mins.

2. Unwrap the pastry and use it to line a 25cm round, shallow, fluted tart tin, easing it into the base. Trim the pastry edge, leaving it slightly on the long side. Prick the base with a fork.

3. Stand the tin on a baking sheet, line the pastry with the sheet of paper it came wrapped in, add some baking beans and cook for 10 mins. Remove the paper and beans and cook for a further 5 mins.

4. Reduce the oven to 180°C/fan 160°C/Gas 4. Scatter the roasted veg in the pastry case before crumbling over the cheese.

5. Beat together the crème fraîche or soured cream and eggs, season with black pepper, and pour over the veg and cheese mix. Scatter with seeds or nuts, if using, and bake for 20 mins or until well risen and golden brown. Serve hot or cold.

TIP: This versatile quiche would work just as well with any other root veg, such as parsnips, carrots, swede or sweet potato.