A stunning vegetarian quiche for autumn. The sweetness of the squash, caramelised onions and Rice Dream complement each other deliciously!

Ingredients

110g dairy-free spread
200g plain flour
50ml water
1/2 butternut squash, peeled and cubed (about 400g)
1 tbsp olive oil
4 tbsp caramelized onions or onion chutney
200ml Calcium or Organic Rice Dream
2 eggs
Sea salt and freshly ground black pepper
30g pine nuts

Method

1. Make the pastry by rubbing the dairy-free spread into the flour using your fingertips, until the mixture resembles breadcrumbs.
2. Pour in the water and, using a round-bladed knife, quickly bring everything together into a dough.
3. Chill until required.
4. Preheat the oven to 200°C/180°C fan/gas mark 6.
5. Place the butternut squash into a roasting tin with a tablespoon of olive oil and some seasoning, then roast for about 20 minutes until the squash is tender and starting to caramelize.
6. Roll out the pastry and use it to line a quiche tin, prick the base and bake blind for 15 minutes.
7. Spread the onions over the pastry case then scatter over the roasted squash.
8. Whisk together the Rice Dream with the eggs and a generous amount of seasoning.
9. Pour into the tart case and top everything with the pine nuts.
10. Bake for 25-30 minutes until set and golden.
11. Serve with a crunchy green salad.

Nutrition

Per serving:

Calories 576 kcals
Carbohydrates 57g
of which sugars 11g
Fat 35g
of which saturates 6.5g
Salt 0.8g
Calcium 200mg