• 70g Butternut
  • 2ml Cumin
  • 2ml Ground coriander
  • 5ml Honey
  • 5ml olive oil
  • 30d Feta
  • 20g Flaked almond
  • 1 Red onion
  • Salt and Pepper
  • 60ml Red wine
  • 60ml Brown sugar
  • 1 Clove garlic
  • Sprig fresh thyme
  • 2ml Chilli Flakes
  • 30ml Red wine vinegar
  • 60ml Port
  • Butter
  • Short crust pastry


  1. In a tin or shell with pastry then refrigerate
  2. For red onion marmalade, slice the onions up finely and chop garlic. Place butter in saucepan and once melted add in the onions and garlic. Fry until glossy. Add in the thyme, salt, pepper, chilli flakes and stir. Then put in the vinegar, red wine, port and sugar. Allow to simmer on a low heat until it starts to caramelize (20min)
  3. Cut butternut into small cubes, season with salt, pepper, honey, cumin, coriander and oil. Ensure all the ingredients are covering the butternut then roast at 180˚C till tender. Once done set aside to cool
  4. When all the fillings for the quiche have been prepared, place small amounts into the tart shell along with the crème royal from the previous quiche


Tag @jhbculinarypastry on Instagram and hashtag it #jhbculinarypastry.

Author: Shona Mills

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