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Roasted Butternut, Feta and Chilli Quiche

butternut-feta-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.

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