1 small butternut, peeled and cubed
4 Leeks, cleaned and sliced thinly
1 onion, finely chopped
2 Cloves of garlic, finely chopped
20 ml butter
30 ml Olive oil
5 ml Mustard Powder
Salt and Pepper to season
500 ml Grated Cheese
2 Eggs
250 ml Milk
50 ml Flour
5 ml Baking Powder
1
Preheat oven to 180C. Toss butternut in half of the olive oil, season and roast for 25 minutes or until soft and slightly charred around the edges.
2
3
Place butternut and leeks in the base of a 26cm quiche tin and distribute evenly.
4
In a medium bowl, mix milk, eggs, flour and baking powder and mix well.
5
Pour milk mixture over Butternut and Leeks and tap tin to even out the liquid.
6
Cover the quiche with cheese and bake for 30 to 40 minutes until golden brown and set in the middle.
30 Minutes
7
Serve warm from the oven with crusty bread and a salad or chilled. Keeps for up to three days in the fridge.
Ingredients
1 small butternut, peeled and cubed
4 Leeks, cleaned and sliced thinly
1 onion, finely chopped
2 Cloves of garlic, finely chopped
20 ml butter
30 ml Olive oil
5 ml Mustard Powder
Salt and Pepper to season
500 ml Grated Cheese
2 Eggs
250 ml Milk
50 ml Flour
5 ml Baking Powder