It’s time to get seriously savoury. This chunky, cream cheese quiche is the perfect dish for a discerning dinner party. Take it from Good Housekeeping magazine, they know. With its rich, baked butternut, and the irresistible bite of smoked bacon, it’s sure to get all your dinner guests talking… once the meal is finished, of course.


  • 125 ml maize meal
  • 60 ml flour
  • A pinch of salt
  • 80 g LANCEWOOD® Cheddar, finely grated
  • 75 g butter, melted

Preheat the oven to 180C. Mix all the ingredients for the crust together and press onto the bottom and up the sides of a 25 cm quiche pan. Place on a baking sheet for easy handling. Bake for 5 minutes. Cool.


  • 30 ml oil
  • 5 spring onions, chopped
  • 1 clove garlic, crushed
  • 200 g bacon, chopped
  • 250 g butternut, diced
  • 1 x 250 g tub LANCEWOOD® Full Fat Cream Cheese, cubed
  • 1 x 250 g tub LANCEWOOD® Mascarpone
  • 3 extra large eggs
  • Salt and freshly ground black pepper to taste
  • 30 ml flour
  • 30 ml chopped chives

Heat the oil and fry the spring onions, garlic and bacon until golden. Set aside. Cook the butternut in salted water until just soft. Drain very well. Arrange the butternut, bacon mixture and cream cheese in the prepared crust. Beat the mascarpone, eggs and seasoning together. Sift the flour into the mixture while beating continuously. Pour into prepared crust. Sprinkle the chives over. Bake in the preheated oven (180C) for 30 minutes or until set. Sprinkle extra chives and rocket leaves over.

Serves 6 – 8