Name: Leek and Butternut Crustless Quiche
Yield: 6
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

Rating

Yields6 Servings

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

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.

In a medium frying pan, place the oil, butter, mustard powder, leeks and onions. Cook on a medium heat for 5 minutes, 5 Minutes cover and cook for another 8 to 10 minutes until soft and translucent. 8 Minutes

Place butternut and leeks in the base of a 26cm quiche tin and distribute evenly.

In a medium bowl, mix milk, eggs, flour and baking powder and mix well.

Pour milk mixture over Butternut and Leeks and tap tin to even out the liquid.

Cover the quiche with cheese and bake for 30 to 40 minutes until golden brown and set in the middle.
30 Minutes

Serve warm from the oven with crusty bread and a salad or chilled. Keeps for up to three days in the fridge.

CategoryRecipes, SavouryCooking MethodOvenTags#quiche, #vegetablequiche

Ingredients