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125 ml maize meal
60 ml cake flour
A pinch of salt
80 g LANCEWOOD® Cheddar, finely grated
75 g butter, melted
30 ml canola or sunflower oil
5 spring onions, chopped
1 clove garlic, crushed
200 g rindless back bacon, chopped
250 g butternut, peeled and diced (1.5 cm x 1.5 cm cubes more or less)
1 x 250 g LANCEWOOD® Full Fat Plain Cream Cheese, cubed
1 x 250 ml LANCEWOOD® Sour Cream
3 extra large eggs
Salt and freshly ground black pepper to taste
30 ml cake flour
30 ml chopped chives
Fresh rocket leaves
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 and 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 cubed cream cheese in the prepared crust. Beat the sour cream, eggs and seasoning together. Sift the flour into the mixture while beating continuously. Pour into prepared crust. Sprinkle the chives over. Bake for 30 minutes or until set.
Sprinkle with extra chives and rocket leaves.
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