Roasted Butternut, Feta and Chilli Quiche

There’s nothing like a delicious quiche packed with yummy goodness for the whole family. This Roasted Butternut, Feta and Chilli Quiche serves 6 – 8 people so it’s great perfect for dinner and possibly lunch for Mom / Dad the following day for work.

Shortcrust pastry

• 1 c (140 g) cake flour
• 1 t (5 ml) dried mixed herbs
• ⅓ c (80 g) Clover Springbok butter, cold and cubed
• 1 egg yolk, lightly whisked
• 1 tbsp (15 ml) water, chilled 

Filling

• 500 g butternut, oven-roasted
• 5 spring onions, finely sliced
• 1 c (100 g) Clover feta cheese, cubed
• 1 c (100 g) Clover cheddar cheese, grated
• 1 t (5 ml) dried chilli flakes
• 4 eggs
• 1 c (250 ml) Clover cream
• ½ c (125 ml) Clover milk
• salt and milled black pepper
• 1 tbsp (15 ml) fresh rosemary springs

Method

Shortcrust pastry

• Pulse the flour, herbs and butter in a food processor until it resembles fine breadcrumbs. Alternatively, place into a mixing bowl and use your fingertips to rub the butter into the flour.
• Whisk the egg yolk and water together and add to the mixture.
• Process until the dough just starts to come together.
• Turn the dough onto a lightly floured surface and knead into a ball.
• Cover in cling wrap and chill for 20 minutes.
• Grease a 23 cm tart tin and roll out the pastry with a 5 mm thickness.
• Line the base and sides of the tart tin with pastry.
• Chill the pastry case for 20 minutes.
• Preheat the oven to 180 °C.
• Place the pastry case onto a baking tray.
• Line with baking paper and fill with baking beans.
• Bake for 8 to 10 minutes.
• Remove the paper and beans and bake for a further 4 to 5 minutes, until golden.

Filling

• Combine the butternut, spring onions, feta, cheddar cheese and chilli and spoon into the pastry case.
• Whisk the remaining ingredients together and pour over the filling.
• Top with fresh rosemary springs.
• Bake for 40 to 50 minutes or until just set in the centre.

Variations

Pepper and bacon quiche

Prepare the pastry as above. See filling instructions below.

Ingredients

• 2 tbsp (30 ml) butter
• 1 t (5 ml) olive oil
• 1 onion, peeled and diced
• 1 red pepper, deseeded and diced
• 1 yellow pepper, deseeded and diced
• 1 green pepper, deseeded and diced
• 250 g bacon, diced
• 1 c (100 g) Clover cheddar cheese, grated
• 4 eggs
• 1 c (250 ml) Clover cream
• ½ c (125 ml) Clover milk
• salt and milled black pepper

Method

• Heat the butter and oil in a pan and fry the onion over a low heat for 5 minutes.
• Increase the heat and add the peppers and bacon.
• Fry for 4 to 5 minutes or until the bacon is cooked.
• Allow to cool.
• Combine the bacon mixture and the cheddar cheese and spoon into the pastry case.
• Whisk the remaining ingredients together and pour over the filling.
• Bake for 40 to 50 minutes or until just set in the centre.

Credit: This recipe has been brought to you courtesy of Clover SA’s Best Bakes book.