This quiche from Jamie Oliver is so rich, creamy and smooth, it tastes like a savory cheesecake, delicious and festive enough to carry a holiday dinner or brunch. But it also makes wonderful leftovers and might just be even better cold than warm, making this recipe something you might hold onto for picnic weather. Serve with a crisp green salad or as part of a larger spread.
Active time: 1 hour; Total time: 3 hours
Make Ahead: Tightly wrap and refrigerate the pastry dough for up to 5 days or freeze for up to 3 months. Refrigerate the baked tart shell for up to 2 days. Refrigerate the filling for up to 5 days. Refrigerate the assembled, baked and cooled quiche for up to 3 days.
Storage Notes: Refrigerate leftovers for up to 3 days.
Lightly flour your work surface.
In a food processor, combine the flour, butter and 1/4 teaspoon of salt, and pulse until the mixture resembles coarse breadcrumbs. Add 1/4 cup (60 milliliters) of the cold water and pulse for a few more seconds until the dough just starts to come together, adding more water, 1 tablespoon at a time, if needed. Transfer the dough to the work surface and push and pat (without kneading) into a round. Wrap it in plastic or beeswax wrap and refrigerate for 30 minutes.
Prep your chosen vegetable: Peel, carefully halve and seed the squash, then cut into 3/4-inch chunks. Or clean, trim and slice the mushrooms (removing and composting the stems if you use shiitakes).
In a large frying pan over medium heat, heat 1 tablespoon of the oil until it shimmers. Add the onion, garlic and remaining 1/4 teaspoon of salt and cook, stirring frequently, until the vegetables start to soften, about 3 minutes. If using squash, add it along with the remaining 1/4 cup (60 milliliters) of water, reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very soft, 20 minutes. Uncover, increase the heat to medium-high, and cook, stirring, until the extra water has evaporated, 2 to 3 minutes. If using mushrooms, cook uncovered over medium-high heat, using tongs to toss frequently, until they wilt, then reduce the heat to medium and cook, stirring and scraping the bottom of the skillet occasionally, until they are soft and starting to brown, 20 minutes. Taste, and season with more salt as needed. Turn off the heat and let cool.
Position a rack in the middle of the oven and preheat to 425 degrees. Lightly oil a 10-inch quiche pan with a removable bottom.
Roll out the pastry on the flour-dusted surface until it’s about 14 inches in diameter and just under 1/4-inch thick. Gently roll it up around the rolling pin, then unroll it over the oiled pan and ease it into the sides, curling the excess pastry tightly over the edges. Prick the base all over with a fork, top with a sheet of parchment …….
Source: https://www.washingtonpost.com/recipes/creamy-butternut-squash-or-mushroom-quiche/18116/