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Ingredients
Crust:
125 ml ground almonds
310 ml cake flour
2.5 ml salt
100 g cold butter, cubed
30 ml cold water
Filling:
500 g butternut, 2 cm cubes
30 ml butter, melted
30 ml canola oil
6 – 8 sage leaves
10 ml sugar
Salt & freshly ground black pepper to taste
2 large eggs
1 x 250 g LANCEWOOD® Sour Cream
30 ml wholegrain mustard
Salt & freshly ground black pepper to taste
150 g LANCEWOOD® Mature Cheddar, grated
60 ml almonds, lightly toasted
5 – 6 sage leaves
30 ml butter
Method
Crust:
Mix the ground almonds, flour and salt together. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the water and mix to a dough.
Press into the bottom and up the sides of a 23 cm in diameter quiche pan. Press the edge of the crust up a little higher than the sides of the quiche pan. Cover and refrigerate for at least 30 minutes.
Preheat the oven to 180°C. Prick the base with a fork. Cover with a circle of baking paper and fill with a single layer of dry beans. Bake for 10 minutes.
Remove the beans and paper and bake for a further 10 minutes. Remove from the oven and set aside.
Filling:
Toss the butternut, butter, oil, sage leaves, sugar and seasoning together in a roasting pan and roast until soft and golden for about 30 minutes. Remove from the oven and set aside.
Beat the eggs, sour cream, mustard and seasoning together. Add half of the grated cheese.
Arrange the butternut in the prepared crust. Pour the sour cream mixture over and sprinkle with the remaining cheese. Sprinkle the almonds over. Bake for 30 minutes or until golden and set.
Fry the sage leaves in the butter and arrange on top of the quiche before serving. Drizzle the butter over.
Serve with rocket and avocado salad dressed in vinaigrette.
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