March 30, 2026

Bacon & Butternut Cream Cheese Quiche

Serves:

Cooking Time:

< 45 min

Ingredients:

Crust:
125 ml maize meal
60 ml cake flour
salt, a pinch
80 g LANCEWOOD® Cheddar, finely grated
75 g butter, melted

Filling:
30 ml oil
5 spring onion(s), chopped
1 clove garlic, crushed
200 g rindless back bacon, chopped
250 g butternut, peeled & diced (± 1.5 cm x 1.5 cm cubes)
250 g LANCEWOOD® Full Fat Plain Cream Cheese, cubed (± 1.5 cm x 1.5 cm cubes)
250 ml LANCEWOOD® Sour Cream
3 extra large egg(s)
salt & freshly ground black pepper to taste
30 ml cake flour
30 ml fresh chives, chopped

To finish:
fresh chives
fresh rocket leaves

Method

Crust:

Preheat the oven to 180°C. Mix all the ingredients for the crust together and press onto the bottom and up the sides of a 24 cm quiche pan.
Place on a baking sheet for easy handling. Bake for 5 minutes. Set aside to cool.

Filling:

Heat the oil and fry the spring onions, garlic and bacon until crisp and golden. Set aside.
Cook the butternut in salted water until just soft. Drain very well.
Arrange the bacon mixture, butternut and cubed cream cheese on top of the prepared crust.
Beat the sour cream, eggs and seasoning together. Sift the flour into the mixture while beating continuously.
Pour over the sour cream mixture and sprinkle with chives.
Bake for 30 minutes or until set.

To finish: Sprinkle with extra chives and rocket leaves.

HINTS & TIPS:

Use chopped ham or shredded chicken instead of bacon.
Take care to drain butternut cubes well to prevent it from making the quiche soggy.
Instead of using a round quiche pan, use a long pan ± 13 cm x 36 cm.
Add 10 ml mild or medium (depending on taste) curry powder when frying the spring onions and bacon for a spicy alternative.
Sprinkle with fresh coriander when serving.