Linda Barker’s butternut squash quiche recipe

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  • Vegetarian
serves: 8
Cost: cheap
Prep: 20 min
Cooking: 1 hr 20 min

This butternut squash quiche is a really versatile dish, a firm favourite in TV presenter Linda Barker’s house. Use ready-made pastry if you’re short on time.


  • 1 red and 1 yellow pepper, chopped
  • 1 courgette, sliced
  • 300g (11oz) butternut squash, peeled and diced
  • 1 red onion, peeled and cut into 8 wedges
  • 1 bulb fennel, cut into 8 wedges
  • 3 cloves garlic, sliced
  • 2tbsp olive oil
  • 375g packet shortcrust pastry, defrosted if frozen
  • 3 eggs
  • 300ml (
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  • ½
  • pt) whole milk
  • Black pepper
  • To serve
  • Green salad
  • French dressing


  • Preheat the oven to 220°C (425°F, gas mark 7).

  • Place the vegetables in a roasting tin. Drizzle over the oil, turn to make sure they are thoroughly coated and roast in the oven for 20-30 mins. Then leave to cool slightly.

  • Reduce the oven temperature to 180°C (350°F, gas mark 4). Roll out the pastry into a circle big enough to line a 28cm quiche tin. Prick the pastry with a fork, then line with greaseproof paper, weighed down with baking beans. Bake the pastry for 12-15 mins. Remove the paper and beans and return to the oven for 5 mins to dry out.

  • Remove the pastry from the oven and arrange the roasted vegetables over the base.

  • Beat the eggs with the milk, season with black pepper, then pour over the vegetables. Bake for 25-30 mins until the quiche has set.

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(260 ratings)
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