Roast butternut, sweet pepper and Camembert quiche

Quiche pastry


  • 100g butter
  • 1 handful fresh lemon thyme leaves
  • 250g flour
  • salt and pepper to taste


  • Melt the butter in a pan and add the thyme leaves
  • Heat gently, and then remove from the heat
  • Add the flour and seasoning, then mix well to a stiff dough
  • Grease eight small quiche pans and line with the pastry
  • Place in the freezer for 20 minutes, then remove and bake blind for 10 minutes at 180°C
  • Allow to cool

For the egg mixture


  • 3 free-range eggs
  • 100ml cream
  • 100ml buttermilk
  • 150ml milk

Mix all the ingredients well. Add more milk if necessary.

For the filling


  • 1 ripe butternut, cubed
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • freshly ground salt and pepper
  • 3 tablespoons olive oil
  • 1 mature Camembert, sliced
  • 1 tablespoon finely chopped rocket, flat-leaf parsley, chives and sweet marjoram


  • Put the butternut and peppers on a baking tray and season to taste
  • Drizzle with olive oil and bake at 200°C for 30 minutes, until soft
  • Place the roasted butternut and peppers onto the pastry in the quiche cases, arrange the Camembert slices on top and gently pour the egg mixture over
  • Bake at 180°C for 20 minutes, until browned
  • Serve garnished with herbs
  • Serves 8