Butternut squash and feta quiche

1 Heat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry so it’s slightly thinner, then cut out 2 x 13cm rounds. Use the rounds to line 2 x 10cm loose-bottom fluted tart tins. Trim any excess pastry, then prick the bases with a fork. Freeze for 10 min.

2 Meanwhile, heat the oil in a small non-stick frying pan over a medium heat. Add the leek and squash, cover with a lid and cook for 5–6 min until just soft, adding 1tbsp water after a few min. Set aside.

3 Take the pastry cases out of the freezer and put on a baking sheet. Bake for 10–15 min until the bases are golden, then remove from the oven and set aside. Reduce the temperature to 180°C/fan 160°C/gas 4.

4 Whisk the egg and milk together in a small bowl. Divide the leek and squash mixture evenly among the pastry cases, then scatter with the feta and thyme. Pour over the egg mixture and bake for 15–20 min until the quiches are golden and just set.

5 While the quiches are in the oven, mix the salad ingredients together in a bowl.