Dinner

LANCEWOOD® BACON AND BUTTERNUT CREAM CHEESE QUICHE

8

Serves / Makes

Cooking Time

< 45 min

Cooking Style

Oven

Ingredients

Crust:

125 ml maize meal 

60 ml flour

A pinch of salt

80 g LANCEWOOD® Cheddar, finely grated 

75 g butter, melted

 

Filling:

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

 

Method

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 25 cm quiche pan.  Place on a baking sheet for easy handling. Bake for 5 minutes.  Cool. 

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 (180◦C) for 30 minutes or until set.  Sprinkle extra chives and rocket leaves over.

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 Full Fat Plain Cream Cheese

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Cheddar

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