If I were a journalist

I wasn’t sure what to make for dinner today. I’ve been attempting to make a frittata for over a week now but to no avail, due to not owning the right pan - that has been an ordeal in its self. 

In the end I settled on improvising a quiche, roughly based on a Googled recipe. I wanted to make something eggy with butternut squash and goats cheese, so as not to stray too far from the intended frittata path. 

This was the end result.. 

Served with a green side salad. Next time a pickle of some description wouldn’t go a miss. 

I had an almighty baking dish (read: cake tin) to cook the quiche in, so it was a little on the super sized side. Recipe and ingredients as follows..

Ingredients:

• 3/4 of a reasonably sized butternut squash
• 2 small onions. I used red, sweet white and normal white
• 1 long red pepper 
• 4 whole eggs
• 2 egg yolks 
• Healthy amount of goats cheese to top 
• Short crust pasty (bought - if you’re lazy like me) 
• Reasonable glug of cream 

Method: 

1. Roast squash, onions and red peppers in a healthy amount of oil with a healthy pinch of salt until soft (approx 40 minutes). Make sure the peppers aren’t floating around on top. They will taste sweeter if roasted in the oil. 
2. Line suitable (or unsuitable, in my case) case/tin/baking implement with pastry. 
3. Dole roasted veg into the tin. 
4. Gently whisk eggs and cream together, pour over veg. 
5. Top with chunks of goats cheese. I used “Woolsery” which has a lovely consistency and flavour for these sorts of dishes. 
6. Bake in the oven at 190° (electric oven) for approx 45 minutes. Stick a knife in the middle just to make sure there’s no eggy goo lurking. 

I roasted extra veg which I made a soup with to start and with the left over pastry I made an improvised mini apple pie in a ramekin. Simply by frying slices of local apples in oodles of butter, a good helping of sugar and a teaspoon of cinnamon until firm but not too soft. Once that’s cooked, put the apples into a pastry lined ramekin and bake until the pastry is cooked to perfection. 

Good news is I didn’t use all the Woolsery cheese - there’s still some to have on crackers later!