The weather’s been so beautiful here over the past few days… it is not anymore… back to rainy season.. However we went to the first BBQ of the year at the weekend. Sitting out in the garden with the sun shining, eating and chatting with friends is really the best thing ever. Since I don’t eat sausages or steaks, I took this quiche along and it proved to be a hit with everyone!

It’s a great recipe to have up your sleeve for gatherings and parties for the coming warmer months.

The hazelnut and almond crust gives this quiche a lovely nuttiness, there’s a lovely sweetness from the roasted butternut squash and the rainbow chard adds extra green goodness. The feta is lovely and tangy in this recipe but you can just omit it if you are dairy free. A slice of this quiche is a meal in itself, providing rainbow veg, healthy fats and protein, all you need is a big leafy salad on the side! It keeps till the next day and is lovely served cold too.

Hazelnut Crust Rainbow Quiche

Makes enough for a 9inch (23cm) round dish

For the pastry:

1.5 cups ground hazelnuts (you can make your own in a food processor)
1 cup ground almonds
60g flavourless coconut oil – melted
1 small egg
pinch of sea salt
Add a little water if too dry

For the filling:

200g butternut squash (chopped and roasted in some coconut oil)
3 stems of rainbow chard
1 red onion thinly sliced
1 clove garlic
70g organic feta
6 eggs
2 tbsp almond milk
black pepper and sea salt


Preheat the oven to 350°F / 180°C.
Prepare the pastry:

Add the ground hazelnuts flour, ground almonds, egg and sea salt to a food processor bowl and pulse until combined. Add the melted coconut oil and pulse again, adding a little water to help the mixture come together is necessary. If you don’t have a food processor you can use your fingers to mix the dough into a rough breadcrumb consistency. Flip it out on a floured workspace and shape it into a ball. If it feels crumbly, add 1-2 tbsp extra water. Wrap in clingfilm and chill for about 30 minutes. Meanwhile prepare the filling.

Prepare the filling:

Line a baking tray with baking paper. Peel the butternut, discard the seeds and cut into 1 inch / 2,5 cm dices and place on the tray. Add a knob of coconut oil and mix with your hands to combine. Roast in the oven for approx. 20 minutes or until it starts to brown and soften. Set aside. This step can easily be prepared ahead before baking the quiche. While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir-fry the onion and garlic for 10 minutes until transparent and soft. Set aside.

Assemble the quiche: 

Place the chilled dough into the baking dish and press out the pastry dough moulding it into the dish with your hands. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy. In a large bowl, whisk together milk and eggs. Add onion and chopped rainbow chard, crumbled feta cheese and half of the baked butternut to the egg mixture and gently combine. Pour into the blind-baked quiche crust. Add extra roasted butternut into the quiche if there is still space (any leftovers can easily be used in a delicious salad). Place in the oven and bake for 35-40 minutes until golden. Serve the quiche warm with a leafy green herb salad on the side.

Recipe inspiration Georgia McDermott.