A gold plate serving a butternut, sage & hazelnut quiche

Butternut, sage & hazelnut quiche

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(10 ratings)

Prep: 1 hr Cook: 1 hr, 50 mins Plus chilling

More effort

Serves 8

Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour – ideal for a meat-free Christmas

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal705
  • fat57g
  • saturates30g
  • carbs33g
  • sugars6g
  • fibre4g
  • protein13g
  • salt0.8g


    For the pastry

    • 250g plain flour, plus extra for dusting
    • 50g roasted and chopped hazelnuts, plus 2 tbsp
    • 150g cold unsalted butter, diced



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk
    • 3-4 tbsp cold water

    For the filling

    • 50g unsalted butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • small pack sage, leaves picked



      Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

    • 1 tbsp oil
    • 1 small butternut squash, peeled and cut into chunks
    • 1 tsp chilli flakes
    • 300ml double cream
    • 300ml whole milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 4 eggs, plus 1 egg yolk



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • good grating nutmeg



      One of the most useful of spices for both sweet and savoury

    • 100g vegetarian feta, crumbled



      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


    1. To make the pastry, put the flour, 50g hazelnuts and ½ tsp salt into a food processor. Give it a quick pulse to disperse the nuts through the flour, then add the butter and blitz until the mixture resembles rough breadcrumbs. Add the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming together – if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap in cling film and chill in the fridge for 30 mins until firm.

    2. Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once foaming, add the sage leaves and fry for a min or so until crisp. Transfer to a plate with a slotted spoon and set aside. Mix the oil with the butter in the pan. Put the squash chunks in a roasting tin, sprinkle over the chilli flakes and some seasoning, then pour over the butter mixture. Toss together so that all the pieces of squash are coated, then roast for 35 mins until tender but holding their shape. Set aside to cool.

    3. Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.

    4. Meanwhile, chop three-quarters of the sage leaves. Whisk the cream with the milk and eggs in a bowl until combined, add a good grating of nutmeg, season well, then stir through the feta, cooled squash and chopped sage.

    5. Line the pastry with baking parchment, fill with baking beans or dried rice and bake for 15 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.

    6. Pour the quiche filling into the pastry case, then scatter over the rest of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or until the filling is just set. Cool to room temperature before serving.

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    Comments, questions and tips

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    Jessica Sillence's picture
    Jessica Sillence
    8th Oct, 2018
    Agree with the other comments regarding vague ingredient amounts for this recipe. IF IT HELPS - I decided to do this filling with a shop bought pastry case (20cm diameter), and used the following: 2 eggs plus one yolk 150ml milk 150ml double cream approx 10g sage 250g butternut squash - chunk into 2cm (ish!) chunks and pre roasted 60g feta. I could've done with reducing the butternut squash amount, as i had egg mixture leftover which I couldn't fit in the case!
    Julia Allison's picture
    Julia Allison
    18th Sep, 2018
    Agree with the other reviewers that the ingredients list is unnecessarily vague. I used not enough butternut squash and cut too small. I don't know how much difference this made to the overall result, but this recipe takes hours to make and the end result is not that great.
    6th Jan, 2018
    Lovely combo of flavours but beware! When it says " a deep flan tin" it really means it - my tin is 3.5 cm deep and was not nearly deep enough. Which leads me on to a bit of a moan - I am an experienced cook but there are times when precision is very relevant. The writer of the recipe will always know the dimensions of the tin/container he or she used - why not share that info in the recipe? How big is a "small" butternut squash? If we could have had approximate prepared weight it would have been so helpful - the amount of butternut squash in the quiche affects how much egg/cream mixture you can get in. And is a "small" pack of sage around 20g? If so, why not say? Come on, Good Food writers, help us out please!
    13th Jan, 2018
    This looks like a great recipe but is it really 700 calories per slice?
    goodfoodteam's picture
    22nd Jan, 2018
    Thanks for your question. Yes, it is. You could try the following as a lower calorie alternative: https://www.bbcgoodfood.com/recipes/courgette-double-cheese-quiche
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