This was a lovely autumn quiche to take to the farewell dinner arranged for the guests in Bath from our Twinning group from Aix-en-Provence.

I give ingredients here for a 21 cm diameter dish but quantities can be increased or lowered for the size of dish you plan to use.

Oven at 180℃

Pastry:

70g unsalted butter
130g plain flour
A pinch of salt
1 egg yolk
Approx 100ml very cold water

Extra flour for the pastry board

½ butternut squash
3 red onions
4 tbsp olive oil
1 tbsp balsamic (or sherry) vinegar
½ pack of feta, cubed
4 large egg yolks
Approx 180ml single cream
Salt and freshly ground black pepper

Start by making the pastry. This pastry is my favourite and once you have mastered it, you will use it above all others.

Cube the butter and return it the fridge. Whisk the egg yolk in most of the water and put in the fridge.

Put the flour into a large basin with the pinch of salt and add the butter. Stir around with. large wooden spoon and gradually add the egg and water – a little at a time. Use your hands towards the end to form a dough – you may need to add extra water to get it to stick. Place on a floured board and, using the heel of your hand, form the dough into a rectangle, about 10cm long. Fold into three and repeat, then fold in three again, wrap in cling film and keep in the fridge for at least 30 minutes.

Meanwhile prepare the vegetables.

Cut the butternut squash in half and remove the seeds. Cut into slices, peel and cube the flesh. Turn the cubes into a large baking tray and coat with a tablespoon or two of olive oil. Roast until the squash is soft and perhaps a little coloured. Leave to cool.

Peel and chop the red onions. Cook gently in a frying pan with two tablespoons of olive oil. Stir from time to time and let cook until soft and a little coloured. In the last minute of cooking, add the vinegar and stir around until it is absorbed. Turn into a basin and leave to cool.

Butter the quiche dish. Bring the pastry from the fridge and, using a rolling pin on al lightly floured boar, roll out as thinly as you dare.

Using the rolling pin to lift the pastry, place it into the quiche dish, gently pushing into the corners and sides. Trim around the edge. Fork over the base about four times, lay on a circle of grease proof paper large enough to cover the base and well above the sides and pour in the beans for blind baking. Bake for about 10 – 15 minutes. Carefully remove the paper and beans.

Meanwhile whisk the egg yolks with the cream and season.

Place the squash, onions and feta in the quiche and gently pour over the egg mixture.

Return to the oven and bake for approximately 30 minutes or until the quiche is set. Test by inserting a knife into the centre of the quiche.

Delicious hot or cold.