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Ingredients
Crust:
125 ml maize meal
60 ml cake flour
A pinch of salt
80 g LANCEWOOD® Cheddar, finely grated
75 g butter, melted
Filling:
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
To finish:
Extra 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 and cool.
Filling:
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.
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 fresh coriander over when serving.
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