Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Cook from the Book: Squash, Brown Butter and Sage Quiche

by Lottie Huckle

published on 29 March 2016

Our YouTube Channel Manager, Jo, is on the hunt for a brilliant quiche recipe with a twist. See how she got on with this recipe from The Violet Bakery Cookbook by Claire Ptak.  

Who: Joanna Kilvington, The Happy Foodie YouTube Channel Manager

What I made: Squash, Brown Butter and Sage Quiche from The Violet Bakery Cookbook

Squash, Browned Butter and Sage Quiche | Summer Lunch

What I thought: Quiche always seems to appear at my family gatherings, maybe because we’re all pastry fiends, but probably because you can make a quiche in advance! We normally go for the old classic Quiche Lorraine, which is tasty, but perhaps not the most exciting quiche recipe. So when a family lunch loomed, I decided to change things up and cook The Violet Bakery Cookbook’s Squash, Brown Butter and Sage Quiche. 

There’s no getting past the fact that there are a few steps to this recipe (and any quiche, really) and I ended up the making the quiche over two nights. There are a few processes to work through but each one is well explained and simple to follow. I made the cream and egg filling on the first night, which was easy and included a great tip of straining the mixture so it’s silky smooth, something I’ve never tried before. Making the flaky pastry was not quite as easy and I ended up having to add a bit more water than recommended but it came together well in the end.

On the second night, I built the quiche. I cheated by using pre-cut squash to save time, roasted it with olive oil, thyme, salt and a whole clove of garlic sliced in half as the recipe instructed. My kitchen smelt delicious. When it came to baking the pastry case, I caught the edges slightly, but a rather fierce oven has the blame for that! 

I have to say, when I took the finished quiche out of the oven I was pretty pleased with myself. It was golden, rustic and more attractive than any Quiche Lorraine I’ve seen. I’ve never added browned butter to the top of a quiche but it gave the mixture a beautiful gloss and delicious texture and taste. You can make this dish yourself with the recipe here

From the book

For more recipes from The Violet Bakery Cookbook why not try Ham Cheese and Leek Scones, Cinnamon Buns or Coffee Cardamom Walnut Cakes

Share

You might also like


View all

Features

4 pavlova recipes to try this Christmas

Easy to make in advance, the perfect canvas for endless variations, and loved by all, pavlova is the king of Christmas desserts. Here are 4 of our favourites.

Features

5 cheesecakes for the festive season

The humble cheesecake is up there with the best of them when it comes to desserts for the festive season. Here are 5 of our favourites to try.

Features

Our favourite festive cocktail recipes

With a little more time on your hands to play mixologist and plenty of booze knocking around to help you get creative, Christmas is the ideal time to try your hand at making a cocktail or two. From gently spiced to suitably sparkling, these recipes promise a touch of sophisticated festive charm.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week