While Grace understands as the mother of four, that many of us long for the opportunity to go out with our spouses to enjoy a fancy restaurant this Valentine’s day, the reality is that many of us will not be able to leave our children. Picnics are a fabulous way to entertain the whole family and with these crustless mini quiches, you won’t even have to worry about picking up the crumbs.
LEEK AND BUTTERNUT CRUSTLESS QUICHE
Author: Grace Stevens
Recipe type: South African
- 1 Small Butternut, Peeled and Cubed
- 4 Leeks, Cleaned and Sliced Thinly
- 1 Onion, Finely Chopped
- 2 Cloves Of Garlic, Finely Chopped
- 20 ml Butter
- 30 ml Olive Oil
- 5 ml Mustard Powder
- Salt And Pepper To Season
- 500 ml Grated Cheese
- 2 Eggs
- 250 ml Milk
- 50 ml Flour
- 5 ml Baking Powder
- Preheat oven to 180C. Toss butternut in half of the olive oil, season and roast for 25 minutes or until soft and slightly charred around the edges.
- In a medium frying pan, place the oil, butter, mustard powder, leeks and onions. Cook on medium heat for 5 minutes, 5 Minutes cover and cook for another 8 to 10 minutes until soft and translucent. 8 Minutes
- Place butternut and leeks in the base of a 26cm quiche tin and distribute evenly.
- In a medium bowl, mix milk, eggs, flour and baking powder and mix well.
- Pour milk mixture over Butternut and Leeks and tap tin to even out the liquid.
- Cover the quiche with cheese and bake for 30 to 40 minutes until golden brown and set in the middle (30 Minutes)
- Serve warm from the oven with crusty bread and a salad or chilled. Keeps for up to three days in the fridge