Butternut And Bacon Quiche

• 1/2 butternut
• 3 slices bacon
• 75g Gruyere or strong Cheddar - grated
• 300ml full cream milk
• 3 large eggs
• for the shortcrust pastry:
• 175g plain flour
• 100g butter
• 2 tbs cold water

1. Place all the ingredients for the pastry into a blender and blend till done - roll out the pastry and line a 25cm quiche dish - let the rolled pastry rest in the fridge for half an hour.
2. Prepare the butternut by scoring the flesh and covering with a little butter and sprigs of rosemary, wrap in foil and bake for an hour at 180u0b0C. When cooked, remove the flesh with a spoon.
3. Fry the bacon and dice.
4. Grate the cheese
5. Whisk the eggs and then whisk in the milk - season with salt and pepper.
6. Blind bake the pastry crust using baking paper and dried beans in a preheated oven at 200u0b0C for 10 minutes, remove from the oven, reduce the oven temperature to 180u0b0C and now spread the chopped butternut, bacon and cheese over the base of the dish, finally pour in the egg and milk mix and cook in the oven for 30 - 40 minutes at 180u0b0C. Leave to cool for 10 minutes before eating.

butternut, bacon, gruyuere, cream milk, eggs, shortcrust pastry, flour, butter, water

Taken from www.epicurious.com/recipes/member/views/butternut-and-bacon-quiche-51421001 (may not work)