Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Other than being a bit of a pain to peel and chop (which can be resolved by using pre-prepared packs from the supermarket if you are short of time), Butternut Squash is one of our favourite veggies in the Three Sisters Bake kitchen.
Preheat the oven to 180 degrees
In a large roasting tray, toss the cubed butternut squash in 1tbspn of rapeseed oil. Season with a little malden salt.
Put the squash in the oven to roast off for at least 30 mins, or till squash is turning golden and soft.
Meanwhile, in a deep saucepan, heat the remaining rapeseed oil over a medium heat. Add the onion and saute till soft but not colouring. Keep stirring this to avoid sticking. This will take 10 mins.
Add the garlic and continue to stir and gently saute for 1 minute.
Add the rice to the pan and stir well to coat in the oil. Continue to stir for 2-3 minutes more, till the rice is glossy and beginning to turn see through.
Add the white wine, all the while stirring so the rice does not burn or catch. Allow the wine to simmer off for a minute.
Now turn the flame down to a gentle heat, and begin to add the hot stock to the pot, one ladle at a time, stirring very regularly as it slowly absorbs.
Each time the liquid level looks low, as the rice absorbs it, top the pan up with another ladle full of stock, till you worked your way through the full amount. This is a labour of love as it requires very regular attention but is more than worth it!
Before you add your final ladle of stock, remove the squash from the oven and add the roasted veg to the pot. Add the thyme leaves. Stir these in with the final ladle of stock.
To finish the dish, add the butter and melt through. Remove from heat. Serve immediately with a green salad.
2 garlic cloves
½ large onion, finely diced
50ml white wine
250g Arborio rice
750g butternut squash, peeled and cubed in to 1cm pieces
2 tbspn rapeseed oil
500ml stock- homemade or veg bouillion
3 sprigs of thyme
30g Graham’s Dairy salted butter