Roast butternut quiche
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 45 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 500 g ready-made puff pastry
- 500 g butternut, cubes
- sea salt and freshly ground black pepper, to taste
- a few sage leaves
- olive oil, to drizzle
- 3 Free-range eggs, beaten
- 250 g tub low fat cream cheese
- 40 g Parmesan, finely grated
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Cooking Instructions
- Preheat the oven to 230°C.
- Roll out the pastry into a thin sheet to fit a 23 cm loose-bottomed tart tin. Prick well and freeze while preparing the filling. Place the cubed butternut on a baking sheet lined with baking paper.
- Season and add a spinkling of sage leaves. Moisten with a little olive oil. Roast for 15 minutes or until tender and starting to catch. Allow to cool.
- Reduce the oven temperature to 200°C and bake the pastry shell for 10 minutes, or until lightly browned.
- Allow to cool, then place on a baking tray. Reduce the oven temperature to 190°C. Spoon the roast butternut and crispy sage leaves into the pastry-lined tin.
- Whisk the eggs with the cream cheese,half the Parmesan and seasoning, to taste.
- Pour over the butternut, sprinkle with the rest of the cheese and bake for 20 minutes or until set and lightly browned.
- Cook’s notes: Pumpkin, obviously, works just as well; as do roast broccoli or cauliflower florets. Try organic Cheddar instead of Parmesan.
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