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Butternut and Blue Cheese Quiche
Whenever someone tells me they don’t like quiche, I always say just try our quiche. Ours isn’t a rich, egg quiche–it is more of a vegetable tart with just enough egg to hold everything together. The quiches fly out the shop over the summer season because they keep well, are easy to serve and can be eaten either hot or at room temperature.
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This was quite delicious. I used a shortcrust pastry as I prefer this to puff but made the filling as directed. The pumpkin and blue cheese really worked together. Mu husband - not normally a quiche man - also enjoyed it and ate 2 serves.
This was awesome. We had a really pungent blue cheese that melded beautifully with the sweet butternut pumpkin. It paired really well with a rocket and tomato salad with a vinaigrette dressing. I added some sage leaves that were lurking in the crisper drawer. Will definitely cook again.