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